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How to Cook dishes from Iran
Iran has a rich history stretching back over
6,000 years, and many culinary delights.
Apricots, artichokes, eggplant, lemon, lime, oranges, pistachios,
spinach, saffron and tarragon all feature in Iranian cuisine.
Spices are mixed delicately and carefully balanced to achieve
the perfect combination.
For all Iranian lunches and dinners, certain accompanying dishes
and side plates ("mokhalafat") are considered
essential.
These include:
- Cucumbers, sliced tomatoes, onions, yogurt and lime juice.
- Khiyarshur - Persian pickles.
- Naan - Persian flat bread
- Panir - A Persian variety of cheese, somewhat similar to feta.
- Sabzi - A plate of fresh herbs including basil, coriander, cilantro, fenugreek, Persian watercress and tarragon.
- Torshi - Relishes.
Additionally, Persian meals are traditionally accompanied with tea
("chai") which is served with breakfast, and both before and after lunch and dinner,
as well as throughout the day.
Rice is a popular dish in Iran, having been brought, it is believed, to the country in
ancient times from India or perhaps Southeast Asia. There are several ways in which rice
may be prepared in Persian cuisine, but perhaps the best-known is "Chelow" the rice is soaked
and partially boiled, the water is then drained and the rice steamed, resulting in very fluffy rice with a golden
crust at the bottom of the pot.
Some other well-known Iranian recipes and dishes include:
- Abgousht - Beef and vegetable stew.
- Chelo Kabab - The most famous Iranian dish of all. Chelo Kabab is marinated charcoal-grilled lamb served over rice.
- Fesenjan - A sweet and sour pomegranate-walnut stew, traditionally made with either chicken or duck.
- Shirin Polo - This is a traditional wedding dish, consisting of rice with slivered orange peels, slivered almonds and pistachio nuts.
On this page, you will find a selection of Iranian/Persian cookbooks.
Related pages on this web site:
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By Najmieh Batmanglij
Mage Publishers
Hardcover (640 pages)
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Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. ABOUT THE BOOK'S TITLE
Food of Life, the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life. The full-color Food of Life 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features:
*New Recipes adapted from Sixteenth-Century Persian cookbooks
*Added vegetarian section for most recipes
*Comprehensive dictionary of all ingredients
*A glance at a few thousand years of the history of Persian Cooking
*Master recipes with photos illustrating the steps.
*Color photos of most recipes with tips on presentation
*Updated section on Persian stores and Internet suppliers
*Fahrenheit and Centigrade temperatures for all recipes
*Choices for cooking recipes such as kuku in oven or on stovetop.
*Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard |
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By M. R. Ghanoonparvar
Mazda Pub
Hardcover (296 pages)
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Persian Cuisine: Traditional, Regional, and Modern Foods is a user-friendly cookbook that belongs in the kitchen, not on the coffee table! In keeping with this philosophy, the pictures in the volume for the most part come from the kitchens and tables of average users of these recipes, not from a professional studio using enhanced photography. That means that the user should be able to create the same end products seen in the photographs. |
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By Jila Dana-Haeri & Jason Lowe
I. B. Tauris
Released: 2011-04-26
Hardcover (224 pages)
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From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today’s more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer. |
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By Shirin Simmons
Book Guild Ltd
Hardcover (204 pages)
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A Treasury of Persian Cuisine is a fascinating insight into another culture and another history and its reflection in a different cuisine. Shirin Simmons takes us thousands of years back to a Persian civilisation that existed before the Greeks were heard of, then forward via Artaxerxes and Ghengis Khan to today s Islamic state of Iran, interweaving the whole with a broad knowledge of the traditional foods of the region and their significance. The qualities and medicinal properties of the ingredients she cites are detailed in depth and their place and relevance in our diet is explained. While the Britons were still mixing woad, the Persians were constructing canals, farming, building cities, and trading across Asia and Europe. Medicine was closely linked to the religions of Zoroastrianism, Judaism, Christianity (and later Islam) and these were closely linked to diet. The author highlights the significance of particular foods to health and well-being, and explains how these fit in the ancient Persian culture but can also be enjoyed today. Shirin Simmons brings a great personal warmth to the text, recalling particular dishes and recipes as she encountered them at particular stages in her life. She ties religion, health, politics and family medicine directly to the recipes she describes, and then tells the reader exactly how to prepare them. The emphasis throughout is on fresh ingredients, particularly fruit, nuts, vegetables and pulses, making these recipies ideal for a modern, health conscious western audience. |
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By Forough Hekmat
Hippocrene Books
Paperback (190 pages)
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Click Here | - ISBN13: 9780781802413
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From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated. The nutritious, easy-to-follow recipes include such traditional Persian dishes as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani (Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower Preserves). |
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By Maideh Mazda
Tuttle Publishing
Paperback (176 pages)
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With colorful notes that reflect her familyÆs traditions, Maideh Mazda offers readers the possibility of creating the delicate flavors of Persian cuisine. Maideh prioritizes economy and availability of ingredients, while at the same time offering wholly authentic recipes for such delicacies as Pomengranate Sauce, Ashe Reshte—a hearty beef noodle and lentil soup scented with cinnamon—and Ashe Torsh, a delicate dried fruit soup with cinnamon and mint. Notes on preparation and reflections on her experience of Persian food and eating customs growing up in a traditional Azerbijian household make this book ôa pleasure to readö —The New York Times. |
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By Najmieh Batmanglij
Mage Publishers
Released: 2006-12-20
Paperback (176 pages)
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A Taste of Persia is a collection of authentic recipes from one of the world s oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine. |
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By Nesta Ramazani
Ibex Publishers, Inc.
Paperback (328 pages)
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Persian Cooking is a collection of 322 authentic recipes from one of the world's oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are supposed to. Persian cooking is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any store. A guide to specialty stores is also included. As has often been observed, rice preparation defines the quality of the Persian chef. It is covered here in detail. |
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By Gil Marks
Wiley
Hardcover (464 pages)
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"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."?—Deut. 8:8-10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking. |
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By M. R. Ghanoonparvar
Mazda Pub
Paperback (2 pages)
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