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     >   National + Regional Cookbooks   >   Middle Eastern   >   Iranian


    How to Cook dishes from Iran

    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.

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    Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

    By Najmieh Batmanglij

    Brand: Mage Publishers
    Hardcover (640 pages)

    Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
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    Product Description:
    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.

    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

    Persian Cuisine: Traditional, Regional, And Modern Foods

    By M. R. Ghanoonparvar

    Mazda Pub
    Hardcover (312 pages)

    Persian Cuisine: Traditional, Regional, And Modern Foods
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    Product Description:
    The cuisine of every nation provides a means of celebrating its culture, and this volume, the most comprehensive collection of recipes of Persian culinary arts, represents a celebration of several
    thousand years of Persian heritage and civilization. Persian cuisine is the product of the skill, creativity, patience, care, and compassion of many generations of cooks, whether mothers, fathers, wives, or husbands preparing food for their families and friends or professional chefs at royal courts and the homes of the

    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

    The first edition of Persian Cuisine Book I, Traditional Foods, published in 1982, followed by Persian Cuisine Book II, Regional and Modern Foods, published in 1984, sold tens of thousands of copies and became the bestselling books on Iranian cooking in English. The present volume is the latest and the most complete collection of recipes by M. R. Ghanoonparvar. It contains updated and improved versions of all the recipes from the previous two books, in addition to a large number of new recipes from every part of Iran. This volume includes many cultural notes and features beautiful original photographs. Wine historians believe that winemaking originated in ancient Persia and wine has been an indisputably crucial component of Persian culture. Hence, a chapter on the history of wine in Iran has been added to this new edition.

    Persian Cuisine: Traditional, Regional, and Modern Foods is also very friendly to vegetarians and vegans, since the main ingredients of most recipes consist of vegetables and fruits. The newest edition published in 2014, includes directions for preparing most of the recipes as vegetarian or vegan dishes.

    The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

    By Shadi HasanzadeNemati

    Rockridge Press
    Released: 2016-12-20
    Paperback (234 pages)

    The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites
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    Product Description:

    From the kitchens of Persian families to your dining table, with The Enchantingly Easy Persian Cookbook you’ll enjoy easy-to-follow recipes that achieve the vibrant flavors of authentic Persian cuisine.

    Yogurt, eggplant, lamb kebabs, saffron rice―if you have ever dined in a Persian restaurant then you know how rich, tantalizing, and satisfying Persian cuisine is. Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home.

    Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family’s heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks.

    The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home.

    In this uniquely simple Persian cookbook, you’ll find:

    • 100 recipes specifically designed to make Persian cooking fun and stress-free for beginners

    • A handy how-to guide for preparing basic Persian ingredients―such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbs

    • Practical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted cream

    • Helpful labels that indicate each recipe’s level of difficulty, plus “worth the wait” labels for dishes that require more time

    • Tried-and-true tips and tricks to make Persian cooking easier and more successful

    • Memory sidebars that accompany especially treasured recipes, describing Shadi’s most cherished recollection connected to that dish

    With the ease and simplicity of The Enchantingly Easy Persian Cookbook you’ll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love.

    Pomegranates and Roses: My Persian Family Recipes

    By Ariana Bundy

    Paisley Media Ltd
    Released: 2018-09-01
    Hardcover (226 pages)

    Pomegranates and Roses: My Persian Family Recipes
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    With stunning recipes and exquisite photography, Pomegranates and Roses captures the vibrant essence of Persian cuisine. Ariana Bundy, award-winning TV chef and presenter of the NatGeo People series 'Ariana's Persian Kitchen', uses accessible ingredients to create sumptuous dishes. Ariana writes poignantly of the traditions cherished by her forefathers, when family mattered above all else and sharing delicious food brought people together. Beautifully presented dishes, photographed by Lisa Linder are complemented by enchanting family stories that transport you to a forgotten land and time.

    ANCIENT PERSIAN COOKING: 70 Easy Recipes for Beloved Persian Food Favorites

    By Azar B. Farhad

    Independently published
    Paperback (130 pages)

    ANCIENT  PERSIAN COOKING: 70 Easy Recipes for Beloved Persian Food Favorites
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    Product Description:
    This cookbook contains 70 most mouth-watering Persian recipes, requiring only one pot and less than an hour to cook while keeping the authentic flavors of Iran

    You'l be impressed at the enticing collection of Persian and Middle Eastern recipes, from simple snacks to a full-blown feast! With over 70 stunning recipes, you will be able to produce with ease a lavish spread of dishes from traditional well known Persian favorites to outright exotic.

    The recipes in this book come straight from Azar's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style.

    You deserve to taste some 70 great Persian delicacies. Just hit the 'buy' button.

    About the author

    Azar was born in the Iranian city of Shiraz in 1980. She grew up in Iran and studied at Azad University of Tabriz. Having completed her degree in 2004, she moved to London to learn English. She currently works with a restaurant that sells Persian delicacies.

    Persian Cuisine: Traditional Foods/Book 1 (English and Persian Edition)

    By M. R. Ghanoonparvar

    Mazda Pub
    Paperback (236 pages)

    Persian Cuisine: Traditional Foods/Book 1 (English and Persian Edition)
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    Product Description:
    PERSIAN CUISINE is a collection of authentic traditional recipes featuring a blend of tastes which are both exotic and familiar to the Western palate, with a wide variety of rices; combinations of meats, nuts, fruits, and vegetables in stews, souffles, pottages, and soups; stuffed vegetables; salads and pickles; and delectable desserts; in addition to breads, drinks and much more. These recipes have been selected not only for their authenticity, but also for their ease of preparation and suitability to the ingredients readily found in the American market. The recipes are well-suited to the vegetarian diet.

    The Saffron Tales: Recipes from the Persian Kitchen

    By Yasmin Khan

    Bloomsbury USA
    Released: 2016-09-27
    Hardcover (240 pages)

    The Saffron Tales: Recipes from the Persian Kitchen
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    • The Saffron Tales Recipes from the Persian Kitchen
    Product Description:

    Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier
    New York Times Best Cookbooks of the Year
    Wall Street Journal Best Cookbooks of the Year
    BBC Food Programme Best Cookbooks of the Year

    A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes.

    "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson

    "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi

    "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry

    Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook.

    Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.

    In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.

    With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

    A Taste of Persia: An Introduction to Persian Cooking

    By Najmieh Batmanglij

    Brand: Mage Publishers
    Released: 2006-12-20
    Paperback (1 pages)

    A Taste of Persia: An Introduction to Persian Cooking
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    Product Description:
    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.

    Persian Recipes: A Persian Cookbook Filled with Authentic Persian Recipes

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (54 pages)

    Persian Recipes: A Persian Cookbook Filled with Authentic Persian Recipes
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    Product Description:

    Authentic Persian Dishes.

    Get your copy of the best and most unique Persian recipes from BookSumo Press!

    Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

    In this book we focus on Persian cooking. Persian Recipes is a complete set of simple but very unique Persian meals. You will find that even though the recipes are simple, the tastes are quite amazing.

    So will you join us in an adventure of simple cooking?

    Here is a Preview of the Persian Recipes You Will Learn:

    • How to Make Persian Couscous with Apricots
    • Spicy Persian Bean Bowl
    • Persian Rose Cookies
    • Traditional Iranian Flat Bread
    • Persian Traditional Split Pea Soup
    • Middle-Eastern Inspired Kabobs
    • Mashed Persian Eggplant Appetizer
    • Persian Crock Pot Dinner
    • Sweet Chicken Leg Peach Stew from Persia
    • Traditional Persian Savory Rose Spice Mix (Advieh)
    • Persian Buttery Berry Pilaf
    • Persian Style Burgers
    • Pomegranate Persian Inspired Tacos
    • Middle-Eastern Mint Cucumber Dip (Maast-O-Khiar)
    • Roast Beef Squash and Onion Couscous
    • Pomegranate and Tarragon Spicy Meatballs
    • Full Persian Dinner Long Grain Rice and Chicken
    • Traditional Lamb Stew
    • Much, much more!

    Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

    Related Searches: Persian cookbook, Persian recipes, easy persian cookbook, Persian books, persian cooking, persian cuisine, persian foods

    Cookbook :The Integrated Table :Nutritional Recipes for Diversified Eating

    By Efrat Petel & Shirly Ben David

    Released: 2018-04-29
    Kindle Edition (94 pages)

    Cookbook :The Integrated Table :Nutritional Recipes for Diversified Eating
    Product Description:

    Three nutrition health coaches share great, easy recipes and lifestyle tips

    This short cookbook was written by three integrative nutrition health coaches, combining our different diet approaches and passion for cooking. Here you will find nutritious recipes for three meals a day plus treats for when you feel like something cold or sweet. Since the integrative diet includes many elements that nourish us, but are not necessarily related to what lies on our plate, we have also included tips for a healthy and happy lifestyle.

    Lovely, user-friendly, healthy dishes that fit a modern way of life!

    Our children do not spend the same amount of energy in the kitchen that we spent at their age and certainly do not wait for our dinner call to bring them home. Dinner is often in front of a screen, hands moving between the phone and remote control. The dishes in this booklet do not require complicated preparation; you can simply allow the children or yourself to pull them out of the refrigerator, warm them if necessary, and enjoy the flavors.

    Scroll up now to get your copy of The Integrated Table: Nutritious Recipes for Diversified Eating!

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