Persian Cooking

by Nesta Ramazani

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.

Genres: Cookbooks

328 pages, Paperback

First published January 28, 1974

Reviews

[Deb · Rating 3 out of 5]

A good basic resource of Persian recipes. No pictures but the glossary of ingredients and introduction to Persian foods are handy and the recipes are pretty simple and cover the gamut from appetizers to desserts and even pickles (fruits and veggies).

I made the Ab-Goosht or Persian Lamb Shank Soup a few years ago--recipe and photo here: http://kahakaikitchen.blogspot.com/20... It was hearty and satisfying.

and

I just adapted the Chickpea & Herb Soup (Ash-e Shol Ghalamacar) to make a vegan version featuring eggplant in place of lamb shank. Recipe and photos here: http://kahakaikitchen.blogspot.com/20.... A thick and mild-flavored soup that was excellent drizzled with pomegranate balsamic.