Persiana. Przepisy inspirowane kuchnią Bliskiego Wschodu

by Sabrina Ghayour

Choć korzenie Sabriny tkwią w Iranie, wychowała się w Anglii i dorastała w zupełnie innej tradycji gastronomicznej – brytyjskie produkty, przepisy i techniki obróbki bardzo różnią się od bliskowschodnich. W rezultacie tego kulinarno-kulturalnego melanżu autorka nauczyła się łączyć popularne europejskie produkty, które zna od dzieciństwa, z nutami Lewantu, tak aby uzyskać idealne kompozycje smakowe. Czasem są subtelne i aromatyczne, innym razem ostre i wonne, ale niemal zawsze podnoszą naturalny smak składników.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Middle East, Culinary

240 pages, Hardcover

First published May 6, 2014

Reviews

[Kim · Rating 4 out of 5]

I've been familiar with traditional Iranian dishes for many years courtesy of a dear Iranian friend: a wonderful cook with an encyclopedic knowledge of the food of her homeland. I love eating and cooking Iranian food, from the snacks, through the meat, vegetable and rice dishes to the very sweet sweets. Baghlava from Yazd is my favourite sweet thing to eat of all time: its cardamomy goodness is perfect with a glass of black tea.

I have a large collection of Iranian cookbooks, but there's always room for one more and I was very happy to be given this one for Christmas. Ghayour locates most of her recipes firmly in the Iranian tradition: highly perfumed and spiced food, but not hot, with fresh herbs as an integral component and not just a garnish. However, her influences extend beyond Iran to other areas of the Middle East and South Asia and she doesn't stick to traditional recipes. Ghayour's food looks both delicious and innovative. I'm looking forward to cooking it - starting tonight, with sour cherry meatballs. Yum.

Thank you, dear Carmel, for bringing this book into my life.

[Sabrina Barnett · Rating 5 out of 5]

Okay, so I cook a lot, and I actually go through a lot of cookbooks, but I never review them on here because, I mean, A) How often does one exactly read, or use, a cookbook cover-to-cover? and B) Who cares about what I'm cooking? But this book is so gorgeously photographed and laid out, its recipes so clearly written and delicious, so, in short, THA BOMB, that I just had to give it its due. I also love that the recipes here are concise and elegantly described, but also leave ample room to experiment and personalize. I've not yet made anything in this book that didn't turn out beautifully, and wasn't generously created to allow for those inevitable kitchen moments (i.e. oops, no golden raisins, oh well! Brown it is!, etc). A great tour of Persian, North African, and Middle Eastern tastiness. Just wonderful.

[Redsteve · Rating 4 out of 5]

Excellent cookbook. The author is originally from Iran but has lived in the UK for many years; as a result, the recipes here are a mix of traditional, modified (in some cases for use, in others for personal taste), and Persian-British fusion. For example, I highly recommend the Salt Cod Fritters - their basic construction seems British, but the spice palette is 100% Persian; this is possibly the best salt cod recipe I've ever made. The title is slightly misleading as the recipes are from (or inspired by) much of the Middle East, not just Iran - mostly Iran, Turkey, North Africa, and Saudi Arabia. As a previous reviewer mentioned, the author does make extensive use of pomegranate (mostly seeds but sometimes molasses), but I didn't feel that was overwhelming; what I did notice was that most of the Persian dishes (and Ghayour's favorites from other areas) use a very flavorful (more than spicy) mix of herbs (dill, parsley, and cilantro mostly) with any spices, giving most of the dishes a very fresh "green" taste. Unlike many UK authors, the regional clue in her recipes isn't "set your oven for gas mark so-and-so" but that the herbs are usually mentioned in 20 or 30 gram packets. While this book DOES have many gorgeous photographs, it does have a LOT of photographs (around every other page) which, to my mind is starting to push the cookbook vs. coffee table book borderline. At the end, I give this a solid four stars, possibly to increase after I have made more dishes than just the Salt Cod Fritters and the Pistachio and Feta Dip.

Updated on second reading, same opinion, additional dishes made (and eaten) Za'atar Cod with Relish, Youghurt with Cucumber, Garlic and Dill, Shirazi Salad, Cumin Roasted Carrots with Honey-Lemon Dressing and Goat Cheese, Persian Herb Frittata, Saffron and Lemon Chicken, Persian Herbed Rice, , and Spicy Shrimp Rice.

Updated dishes cooked since last reading (all excellent with one exception): Lamb and Pistachio Patties, Persian Marinated Feta, Cod in Tamarind, Cilantro and Fenugreek Sauce (not a big fan of this one), Tomato Salad with Pomegranate Molasses, Persian Spiced Vegetable Soup, Turmeric and Cumin Roasted Potatoes, Chicken Perserved Lemon and Olive Tanguine (I had made a similar recipe from a Moroccan cookbook previously, but I liked this version better), Persian Jeweled Rice, and Lamb and Sour Cherry Meatballs. Up to 4.5 stars.

[Julie Thomason · Rating 5 out of 5]

I love Middle Eastern Food. I discovered some recipes in Claudia Roden’s Mediterranean cookery when living in Spain and wanted to experiment. I make my own preserved lemons and harissa. Cookery books are very much a fad these days and am often left frustrated by the few recipes that tempt me once I have bought a book.. Nursing a horrid cold I have read this one from cover to cover, the recipes I don’t want to try I could count on my fingers. I loved the writer’s philosophy on food in the introduction and like the fact, it takes the best from a wide region. They look simple and straightforward not faddy and fussy and the best food should be simple When I am better I look forward to hitting the kitchen as my taste buds are tempted; not easy the way I am feeling.

[Liz De Coster · Rating 4 out of 5]

This cookbook does an excellent job of focusing on food preparations and spices from a specific region and highlighting them in different ways. I'm often wary of cookbooks that require a lot of spices outside of those that turnover often in the local supermarket - but Persiana uses spices like saffron and fenugreek enough to justify a purchase, since you'd likely to use them. Similarly, there's a good emphasis on fundamental recipes such as rice and chicken, so the reader/cook doesn't have to jump right into the proverbial deep end. I finished this book feeling really excited to try something new, which is exactly what I think a cookbook should do.

[Sarah Clough · Rating 5 out of 5]

I wouldn't normally say I'd 'read' a recipe book so not sure about adding it here, but I just wanted to review the book as it's so amazing! Each dish sounds mouth-watering, I plan to make them all, they include so many of my favourite ingredients and flavours (pomegranate, pistachio, tamarind, spices). I've made a couple already with a number more planned this week and none are that complicated to make. Also, they seen pretty healthy - most of the sauces are water based not oil. I've never used a recipe book as much as this one.

[Chavelli Sulikowska · Rating 5 out of 5]

Cook books are getting prettier and prettier. There's no denying it. This one however is not only very beautifully put together and photographed - for me, I must have a photo for every recipe, it is also very practical and sensibly set out and simplifies without adulterating some of the complexities of Persian cooking - like making Persian rice - a real skill it turns out! This is the one cookbook I own where I have made at least three quarters of all the recipes. Testimony to it's deliciousness and the wonders of Persian cuisine.

[Penny · Rating 4 out of 5]

Christmas present from my son with an ulterior motive as he loves this sort of food. The book is gorgeous and I'll be working my way through it.
I have a feeling that Sabrina Ghayour is a star in the making - only a matter of time before the BBC snap her up for her own cookery series.

[Mike Philpott · Rating 5 out of 5]

I'm told the lamb and sour cherry meatballs are wonderful. But lots of good vegetarian recipes, too.

[Michelle · Rating 5 out of 5]

This is great---lovely, and DO-ABLE!!!

[Twan · Rating 1 out of 5]

Very good if you like every dish you eat to contain pomegranate.

[JoJo · Rating 4 out of 5]

Full of interesting and refreshingly different food choices. Now have a list of new ingredients to purchase and new recipes to try.

[Julie Bozza · Rating 5 out of 5]

Sheer bloody poetry! I love Sabrina Ghayour's recipes, and the book itself is as sumptuous as the food. I have mainly used her Feasts: Middle Eastern Food to Savor Share cookbook, but have also delved into this one.

Things that have worked well, so far, include the cinnamon, citrus and almond pastry cigars. ♥

[Mary · Rating 4 out of 5]

Ghayour takes a relaxed approach to cooking middle eastern food that builds on tradition but isn’t afraid to experiment. There is no introductory material. Ghayour dives right into the recipes. Each recipe has a very brief introduction, clearly stated ingredients but not very specific instructions. Pan size is not indicated except for large or medium. Times for prepping or cooking are not always indicated. Pictures are basic and are included with each recipe. Ingredients are easy to access with pomegranate molasses, rose petals, preserved lemons and sumac being the most difficult, and Ghayour’s approach emphasizes being flexible. A good selection of vegetarian options are offered including dishes like za’atar roasted squash with spiced yogurt and pickled chiles . This is not a rigid interpretation of Persian cuisine. Ghayour adapts recipes to make them quicker and easier for the typical home cook.
This is a very approachable cookbook for someone who just wants to try some Persian dishes without too much work

[Alexa · Rating 5 out of 5]

Find my German review here:http://alexa089.blogspot.de/2016/04/b...

The illustrations include a beautiful textured cover and each recipe has a 1page foto of the respective dish.
The recipes consist of ingredients that are quite accessible. The author uses some spices( raz al hanous, sumat, tamarindo) and food combinations (roses in a meat dish) that are usually unknown in European cuisine. If you are looking for easy to prepare but exotic meat heavy recipes this book is for you. The instructions are fairly easy to follow.

Update: I tested a lot of recipes and all recipes were easy to follow and very delicious. My favorite so far is the saffran chicken

[Sheri · Rating 4 out of 5]

I'm definitely a novice cook, but very much enjoy a lot of different cuisines. Some cookbooks from other regions have mile long recipes that are just too difficult to even think about, but not this book. The doable recipes along with the accompanying pictures makes this a nice addition to your cookbook library.

There are definitely some dishes I plan to try. Simple basics such as the yogurt with cucumber, garlic, and dill to the shirazi salad to the seared beef with pomegranate and balsamic dressing. None of these dishes and more look overwhelming to prepare.

[IE · Rating 5 out of 5]

I borrowed this book from the library, and after making only one of the recipes I knew it was a keeper. It’s everything a cookbook should be, beautiful, inspiring and achievable. I have now purchased a copy and look forward to making more of these recipes and I can’t wait to try Sabrina’s other books, too.

[Katrina · Rating 3 out of 5]

This book is filled with tempting pictures and recipes. It included a couple of ingredients that I have not cooked with, which was a treat. There were several eggplant recipes which I want to try as I am experiment more with this vegetable.

[Marie Knock · Rating 5 out of 5]

Absolutely fantastic book. I want to cook everything in it. The lamb and apricot stew is so easy to make and utterly delish.

[Megan · Rating 4 out of 5]

Gorgeous book! It looks like the recipes aren't too complicated and they sure are tempting. Need to buy a copy for myself.

[Sherri · Rating 4 out of 5]

gorgeous cookbook with intriguing recipes and flavor combinations. looking forward to making some of these. they are simple but beautiful.

[Meredith · Rating 4 out of 5]

Bought it. Own it. Love it. Only the bread recipes have wheat flour in them, which is very nice for my household which has ONE gluten free eater.

[Jason Goodwin · Rating 5 out of 5]

Just delicious. All. Of. It.

[Degan Walters · Rating 4 out of 5]

Great, informative book with lots of wonderful recipes and ingredients that aren't too hard to source. Great photos as well.

[Tiina Susanna · Rating 4 out of 5]

oh. herkullisia yhdistelmiä.
eniten kutkuttaa ajatus siitä että tarkoituksella pyritään polttamaan riisit pohjaan ;)

[Debbie · Rating 4 out of 5]

I want to make at least half of the recipes in this book. If you are sick of everything you currently cook, check out this middle eastern cookbook and be inspired to broaden your horizons.

[Ewan McIntosh · Rating 5 out of 5]

I keep coming back to this bible of exotic flavours. You can get al ingredients in many supermarkets, or on souschef.com if you're really stuck or live outside a big city.

[Suzanne Fairlie · Rating 5 out of 5]

A special little book that has lots of magic recipes that all work together. Everything is packed with flavour.

[RickyTicky · Rating 5 out of 5]

The best ever cook book!

[Jennifer Mackley · Rating 5 out of 5]

The ultimate in Middle Eastern recipes. My favourite