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

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Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds. [42] [43]

Among the writings available from the Middle Persian scripts, the treatise of Khosrow and Ridag, points about stews and foods and the way of using them and how they are obtained in the Sassanid period are found as valid references in compiling the history of cooking in Iran. The names of many of the Iranian dishes and culinary terms that have been translated can be seen in Arabic language books. Naturally the customs and habits of the Arabs influenced the Iranians, specifically in Abbasid period. Nush-e Jan! (It is the Persian expression similar to the French “Bon Appetit”, which you will hear commonly by Iranians at the dining table, during your travel to Iran). About the author:Naomi Duguid is a teacher, photographer, writer, cook, and world traveler. She owns many award-winning cookbooks, such as:

Edelstein, Sari. (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. p.595. ISBN 978-0-7637-5965-0. aab-e havij, a carrot juice The book puts forward over 100 Persian recipes adapted to American kitchens with tantalizing photos. Through the book, the author tries to transport the reader to the world of colors and aromas in Persian cooking, from saffron and fresh herbs to the fragrant rose water. The best part of this Persian cookbook talks about one of the jewels of Persian cooking: tahdig- the crispy golden rice that shapes a crust at the bottom of the Persian rice pot. What makes these kebabs extra special is the marinade – a delicious blend of mayonnaise, lemon juice, onions, garlic, and spices. Saeed Kamali Dehghan (25 June 2012). "Iranian pair face death penalty after third alcohol offence | World news". The Guardian. London . Retrieved 11 June 2013.

This book, called “the definitive book on Iranian cooking” by the Los Angeles Times, provides 330 amazing classical and regional Persian recipes, and the readers are introduced to Persian art, history, and culture as well. Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil.

The writer presents the recipes according to her research and travels along the Silk Road. The recipes are accompanied by pieces of useful information on the histories of ingredients, short stories, colorful photos and paintings, and poems by the poets of the region. All recipes have been presented in easy-to-follow steps, enabling enthusiasts in foreign countries to cook and enjoy the taste and balanced diet of Persian cuisine. For most recipes, a vegetarian section has been added for veggies too. Kevin Boyle; Juliet Sheen (7 March 2013). Freedom of Religion and Belief: A World Report. Routledge. pp.423–. ISBN 978-1-134-72229-7. The author guides the selection of the right ingredients and provides some essential tools and techniques so that you can easily prepare authentic Persian dishes at home. A photo of the finished dish accompanies each recipe in the book. Cooking in Iran: Regional Recipes and Kitchen Secrets

Typical Iranian cuisine includes a wide variety of dishes, including several forms of kebab, stew, soup, and pilaf dishes, as well as various salads, desserts, pastries, and drinks. Compared to other countries globally, Iran is considered a quite special country right from its name. Iran, also commonly known as Persia, refers to the same place. Today, people use “Iran” for the country and “Persia” or “Persian” for culture. Owing to the cooking factors of the dishes, one can find ingredients like saffron and rose water that not only gives colors to the food but adds a sort of distinct smell and flavor to the food as well. Mostly when the food is cooked over a pot, wood or charcoal is used to light the fire as that brings additional flavor to the food as well. Although the time taken for cooking is much more in comparison to other methods of cooking, all the hard work is worth the outcome of producing one of the best-flavored recipes. This is a great cookbook! It shines a light on the unique Persian culture along with it’s mouth-watering dishes! Overall, this book is a must-have in every kitchen.”- Maysam WatandoostIn this collection of recipes, you’ll learn how Iranians incorporate these ingredients into their everyday cooking. Layers of crispy and flaky pastry with chopped toasted nuts and syrup in between create the most phenomenal combination of flavors and textures.