Persian Cooking: A Table of Exotic Delights

Front Cover
Ibex Publishers, Inc., 1997 - Cooking - 296 pages
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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Appetizers l
Stews Casseroles and Other Entrees Khorak
Pickles Torshi
Shoppers Guide
Glossary of PersianEnglish Foods

Common terms and phrases

About the author (1997)

Nesta Ramazani, has cooked many more than 1001 Persian meals for her Persian husband, family and friends. Half English and half Persian, she has lived in both countries, making her uniquely qualified to offer these recipes. During a one-year return visit to her homeland, she not only feasted and tasted, but pried many a secret from Persian cooks and housewives. Back in America, she tested and tried out hundreds of dishes with friends and finally rendered the recipes to exact American measurements and timing.

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