The New Persian Kitchen: [A Cookbook]

Front Cover
Clarkson Potter/Ten Speed, Apr 16, 2013 - Cooking - 208 pages
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips.

A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
 

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User Review  - Auntie-Nanuuq - LibraryThing

The book is printed on plain paper, clearly visible print and many (in my opinion not enough) color photos of many of the dishes. A few of the dishes come w/ a "vegetarian" option, the titles are ... Read full review

Contents

a pesent parabuse
1
persian cuisine through the Ages
4
A carpen of EARTHux peuchts
9
starters and snacks
23
Whole Grilled Fawa Beans
25
Fresh Herb Platter Sabzi Khordan
27
Winter Squash Fritters with Rose Petals
28
New Potatoes with Dill and Lemon
29
Grilled shrimp with Lime Powder and ParsleyOlive oil sauce
87
Lamb Meatballs with Mint and Garlic kuſieh
88
Parwins Tamarind Stuffed Fish
90
Olive OilPoached Fish with Fresh Herbs and Lemon
93
Lamb Kebabs in Pomegranatewalnut Marinade Kebabe Torsh
95
Grilled Liver with Cumin Garlic and Fresh Basil
96
Whole Roasted Fish with Oranges and Saffron
99
Chicken Kebabs in Yogurt Marinade ſoojeh kebab
100

PersianStyle Grilled Corn Balal
30
Turkish Roasted Tomato and Red Pepper
33
Carlicky Eggplant and Tomato Spread Mirza Ghasemi
34
Yogurt with Beets Boramichogondar
35
Yogurt with shallots Masto Musir 36 Problem solver Nut Mix Ajile Moshkelºgosha
36
Passover Charoset
37
soups
39
cold Pistachio Soup with Mint and Leeks soupe Pºsen
41
Saffroncorn soup
43
Persian Matzoh Balls with chickpeas and chicken condi
47
Pomegranate soup Ashe Anar
48
oat and Mushroom soup soupe
50
Savory Amaranth and Turkey Porridge Halime Shir
51
cleansing Spring Nettle Soup
52
Bean Herb and Noodle Soup Ashe Reshteh
53
salads
55
Chicken with Potatoes and Olives
57
Tomato and Cucumber Salad Salad Shirazi
59
Shaved Celery Root and Pomegranate Salad
60
Roasted Peach and corn Salad in Tamarindivinaigrette
61
vinegar carrots with Toasted Sesame seeds
65
Cucumber and Watermelon Salad
66
Radish Rhubarb and Strawberry Salad
67
vegetable and egg entrées
69
Herb Frittata with Walnuts and Rose Petals Kuku Sabzi
71
Roasted Stuffed Artichokes with Mint
73
Stuffed Tomatoes with Pistachio Pesto
76
sweet and Smoky Beet Burgers
79
Tempeh Kebabs with Minty cilantroLime Sauce
80
Potato Cakes with Tamarind Sauce Kotlet
81
meat and fish entrées
83
ChileSaffron Fish Kebabs Kebabe Mahi
85
Turmeric Chicken with Sumac and Lime
103
main dish stews and casseroles
105
Eggplant and Tomato Stew with Pomegranate Molasses Badenjan
107
Pomegranate Walnut Stew resenjan
109
Barley Stew with Lamb and Rhubarb
111
Seared Chicken with Peaches KhoresheHulu
112
Green Herb and kidney Bean stew chonneh Sabzi
115
Persian Gulfstyle Spicy Tamarind Fish stew chaliyeh Mahi
117
rice and grains
119
Jeweled Brown Basmati Rice and Quinoa Morassa Polo
121
Saffron Rice Chelo
123
Sweet Rice with Carrots and Nuts Shirin Polo
125
Rice with Rose Petals and Barberries Zereshk Polo
127
Rice with Sour Cherries and Almonds Albalu Polo
134
Rice with Favas and Dill Baghal Polo
135
Tomato Rice with Dried Limes Estamboli Polo
137
Persian Shepherds Pie Tah Chin
139
Quinoa with French Lentils Wild Rice and Golden Raisins
141
sweets
143
Rhubarb and Rose Water Sorbet with Rice Noodles Raloodeh
147
Pomegranate semifreddo with Blood orange compote
148
Saffron Frozen Yogurt and cardamom Pizzelle Sandwiches Bastani
151
Mulberry Yogurt cake
153
DateandWalnutFilled Cookies Koloocheh
155
Amaranth Rice Pudding with Rose Water Sholeh Zard
157
NoBake Persimmon and Coat Cheese Cheesecake
159
Nutty chocolate Bark with cardamom and coffee
161
pickles and preserves
175
Garlic and SunDried Tomato Pickle Torshe
181
Resources
189
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About the author (2013)

Louisa Shafia has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens and has been featured in Yoga JournalNew York magazine, Every Day with Rachael Ray, the Washington Post, and Saveur. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs.

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