A Taste of Persia: An Introduction to Persian Cooking
This book is an introduction to the world┐s other ancient cuisine. Persia's cookery, like China┐s, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world┐s most sophisticated and ancient cuisines, chosen and adapted for today┐s lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this remarkable cuisine.
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15 minutes 20 minutes Add the onions advieh almonds barberries beans beef boil bowl butter cardamom cinnamon cloves cloves garlic cookie coriander cup chopped fresh cup fresh cups water dissolved Drain eggplant fava beans fish fresh lime juice freshly ground black garlic garnish ghee golden brown ground black pepper ground saffron threads heat 2 tablespoons Iran Iranian kababs Khoresh lavash bread low heat medium heat minutes longer nush-e jan oil over medium onions orange peel parsley peeled and crushed peeled and thinly Persian groceries Persian limes pistachios pomegranate powder prep Reduce the heat refrigerator rose water saffron steamed rice saffron water salt Vi teaspoon scallions serving platter Seville orange skewers skillet slivered soup spatulas full Sprinkle steamed rice chelow stir-fry stir-fry 5 minutes stirring occasionally tablespoons hot water tablespoons oil tablespoons vegetable oil teaspoon freshly ground teaspoon ground saffron teaspoon salt thinly sliced tomatoes turmeric vegetable oil wooden spoon yogurt