Persian Cooking: A Table of Exotic Delights
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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Stews Casseroles and Other Entrees Khorak
Glossary of PersianEnglish Foods
15 minutes 30 minutes Add the beef Add the meat baking Beat the eggs beef broth boil butcher bone butter or shortening butter until golden cardoons carrots cherries chick-peas chicken chopped cold water confectioners sugar cookie cooking coriander Cover and simmer cup butter cup water cups rice dill weed dish dough drain egg yolks eggplant fava beans fenugreek golden brown grated ground beef instant dry Khoresht-e Kookoo lamb shanks large onions leeks lemon juice lentils low heat meatballs Melt the remaining mixture oven parsley Peel Persian lime Pickled pieces pistachios potatoes pounds shoulder salt and pepper sauce Saute the onions saute until brown scallions Serve with rice simmer gently sliced soup spinach split peas spoons sprigs fresh Sprinkle Stir syrup tablespoon tomato tablespoons butter tablespoons of butter tablespoons salt teaspoon pepper teaspoon saffron teaspoon salt teaspoon turmeric tender tomato paste turmeric vinegar walnuts wire whisk yellow split peas yogurt