Authentic Iran: Modern Presentation of Ancient Recipes
Irans food with its long history is one of the greatest cuisines, yet unfortunately the least known in the world. This book, Authentic Iran, will familiarize the readers with Irans food and culture by presenting more than 100 of Irans most delightful recipes, unique cooking techniques and mix of ingredients.
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1/2 teaspoon black 1/2 teaspoon salt 1/4 teaspoon turmeric 30 minutes baking basmati rice bell pepper bring to boil cardamom caster sugar chickpeas cilantro cinnamon cooking vegetable oil cubes cup finely chopped cups of water cups water Deeg dishes Doogh dough eggplants eggs finely dice onion flour fried garlic garnished with saffron grated onion grill heat to medium high heat bring Iran kashk khoresh lamb or veal large onion large pot legumes low and simmer meat meatballs medium heat medium high heat medium low medium onions mince pan over medium Peel and finely Persian Persian cuisine pistachio plain white rice plate and serve pomegranate pomegranate paste pot over high potatoes pressure cooker reduce heat remove from heat rosewater saffron rice salt 1/2 teaspoon sauté serve with bread simmer covered spinach sugar tablespoons cooking vegetable tablespoons oil teaspoon black pepper teaspoon salt 1/2 tomato paste walnuts Wash and soak yogurt