New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran

New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran

Jila Dana-Haeri, Shahrzad Ghorashian, Jason Low

Language: English

Pages: 241

ISBN: 2:00307469

Format: PDF / Kindle (mobi) / ePub

From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today’s more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.

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cooking rice in Chapter 5 (p. 126). When cooking rice as a main dish, with the possible exception of dampokhtak (pp. 131, 144), I recommend using basmati rice. The aroma and the texture of this variety are closest to the high-quality rice varieties on sale in Iran, and with basmati rice you are assured of a dish of fluffy long grains of rice separated and perfectly cooked, as long as you follow the recipe. For desserts such as Sholleh zard (p. 207) the kind of rice you use is immaterial. 25 26

one into four. Place the potato pieces in a bowl and meat and other ingredients cover with cold water to avoid discoloration. in a food processor or using a pestle and mortar Cooking or potato masher. You can Heat the oil in a heavy-based saucepan, preferably cast-iron, pound the mixture until it and toss the quartered onion in the oil for a couple of minutes, is smooth or for a shorter until lightly golden. Add the lamb shanks and turn to seal on all period to retain the texture

helping of lamb and potato Some, such as Ghormeh sabzi (p. 79) or Gheimeh (p. 77) are popular khoresht (see p. 85). Bottom: Khoresht-e fesenjan (see p. 70). throughout the country, although there are regional variations. Khoreshts in the north of Iran tend to have more sauce and are more sweet and sour in flavour; those from the south are spicier, with a distinct piquant taste, and are allowed to simmer longer, resulting in less sauce. The recipes in this book, reflecting my southern origins,

Serves 4 Preparation: approximately 30 minutes Cooking: approximately 1 hour Ingredients Chicken khoresht with saffron and mushrooms Khoresht-e gharch 1 large lemon This is an easy dish to prepare. You can use cultivated or wild 4 chicken pieces (breast or mushrooms, but ‘beefier’ types, such as chestnut, work best. thigh), (or 2 whole poussins) Wild mushrooms such as porcini are more aromatic and will salt and black pepper give a stronger taste. 500 g/1 lb 2 oz mushrooms 1 medium

flat-leafed parsley 1 fresh red chilli (or ½ teaspoon The sweet and sour taste of this salad, combined with chilli, dried red chilli flakes) makes it ideal to serve after a main course to cleanse the palate. juice of 1 lemon juice of ½ orange Preparation 1 teaspoon sugar Using a small, sharp knife, cut off the peel and pith of the salt and black pepper oranges. Chop the flesh into chunky pieces and discard the pips. 4 tablespoons extra virgin olive oil Wash the parsley in cold water

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