Full Description
The food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri here presents a unique guide to quintessential Persian cooking. The variety of beautiful, jewelled rice dishes, hearty winter dishes and crisp summer salads showcases the diversity of Iranian regional cooking, from the sweet and sour flavours of the northern Caspian coast to the spicy and aromatic tastes of the south and the Persian Gulf. The complementary mix of flavours - from the fresh tartness of pomegranate seeds to the subtle perfume of saffron, tarragon, dill and fenugreek - makes for an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. Sumptuous meat dishes are offset by accents of berry, walnut, coriander and mint to create recipes that are simple to make but bold in flavour. Balancing meat, fish, vegetables, fruit, herbs and spices, this book provides a delicious journey through the truly original tastes of Persia.
This beautifully illustrated cookbook offers an enticing selection of recipes for any occasion, be it a quick supper, lavish dinner party, summer picnic or winter feast. Featuring stunning photography and introductions to Iranian cuisine and culture, From a Persian Kitchen will be essential for all interested in expanding their cultural and culinary horizons.
Contents
Foreword
CHAPTER 1: The diversity of Persian table
The Impact of geography and history
Distinctive Features of Persian Cuisine
The Centrality of Herbs in Persian Cuisine
The Persian Sofreh
Importance of Wine
CHAPTER 2: Aashes Aabgushts and Eshkenehes
Basics of cooking Aash - thick soups
Beetroot, spinach and pulses soup - pahti
Herb, pulses and noodle soup - aash-e- reshteh
Mung bean soup - aash-e- maash
Yogurt and herb soup - aash-e- mast
Basics of cooking Aabgusht - lamb soup
Original lamb soup -aabgusht-e- sadeh
With coriander - aabgusht-e-geshneez
With herbs and pulses - aabgusht-e- bozbaash
With fruits - aabgusht-e- meeveh
Basics of cooking Eshkeneh - egg soups
Original - eshkeneh -e-sadeh
With pomegranate syrup
With walnut and yogurt
Almond Soup ( Hariere e baadaam)
CHAPTER 3: Khoreshes
Basics of Cooking Khoresh
Sweet and Sour Khoreshes
Aubergine and herb khoresht- Khoresh e- Naaz khatoon
Apple khoresh- Khoresh - e - seeb
Chicken and yellow prune khoresh - Khoresht e- aloo Bokhara
Chicken and Seville oranges juliennes khoresh Khoresh -e-naranj
Mint and Parsley Khoresh- khoresh- e-naana jaffary
Pumpkin Khoresh- khoresh -e- kadoo halvai
Quince khoresh- Khoreh e- beh
Rhubarb khoresht - Khoresh- e- Reevas
Spicy /aromatic Khoreshes
Chicken and potato curry- khoresh -Khoresh e- - morgh va seeb zamini ba curry
Red lentil daal - Daal adas Bushehri
Spicy coriander khoresh with potato -Khoresh-e- aaloo geshneez
Spicy fish khoresh with coconut milk - Khoresh-e- mahi ba naarghil
SpicyPrawns Khoresh- khoresh e- meygo
CHAPTER 4 :Khoraks
Basics of cooking Khorak
Sweet and sour Khoraks
Pot roast lamb with lemon and beetroot -Taaskabab-e- limo va choghondar
Roast duck with pomegranate and walnut sauce -Khorak -e- morghabi
Roast partridge - Kabk -e- tanoori
Sour chicken with herbs- Morghe -e - Torsh
Stuffed poussins with herbs and Prunes in pomegranate syrup -Morghe - e- topour
Suffed fish with walnuts, dates and mint in pomegranate syrup- Mahi topour
Stuffed lamb with sultana, prunes and orange peel- Sardast e-barreh topour
Spicy/ aromatic Khoraks
Cunky lamb fillet kabab - Kabab-e- kenjeh
Chicken kabab - Jujeh kabab
Fried Prawns with fried potato sticks and onion -Dupiazeh meygo)
Roasted garlic stuffed fish - Mahi topour ba seer va felfel
Roast poussin with spiced cherry tomatoes and pickled onions -Jujehe ba gogeh faranghi va piaz
Spicy chicken in coconut sauce -Morgh ba sheer -e- naarghil
Spicy chicken with potato and chillies - Morghe ba seebzamini va advieh
Kookoo
Aubergine kookoo - Koookoo-ye-badenjan
Potato Kookoo - kookoo-ye seebzamini
Spinach Narghes - narghesi -e- esfenaj
CHAPTER 5: Rice dishes
Basics of Persian Rice
Sweet and Sour Rice
Cabbage and raisins rice -Kalam polo ba keshmesh
Jewelled rice - Morassa Polo
With chest nuts, sultana, dates and figs
With orange and carrot juliennes, barberries, pistachio and almond slivers
With pistachio ,almond and orange juliennes
Saffron carrot rice- Haveej polo)
Noodle rice -Reshteh polo
Aromatic and spicy
Beriani - beriani Bushehri
Fish and dill rice - Lakh lakh
Potato and herb rice from Shiraz - Shirazi Seebzamini polo
Spinach upside down rice Tahcin -e- esfenaj
Rice with lamb and spilt peas and spices with side dishes -Gheimeh polo ba advieh
Tomato dami rice -Dami -e-gojeh faranghi
CHAPTER 6: Appetizers and Accompaniments
Persian ways of serving and eating
Role of nibbles and accompaniments in Persian cuisine
Appetizers
Cos lettuce heart with vinegar or Sekanjebin ( vinegar syrup) - Kahoo sekanjebin
Olives with walnuts in pomegranate syrup - zeiton parvardeh
Steamed broad beans in their shells with golpar ( Persian hogweed) -baghala ba golpar
Yogurt , cucumber and mint - Maast va khiar
Fresh herbs, feta cheese and walnut in flat bread - Naan paneer sabzi va gherdoo
Accompaniments
Garlic pickle- Seer torshi
Mixed vegetables pi
