Bottom of the Pot

Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623

Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

Persian Cooking for a Healthy Kitchen

Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 9781933823263
Category : Cooking, Iranian
Languages : en
Pages : 0

Book Description
Persian cuisine combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and, a delicate, uniquely Persian mix of spices. This book features 95 kitchen-tested recipes that meet the health goals of limiting the calories from saturated fats.

New Food of Life

Author: Najmieh Batmanglij
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 456

Book Description
A collection of 230 classical and regional Iranian recipes along with 120 color illustrations of food and Persian miniatures. Includes descriptions of ancient and modern ceremonies, poetry, tales, travelogue pieces, and anecdotes that provide an introduction to Persian art and culture.

A Taste of Persia

Author: Najmieh Batmanglij
Publisher:
ISBN: 9781933823133
Category : Cooking, Iranian
Languages : en
Pages : 0

Book Description
A collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for a contemporary lifestyle and kitchen. It includes light appetisers and kababs, stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran.

The Enchantingly Easy Persian Cookbook

Author: Shadi HasanzadeNemati
Publisher: Sourcebooks, Inc.
ISBN: 1623157641
Category : Cooking
Languages : en
Pages : 265

Book Description
From the kitchens of Persian families to your dining table, with The Enchantingly Easy Persian Cookbook you'll enjoy easy-to-follow recipes that achieve the vibrant flavors of authentic Persian cuisine. Yogurt, eggplant, lamb kebabs, saffron rice—if you have ever dined in a Persian restaurant then you know how rich, tantalizing, and satisfying Persian cuisine is. Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home. Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family's heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks. The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home. In this uniquely simple Persian cookbook, you'll find: 100 recipes specifically designed to make Persian cooking fun and stress-free for beginners A handy how-to guide for preparing basic Persian ingredients—such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbs Practical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted cream Helpful labels that indicate each recipe's level of difficulty, plus "worth the wait" labels for dishes that require more time Tried-and-true tips and tricks to make Persian cooking easier and more successful Memory sidebars that accompany especially treasured recipes, describing Shadi's most cherished recollection connected to that dish With the ease and simplicity of The Enchantingly Easy Persian Cookbook you'll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love.

Food of Life

Author: Najmieh Batmanglij
Publisher:
ISBN: 9781949445800
Category : Cooking
Languages : en
Pages : 0

Book Description
The 40th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij contains more recipes and more photos. Each recipe has been restructured for more clarity, including tips and suggestions from her fans over the years. Food of Life provides 400+ authentic Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This book is a labour of love that began in exile, after the Iranian Revolution of 1979, as a love letter to Najmieh's children. It is the result of 40 years of collecting, testing and adapting Persian recipes for today's kitchen. All the ingredients for cooking Persian food are now readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from the 10th century Book of Kings, and 1,001 Nights to the classics of Persian poetry, the humor of Mulla Nasruddin, as well as Persian miniatures are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice with its golden crust tahdig, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. Najmieh Batmanglij, is an acclaimed American chef, cooking instructor, best-selling cookbook author. She is also the co-founder and executive chef of the award winning Persian restaurant Joon, in Vienna Virginia. She encourages her readers to use her books as she was taught in Iran, to cook, to laugh, to tell jokes and stories, to recite poetry, and to enjoy the meal. Over the past 40 years, Batmanglij's books have acted as a both a beacon and a bible to Iranian-American and mixed-ethnicity families in the English-speaking world. Her life and her work meet at the vortex of feminism, tradition, ceremony, and the nourishment of body and mind, proving that none of these concepts need be foreign to one another.

Persian Cooking

Author: Nesta Ramazani
Publisher: Ibex Publishers
ISBN: 1588140873
Category : Cooking
Languages : en
Pages : 402

Book Description
Persian Cooking is the original English language Persian cookbook. For forty years, her Persian Cooking has been a staple in kitchens of those who enjoy the cooking of Iran. This fortieth anniversary edition is revised and updated to take into account, present tastes, the better availability of ingredients and modern cooking tools.

A Taste of Persia: An Introduction to Persian Cooking

Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 1933823429
Category : Cooking
Languages : en
Pages : 380

Book Description
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. 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 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

A Persian Kitchen Tale

Author: Haniyeh Nikoo
Publisher: Page Street Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 299

Book Description
Introduce a Whole New World of Incredible Flavor to Your Meals Bring one of the oldest, richest culinary cultures right to your dinner table! With ingredients that are easy to find and techniques that are even easier to follow, you’ll discover 60 delicious new favorites inspired by the Iranian roots of recipe developer Haniyeh Nikoo. Impress your guests with traditional Braised Lamb Shank and Quick Pickled Smoky Eggplant & Herbs to share. Wow on date night with Spicy Red Lentil Daal or Saffron, Yogurt & Chicken Rice Pilaf. Or, un- lock new comfort food cravings with Walnut, Pumpkin & Pomegranate Stew or Sweet & Sour Kabaab on the grill. In addition to her irresistible recipes, Haniyeh includes a helpful guide to the most distinct Persian ingredients like saffron, barberry and hogweed and how to find them—or what to use from your pantry as a substitute in a pinch. Get ready to prepare a feast for your eyes and tastebuds alike with these impressive yet achievable meals.

The Legendary Cuisine of Persia

Author: Margaret Shaida
Publisher: Grub Street Publishers
ISBN: 1911621599
Category : Cooking
Languages : en
Pages : 391

Book Description
Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist