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Product Description
Product Description
The subtleties of Persian cuisine and their exciting mix of flavours are totally distinct from other styles of cooking and make it one of the great cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern desire for healthy eating and a balanced diet. This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes that are accessible to the non-professional cook and are based on ingredients that are readily available in the West. As a medical doctor aware of today's health concerns, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Using ingredients that are readily available to create dishes that are both healthy and nutritious, the authors demonstrate that Persian food can be made easily anywhere in the world. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book will be essential for anyone interested in sampling Persian cuisine and expanding their cultural horizons.
About the Author
Jila Dana-Haeri is an expert in Persian cuisine. A medical doctor with a specialty in clinical pharmacology, she has a particular interest in nutrition, which is reflected in her recipes. Jila grew up in Iran where she learnt cooking in her family kitchen. She lives in the English countryside where she entertains family and friends with her Persian dishes. Shahrzad Ghorashian worked at BBC Monitoring as Managing Editor before taking early retirement in 2002. She divides her time between Cannes and London and shares Jila's passion for the food of her native Iran. Jason Lowe is a much renowned food and travel photographer. He has collected two Glenfiddich awards for his food photography and worked with some of the finest food producers and most inspirational cookery writers in the world.
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Most Helpful Customer Reviews
10 of 11 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
For me, Middle Eastern cuisine is the best on Earth, and Iranian the best of the Middle East. Despite already having an extensive collection of cookbooks of this region, any new or forthcoming publication is likely to go straight into my wishlist or even be purchased blind straightaway as with this new issue.
This bills itself as "a fresh approach", but I'm not sure that I can ascertain exactly what the fresh approach is here. The style is very much classic Iranian as in all my other volumes, including some famous dishes like fesenjan and zereshk polow and morasa polow, but then admittedly there are some variations I have not come across before. For instance, ash-e anar, herb and pomegranate soup (with a full 300ml of pomegranate molasses! That'll mek yer tabs laugh, as my mum used to say.); koresht-e seebzamini, lamb and potato stew with tamarind; barreh za'farani, saffron yoghurt lamb; and kofteh aloo, meatballs each individually stuffed with a prune, and served in a pomegranate sauce.
It's a beautifully presented book. The photography is excellent. The recipes are well described with extensive instructions, and there is a good introduction and section on ingredients. There are chapters on soups, stews, kebabs & meatballs, rice, salads & side dishes, desserts and drinks. But overall for the size of the book it feels like there are too few recipes. With the relatively large font and spacing plus photography, some recipes take up three entire pages (and personally I find it a little annoying if the instructions spill over onto an overleaf page), so really you are getting fewer dishes than you might think for a book of this size. This is particularly evident in that there is one sole recipe for a kookoo (a quasi-omelette dish which is very popular in Iran) in the entire book.
So overall I would recommend it, and it is certainly more than suitable for initiates into the region's cooking, but perhaps consider the available alternatives as well. I always direct beginners to Margaret Shaida's The Legendary Cuisine of Persia and Najmieh Batmanglij's A Taste of Persia: An Introduction to Persian Cuisine, which are where I started with Iranian cuisine.
This bills itself as "a fresh approach", but I'm not sure that I can ascertain exactly what the fresh approach is here. The style is very much classic Iranian as in all my other volumes, including some famous dishes like fesenjan and zereshk polow and morasa polow, but then admittedly there are some variations I have not come across before. For instance, ash-e anar, herb and pomegranate soup (with a full 300ml of pomegranate molasses! That'll mek yer tabs laugh, as my mum used to say.); koresht-e seebzamini, lamb and potato stew with tamarind; barreh za'farani, saffron yoghurt lamb; and kofteh aloo, meatballs each individually stuffed with a prune, and served in a pomegranate sauce.
It's a beautifully presented book. The photography is excellent. The recipes are well described with extensive instructions, and there is a good introduction and section on ingredients. There are chapters on soups, stews, kebabs & meatballs, rice, salads & side dishes, desserts and drinks. But overall for the size of the book it feels like there are too few recipes. With the relatively large font and spacing plus photography, some recipes take up three entire pages (and personally I find it a little annoying if the instructions spill over onto an overleaf page), so really you are getting fewer dishes than you might think for a book of this size. This is particularly evident in that there is one sole recipe for a kookoo (a quasi-omelette dish which is very popular in Iran) in the entire book.
So overall I would recommend it, and it is certainly more than suitable for initiates into the region's cooking, but perhaps consider the available alternatives as well. I always direct beginners to Margaret Shaida's The Legendary Cuisine of Persia and Najmieh Batmanglij's A Taste of Persia: An Introduction to Persian Cuisine, which are where I started with Iranian cuisine.
2 of 2 people found the following review helpful
Format:Hardcover
There are some cookery books that are so beautiful and informative that they make great bedtime reading as well as finding a home in your kitchen. This is one of those books.
Being new to Persian Cookery, the thought of embarking on a new cuisine can be a little daunting but this book takes you carefully though the stages to create some amazing dishes.
The photography is gorgeous and the detail of the methodology is just right to ensure success.
I was particularly grateful for the section on ingredients. When tackling a new cuisine it is not unusual to encounter new ingredients. This section provides a photographs and descriptions of typical Persian ingredients along with information on how and why the ingredients are used to develop your own knowledge. Perfect!
I love this book
Being new to Persian Cookery, the thought of embarking on a new cuisine can be a little daunting but this book takes you carefully though the stages to create some amazing dishes.
The photography is gorgeous and the detail of the methodology is just right to ensure success.
I was particularly grateful for the section on ingredients. When tackling a new cuisine it is not unusual to encounter new ingredients. This section provides a photographs and descriptions of typical Persian ingredients along with information on how and why the ingredients are used to develop your own knowledge. Perfect!
I love this book
Format:Hardcover|Amazon Verified Purchase
Really love this cook book, I borrowed it from my local library but had to buy it as I love Persian food and this is a great book with so many yummy recipies, easy to follow and are very authentic - I highly recommend
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