From the Inside Flap
Exotic, fragrant and jewel-like in colour, Persian food has captured the imagination of cooks in the far corners of the world for centuries. It has influenced some of the great cuisines, including Italian and Greek. The ingredients alone are captivating- foods such as saffron, pomegranates, barberries, lemons, and oranges give colour and flavour to a wealth of recipes. Yet this is honest, simple food too, with dishes often consisting of ingredients combined in a pot or left to simmer away slowly until the flavours have melded - often requiring more patience than skill from the cook.
Rice is central to Persian cooking, where it is prepared as nowhere else in the world. It is steamed according to a specific method, yielding a crispy crust known as 'tahdig.' Many Persian dishes are renowned for their careful balance between fruity-sweet, sour, and savoury tastes - for example Shirin polo, a sweet rice dish containing pistachios, sultanas, bittersweet orange peel, and braised chicken. Fresh herbs are used in abundance in unusual dishes such as ÄÄsh-e jo, an old-fashioned thick barley soup with lamb, dried mint and other fresh herbs. And dishes often have a medicinal value.
This book has a wealth of new ideas for the adventurous cook, and stories and photographs of land and people portray modern Iran, where the rich history of Persia is ever-present.
From the Back Cover
Exotic and fragrant yet honest and often simple, Persian cuisine has inspired cooks all over the world for centuries.