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New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran Hardcover – 1 Mar 2011
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"New Persian Cooking ... sheds light on Persian cooking's unique approach to technique and flavor, with easy-to-find ingredients and clear instructions." -- "The Denver Post" "Whether it's her khoreshts (Persian casseroles) or kooftehs (meatballs), the ingredients are fresh (lots of herbs), lean (minimal use of fats and oils) and flavorful" -- "Culinarialibris.blogspot.com"
"In this book, [the authors] serve up dozens of authentic - and tasty - traditional Persian dishes." -- Lucy Knox, "Tribune"
*New Persian Cooking ... sheds light on Persian cooking's unique approach to technique and flavor, with easy-to-find ingredients and clear instructions.* -- The Denver Post *Whether it's her khoreshts (Persian casseroles) or kooftehs (meatballs), the ingredients are fresh (lots of herbs), lean (minimal use of fats and oils) and flavorful* -- Culinarialibris.blogspot.com
*In this book, [the authors] serve up dozens of authentic - and tasty - traditional Persian dishes.* -- Lucy Knox, Tribune
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.
Top customer reviews
From this book I have only prepared salads so far because they are so delicious
Imagine a finely chopped Red Onion with the seeds of a Pomegranite and a small Iranian cucumber cubed, sprinkled with a 1/2 tsp sugar, white wine veinegar (I used white balsamic) and olive oil. Mix, leave and the dressing seems to neutralise the onions so no nasty taste or smell the day after
I loved the beetroot,yoghurt and walnuts as well
No need to cook and wash messy pans when salads are this good :D
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.
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