The food of Iran is a riot of tastes and aroma, 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 varieties of beautiful jewelled rice dishes, hearty winter dishes and crisp summer salads, showcase 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 complimentary mix of flavours - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. It will be essential for all interested in expanding their cultural and culinary horizons.Serves 4a6 Preparation about 20 minutes Cooking about 45a50 minutes Ingredients 1 medium onion 250g/9 oz potatoes (any ... It is quick and easy to make and can be served as a starter or as a light lunch with flatbread. ... Eshkeneh is eaten with warm flatbread and a side dish of herbs (sabzi khordan) and spring onions.
|Title||:||From a Persian Kitchen|
|Author||:||Jila Dana-Haeri , Shahrzad Ghorashian|
|Publisher||:||I.B.Tauris - 2014-03-30|