Ebook $13.99

Ten Speed Press | Apr 16, 2013 | 208 Pages | ISBN 9781607743583

  • Hardcover$24.99

    Ten Speed Press | Apr 16, 2013 | 208 Pages | 7-7/16 x 9 | ISBN 9781607743576

  • Ebook$13.99

    Ten Speed Press | Apr 16, 2013 | 208 Pages | ISBN 9781607743583

Praise

WINNER, FOOD52 PIGLET AWARD, 2014

Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one. 
—Martha Rose Shulman, The New York Times

“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”
—Heidi Swanson, author of Super Natural Every Day
 
“This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”
—Yotam Ottolenghi, coauthor of Jerusalem
 
“The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.” 
—Firoozeh Dumas, author of Funny in Farsi

Table Of Contents

Introduction: A desert paradise  
Overview: Persian cuisine through the ages  
A Guide to Persian Ingredients: a garden of earthly delights  
 
 
starters and snacks  
25 Whole Grilled Fava Beans
27 Fresh Herb Platter Sabzi Khordan 
28 Winter Squash Fritters with Rose Petals
29 New Potatoes with Dill and Lemon 
30 Persian-Style Grilled Corn Balal
33 Turkish Roasted Tomato and Red Pepper Dip
34 Garlicky Eggplant and Tomato Spread Mirza Ghasemi
35 Yogurt with Beets Borani Chogondar
36 Yogurt with Shallots Mast-o Musir
36 “Problem Solver” Nut Mix Ajil-e Moshkel-gosha 
37 Passover Charoset 
 
soups
41 Cold Pistachio Soup with Mint and Leeks Soup-e Pesteh
43 Saffron Corn Soup
47 Persian “Matzoh Balls” with Chickpeas and Chicken Gondi 
48 Pomegranate Soup Ash-e Anar 
50 Oat and Mushroom Soup Soup-e Jo
51 Savory Amaranth and Turkey Porridge Halim-e Shir 
52 Cleansing Spring Nettle Soup 
53 Bean, Herb, and Noodle Soup Ash-e Reshteh 
 
salads
57 Chicken with Potatoes and Olives
59 Tomato and Cucumber Salad Salad Shirazi
60 Shaved Celery Root and Pomegranate Salad
61 Roasted Peach and Corn Salad in Tamarind Vinaigrette
65 Vinegar Carrots with Toasted Sesame Seeds
66 Cucumber and Watermelon Salad 
67 Radish, Rhubarb, and Strawberry Salad
 
vegetable and egg entrées
71 Herb Frittata with Walnuts and Rose Petals Kuku Sabzi
73 Roasted Stuffed Artichokes with Mint Oil 
76 Stuffed Tomatoes with Pistachio Pesto
79 Sweet and Smoky Beet Burgers 
80 Tempeh Kebabs with Minty Cilantro-Lime Sauce
81 Potato Cakes with Tamarind Sauce Kotlet
 
meat and fish entrées 
85 Chile-Saffron Fish Kebabs Kebab-e Mahi
87 Grilled Shrimp with Lime Powder and Parsley–Olive Oil Sauce
88 Lamb Meatballs with Mint and Garlic Kufteh
90 Parvin’s Tamarind Stuffed Fish 
93 Olive Oil–Poached Fish with Fresh Herbs and Lemon
95 Lamb Kebabs in Pomegranate-Walnut Marinade Kebab-e Torsh 
96 Grilled Liver with Cumin, Garlic, and Fresh Basil
99 Whole Roasted Fish with Oranges and Saffron
100 Chicken Kebabs in Yogurt Marinade Joojeh Kebab
103 Turmeric Chicken with Sumac and Lime
 
main dish stews and casserole
107 Eggplant and Tomato Stew with Pomegranate Molasses Bademjan 
109 Pomegranate Walnut Stew Fesenjan
111 Barley Stew with Lamb and Rhubarb
112 Seared Chicken with Peaches Khoresh-e Hulu
115 Green Herb and Kidney Bean Stew Ghormeh Sabzi
117 Persian Gulf–Style Spicy Tamarind Fish Stew Ghaliyeh Mahi
 
rice and grains 
121 Jeweled Brown Basmati Rice and Quinoa Morassa Polo
123 Saffron Rice Chelo
125 Sweet Rice with Carrots and Nuts Shirin Polo
127 Rice with Rose Petals and Barberries Zereshk Polo
134 Rice with Sour Cherries and Almonds Albalu Polo
135 Rice with Favas and Dill Baghali Polo
137 Tomato Rice with Dried Limes Estamboli Polo
139 Persian Shepherd’s Pie Tah Chin
141 Quinoa with French Lentils, Wild Rice, and Golden Raisins
 
sweets
145 Chickpea and Almond Flour Icebox Cookies Nan-e Nokhodchi
147 Rhubarb and Rose Water Sorbet with Rice Noodles Faloodeh
148 Pomegranate Semifreddo with Blood Orange Compote
151 Saffron Frozen Yogurt and Cardamom Pizzelle Sandwiches Bastani
153 Mulberry Yogurt Cake 
155 Date-and-Walnut-Filled Cookies Koloocheh
157 Amaranth Rice Pudding with Rose Water Sholeh Zard
159 No-Bake Persimmon and Goat Cheese Cheesecake
161 Nutty Chocolate Bark with Cardamom and Coffee
 
beverages
165 Salty Mint Yogurt Soda Doogh
167 Date Shake with Toasted Nuts Majoon
168 Sour Cherry Spritzer
169 Cardamom Coffee
170 Naturally Sweet Dried Lime Tea
171 Winter Orchard Tea
173 Watermelon, Mint, and Cider Vinegar Tonic Sekanjabin
 
pickles and preserves
177 Sour Plum Pickle Gojeh Sabz
178 Mixed Vegetable Pickle Torshi
179 Turnip and Beet Pickle
181 Garlic and Sun-Dried Tomato Pickle Torsh-e Sir
182 Fig Mustard
183 Tamarind Date Chutney Torshi-e Khorma
185 Sour Cherry and Rose Preserves Moraba-ye Albalu
 
 
Menus  •186
Resources  •189
Acknowledgments  •191 
About the Author  •192
Index  •193

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