Joon Persian Cooking Made Simple

Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 9781933823720
Size: 11.49 MB
Format: PDF
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Master chef Najmieh Batmanglij distills one of the worlds oldest and most influential cuisines to capture its unique flavours in recipes adapted to suit our busy lives. Najmiehs fans have been making meals from her Food of Life for over 30 years. For "Joon" she has simplified 75 of her favourite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book -- each accompanied by a photograph of the finished dish -- come straight from Najmiehs kitchen and include not only the classics of Persian cooking, but also some soon-to-be favourites, such as quinoa or kale cooked Persian-style. You will discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty "kukus" -- frittata-style omelettes filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kebabs served on flat breads with tangy sauces; every kind of rice -- including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.

Food Of Life

Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: 9780934211277
Size: 73.64 MB
Format: PDF, Docs
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A Taste Of Persia

Author: Najmieh Batmanglij
Publisher: I.B.Tauris
ISBN: 9781845114374
Size: 37.36 MB
Format: PDF, Docs
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This book is an introduction to the world¿s other ancient cuisine. Persia's cookery, like China¿s, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world¿s most sophisticated and ancient cuisines, chosen and adapted for today¿s lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this remarkable cuisine.

The Saffron Tales

Author: Yasmin Khan
Publisher: Bloomsbury Publishing
ISBN: 1408868741
Size: 32.23 MB
Format: PDF, ePub
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'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories � a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

Silk Road Cooking

Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: 9781933823409
Size: 19.24 MB
Format: PDF, ePub, Mobi
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Vegetarian dishes that have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west.

New Persian Cooking

Author: Jila Dana-Haeri
Publisher: I.B.Tauris
ISBN: 1848855869
Size: 67.75 MB
Format: PDF, ePub, Mobi
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Collects traditional Persian recipes that have been adapted to fit modern health standards, and includes step-by-step instructions and color photographs.

Persian Cooking For A Healthy Kitchen

Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: 9781933823263
Size: 15.32 MB
Format: PDF, ePub, Mobi
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Provides recipes for traditional Persian dishes with low-fat substitutions for such ingredients as butter.

Pomegranates And Roses

Author: Ariana Bundy
Publisher:
ISBN: 9780857206916
Size: 17.11 MB
Format: PDF, ePub, Mobi
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Part memoir, part travelogue, this evocative collection of Persian recipes is a celebration of a vibrant culture and its cuisine.

The New Persian Kitchen

Author: Louisa Shafia
Publisher: Random House Digital, Inc.
ISBN: 1607743574
Size: 76.12 MB
Format: PDF, ePub, Mobi
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A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.

New Food Of Life

Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN:
Size: 38.57 MB
Format: PDF, Docs
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This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet -- colourful, yet healthy, simple yet exotic. Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest -- yet least known -- culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.