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    Tracey T.: IMG Best Cookbooks of 2014



    As the cookbook buyer for Powell's Books, I am the lucky one who gets to choose every new cookbook that comes into our stores. This means I have a... Continue »

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2 Burnside Cooking and Food- Middle Eastern
25 Local Warehouse Cooking and Food- Asian
25 Remote Warehouse Cooking and Food- Middle Eastern

The New Persian Kitchen

by

The New Persian Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Person dishes and modern reinterpretations using Middle Eastern ingredients.

Louisa Shafia, author of the award-winning Lucid Food, explores her heritage while bringing a healthy and vibrant perspective to Persian recipes that might otherwise rely too heavily on white sugar and heavy oils for flavor. This colorful cookbook demystifies unfamiliar ingredients like rosewater, dried limes, and sumac; provides a comprehensive resources section; and offers helpful substitutions. The recipes–such as Jeweled Rice, Pomegranate Soup, and Saffron Ice Cream–range from starters to sweets and employ simple techniques and preparations, making this exotic, beautiful, and ancient cuisine accessible to the home cook.

Review:

"Shafia follows up Lucid Food with a culinary exploration of her Persian roots. Trying to blend 'the foreign and the familiar,' Shafia illuminates the 'global treasure' that is Persian food, while using primarily 'fresh, unprocessed foods and healthful, inventive cooking.' Employing classical Persian ingredients such as saffron and tamarind, Shafia gives readers a solid basis in the art of cooking classical Persian dishes. From the very simple (tomato and cucumber salad) to the complex (saffron frozen yogurt and cardamom pizzelle sandwiches), she offers a large and complex flavor palate. The book includes the names of recipes and ingredients in Farsi, as well as little snippets tying the food to Persian holidays and traditions. Being of a 'mixed home' (with an Iranian father and an Ashkenazi-Jewish American mother), Shafia also is concerned with accommodating those who observe dietary restrictions for reasons of religion or health (such as Kosher and vegan/vegetarian). With an appendix full of different menus built on the recipes provided in the book, this introduction to Persian cooking is sure to please its users, with multiple meals full of highlights of color and taste." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

LOUISA SHAFIA has been featured in Yoga Journal, New Yorkmagazine, Whole Living, Every Day with Rachael Ray, the Washington Post, and Saveur. She is also the face of eco-friendly food on eHow.com, where she appears in numerous cooking videos. Louisa's Persian cooking has been featured on the Cooking Channel's Taste in Translation series, as well as Weightwatchers.com.            

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

Product Details

ISBN:
9781607743576
Author:
Shafia, Louisa
Publisher:
Ten Speed Press
Subject:
Cooking and Food-Natural Healing
Subject:
Middle Eastern
Subject:
Cooking and Food-Asian
Subject:
cookbook;iran
Publication Date:
20130431
Binding:
HARDCOVER
Language:
English
Illustrations:
30 FULL-COLOR PHOTOS
Pages:
208
Dimensions:
9.27 x 7.66 x 0.95 in 1.66 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Middle Eastern
Featured Titles » General

The New Persian Kitchen New Hardcover
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$24.99 In Stock
Product details 208 pages Ten Speed Press - English 9781607743576 Reviews:
"Publishers Weekly Review" by , "Shafia follows up Lucid Food with a culinary exploration of her Persian roots. Trying to blend 'the foreign and the familiar,' Shafia illuminates the 'global treasure' that is Persian food, while using primarily 'fresh, unprocessed foods and healthful, inventive cooking.' Employing classical Persian ingredients such as saffron and tamarind, Shafia gives readers a solid basis in the art of cooking classical Persian dishes. From the very simple (tomato and cucumber salad) to the complex (saffron frozen yogurt and cardamom pizzelle sandwiches), she offers a large and complex flavor palate. The book includes the names of recipes and ingredients in Farsi, as well as little snippets tying the food to Persian holidays and traditions. Being of a 'mixed home' (with an Iranian father and an Ashkenazi-Jewish American mother), Shafia also is concerned with accommodating those who observe dietary restrictions for reasons of religion or health (such as Kosher and vegan/vegetarian). With an appendix full of different menus built on the recipes provided in the book, this introduction to Persian cooking is sure to please its users, with multiple meals full of highlights of color and taste." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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