Synopses & Reviews
The food of Iran is a riot of tastes and aromas, 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 presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavors - 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 accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as Apple Khoresh, Beetroot Pahti and Biryani, this will be essential for all interested in expanding their cultural and culinary horizons.
A celebration of Persian cuisine, featuring over 100 recipes for cooks of all levels
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 honed cooking skills in her family kitchen, and now lives in the English countryside where she entertains family and friends with her Persian dishes. She is the co-author of New Persian Cooking.