DESCRIPTION
Persian Cooking is a collection of 322 authentic recipes from one of the
world's oldest culinary traditions. Clear and concise instructions make the
dishes turn out exactly as they are supposed to.
Persian cooking is based on vegetables, fruits, grains and meat used in
subtle and varied combinations. The food is neither highly spiced nor hot but
seasoned with herbs. It is very nutritious. Many of the dishes are suitable for
vegetarians and in many others, meat may be easily omitted.
The dishes can be made from ingredients found in almost any store. A guide to
specialty stores is also included.
As has often been observed, rice preparation defines the quality of the
Persian chef. It is covered here in detail.
Half Persian and half English, Nesta Ramazani has lived in both countries,
making her uniquely qualified to offer these recipes. During a one year return
visit to Iran, she picked the brains of both professional chef and housewife.
She also consulted Rosa Montazemi’s Classical Persian language cookbook, Honar-e
Ashpazi. Back in America, she tested and tried out hundreds of the dishes and
rendered the recipes to exact American measurements and timing.
The author observes: "Here is a culinary art so highly developed that the
most lowly vegetable can taste divine, every meal can be a gastronomic treat,
every cook a creative artist."
Mrs. Ramazani also includes a historical and cultural introduction to the
food of Persia. The background of many of the dishes are also explained through
engaging anecdotes.
Included are:
- 322 recipes from all regions of Iran: soups, ashes, stews (khoresht and
khorak), dolmehs, boranis, vegetables, salads, rice dishes (pollos and chelos),
kababs, breads (nan), sweets, desserts, sharbats and pickles (torshis).
- Photographs of prepared dishes.
- A glossary of Persian culinary terms.
- A guide to grocery stores outside of Iran where hard-to-find ingredients
may be obtained.
- A historical and cultural guide to Persian cuisine.
TABLE OF CONTENTS
Foreword
Persia and its Food
Appetizers
Soups (Ab-Goosht, Ash, Soup)
Stuffed Vegetables (Dolmeh)
Persian Souffles (Kookoo)
Yogurt Dishes (Borani)
Vegetables (Sabzijat)
Salads (Salad)
Rice and Rice Dishes (Pollo and Chello)
Stewed Meat and Rice (Khoresht)
Stews, Casseroles, and Other Entrees (Khorak)
Kababs
Game Birds (Kapk and Gharghavol)
Bread (Nan)
Cookies, Pastries, and Confections (Shirini)
Puddings, Gelatin, and Other Desserts (Desser)
Sherbets (Sharbat)
Pickles (Torshi)
Shopper's Guide
Glossary of Persian-English Foods
Index
AUTHOR
Nesta Ramazani, something of a Scheherazade of the kitchen herself, has
cooked many more than 1001 Persian meals for her Persian husband, family and
friends. Half English and half Persian, she has lived in both countries, making
her uniquely qualified to offer these recipes. During a one-year return visit to
her homeland, she not only feasted and tasted, but pried many a secret from
Persian cooks and housewives. Back in America, she tested and tried out hundreds
of dishes with friends and finally rendered the recipes to exact American
measurements and timing.
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