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Persian Cooking: A Table of Exotic Delights

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 this delicious book is sure to make you a Persian cook. Mrs. Ramazani's introduction is an education in itself. It gives you a better understanding of the use of herbs and foods used in various regions of Iran. You will also learn a little Persian along the way.
Persian Heritage Magazine

Nesta Ramazani has effectively demonstrated the great diversity and sophistication of Iranian cuisine. … Persian Cooking is the most comprehensive and entertaining book on Iranian culinary art yet available. It will surely be greeted enthusiastically by gourmets and Persian food devotees as well as vegetarians and natural food proponents.
Middle East Journal


For more than forty years, Persian Cooking: A Table of Exotic Delights has been the classic cookbook for the cuisine of Iran in the American kitchen. This updated and expanded edition takes into account present tastes, the availability of ingredients and modern cooking tools and methods.

Persian cooking is one of the oldest culinary traditions known to man. Its aromatic dishes are based on vegetables, fruits, rice and meat used in subtle and varied combinations, delicately seasoned with fragrant herbs and spices. Many of these healthy, nutritious and nourishing dishes are suitable for vegetarian palates.

This comprehensive collection of over 350 authentic recipes covers all facets of Persian food, including appetizers, soups, dolmehs, kookoos, salads, rice, stews, kababs, bread, cookies, pastries, puddings, sherbets and pickles. Tested methods and clearly explained techniques ensure the dishes turn out as they should. A chapter on the history of Persian food and a glossary of Persian culinary terms complete the book, making it the essential reference book on Persian cooking.

Of both Persian and English heritage, Nesta Ramazani has lived in both Iran and the West, making her uniquely qualified to offer these recipes. During a yearlong visit to Iran, she consulted the classic Persian language cookbooks and pried culinary secrets from both professional chef and housewife. Back in the United States, she tested and tried the hundreds of dishes and rendered the recipes to exact Western measurements and timing. 

In addition to being a talented chef, Mrs. Ramazani is also a gifted writer. She manages to capture and convey the subtleties of the cuisine through clear descriptions and engaging anecdotes.

Persian Cooking was included in “Best Christmas Book Choices” by the Washington Post and Nesta Ramazani has been honored by the Encyclopedia Iranica for “Her Efforts to Introduce Persian Culinary Art to the Non-Iranian Public." 


Nesta Ramazani

Nesta Ramazani is the doyenne of Persian cuisine in America. In addition to Persian Cooking, she is also the author of The Dance of the Rose and the Nightingale, which relates her experience as a founding member of the Iranian National Ballet Company. She holds an M.A. in English Literature from the University of Virginia and has written widely on various subjects relating to Iran and the Middle East in various scholarly and mainstream journals.

She and her husband live in Charlottesville, Viriginia where she writes, teaches ballet and occasionally lectures. She has four grown children and six grandchildren.


  • Foreword
  • Persia and Its Food
  • Appetizers
  • Soups
  • Meat-Based Thick Soups
  • Vegetarian Soups
  • Soup
  • Stuffed Vegetables
  • Persian Soufflés
  • Yogurt Dishes
  • Vegetables
  • Salads
  • New Salads
  • Rice and Rice Dishes
  • Braised or Stewed Meat or Fowl to Accompany Rice
  • Stews, Casseroles, and Other Entrees
  • Kababs
  • Breads
  • Cookies, Pastries, and Confections
  • Puddings, Gelatin, and Other Desserts
  • Sherbets
  • Pickles
  • Shopper's Guide
  • Persian Culinary Glossary
  • Index of Recipes



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