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Persiana: Recipes from the Middle East & beyond, by Sabrina Ghayour
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A FABULOUS COLLECTION OF RECIPES FROM ONE OF THE STRONGEST VOICES IN MIDDLE EASTERN FOOD TODAYA celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Product details
Hardcover: 240 pages
Publisher: Interlink Pub Group (October 20, 2014)
Language: English
ISBN-10: 1566569958
ISBN-13: 978-1566569958
Product Dimensions:
7.8 x 1.2 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
69 customer reviews
Amazon Best Sellers Rank:
#46,881 in Books (See Top 100 in Books)
One of my favorite cookbooks of all time.Absolutely delicious. Good explanations.For unfamiliar cooks, most ingredients you might have difficulty finding in your usual grocery store can be ordered on Amazon, which makes Persian food really accessible. Some of the flavors and ideas might be shocking, but for the adventurous lover of fabulous food, this is a great place to start.Dishes I've made from this cookbook include:Saffron chicken with fennel and barberry (phenomenal. one of my favorite chicken recipes ever)Walnut and pomegranate chicken (truly unique. and quite tasty)Lamb with tomato and black garlic (good. turns out I'm not a huge fan of lamb)Lamb and apricot stew (didn't love it - recipe not at fault, I just learned that these aren't flavors I'm into)Fish with tamarind cilantro sauce (amazing. truly delicious.)Bejewlled rice (fantastic. hard not to binge on)Bulgur salad (good)Lemony quinoa salad (good)
I fell in love with Iranian food back in my college days--pre-revolution--when my Persian friends cooked their mothers' home recipes for me. I found it fresh, flavorful, beautiful on the plate, and full of surprises. Fast forward many years and I have accumulated a shelf full of Middle Eastern/Mediterranean cookbooks, many of them exclusively Persian. I love this cuisine so much, complex yet simple, refined yet rustic--consider it one of the greats, right up there with Mexican/French/Italian--that I find a new Persian cookbook hard to resist. It is an irresistible collection.For all you picture hounds, there is a full-page color picture of the completed dish for every recipe. That's right. Every...single...one. (I keep Kindle for PC installed on both my laptop and desktop computers for just such books as this. The pictures look good on my Kindle Fire (the 7" one), but they look spectacular on a large HD monitor. Every little detail... You foodies know what of I speak. Sigh!)Ingredients are given in both metric and American tsp/tblsp/ounces etc. (I read somewhere recently that the U.S. is one of three countries left hanging on to non-metric measurements. Surely we will eventually bow to the majority, but I hope it's after I'm no longer cooking. In the meantime all my new kitchen measuring cups and spoons have both standards clearly imprinted, so I don't miss out, or get confused. Just a suggestion...) The whole cookbook has been edited with the view to international distribution. But, the one thing, the only thing, I've found which wasn't "translated" for Americans is the oven temperature, which is given in Centigrade and "gas mark". But the internet is full of converters, so no biggie.Chapters are as follows:Mezze (appetizers,etc.)--19 recipesBreads and Grains--9 recipesSoups, Stews, and Tagines--12 recipesRoasts and Grills--22 recipesSalads and Vegetables--26 recipesDesserts and Sweet Treats--12 recipesA grand total of 100 and I'm determined to cook my way through all of them.There are a number of recipes for lamb, but beef can be easily substituted, a lesson learned from an old American friend married to an Iranian who always said she was a better cook than his mother (high praise indeed). I live in a small town, surrounded by small towns, where a variety of lambs cuts are expensive and not readily available. I don't know if the author would approve; I just know it can be done. (If you're interested, the book which made my friend into a "better than my mother's" Persian cook is "Persian Cooking" by Nesta Ramazani and is still in print and available on Amazon. It's fabulous beyond words and thorough, but be warned, there are no pictures.)Any unfamiliar spices (sumac, for example) are easily obtainable online from vendors like Penzey's (the best, IMHO). Persians are very fond of fresh herbs in quantity, nothing unusual, but if you fall in love with this cuisine, you might want to grow some of your own, quite easily done in pots on a window sill in a pinch.Just a few words about rice cooked Persian style: It is heavenly. Fluffy, tender, toothsome, aromatic, every grain separate from its neighbor. Fixed plain or fancy, it is hands-down the best prepared rice I've ever eaten. And it reheats beautifully for leftovers. You will never fix rice any other way.This isn't a collection full of ingredients that you've never heard of or wouldn't recognize on the grocery shelf. The recipes are clearly written, easy to follow. Techniques are simple and successful results should be well within the reach of the average home cook. This would be a fine introduction to one of the world's great cuisines. Highest recommendation!
Very poor representation of Persian, Turkish and other middle eastern recipes traditional or modern. Many experimental attempts with no experience. Recommend looking at this book at your local bookstore before purchasing to be sure it meets your expectation.
I am a big fan of the Ottolenghi cookbooks - Jerusalem, in particular - and over the last few years, I've come to love the flavor profiles of food from the Middle East and Central Asia. However, as much as I love the recipes in Jerusalem, they are definitely 'weekend' recipes - I have yet to make anything that took less than 45 minutes, and I often feel as if I need a sous chef. The great thing about Persiana is that you have a similar intensity of flavor and liberal use of spices, herbs, and vegetables, but the recipes are a lot more user-friendly.I especially recommend this cookbook for "mixed" (i.e. vegetarians and meat-eaters) households, as there is enough in here to keep everybody happy. Although, TBH, I think there are just about enough hearty non-meat dishes in here to justify the purchase even for strictly vegetarian households.
My wife and I have an extensive cookbook collection. One cuisine that has been ill covered in the past has been Persian (Middle eastern) faire. Sabrina does an excellent job of presenting some excellent recipes that turn out delicious. Excellent pictures are abundant. A top notch addition to any cooking library.
I really love this book as the recipes are so diversified and easy to follow. I look through it each time I want to prepare something unique and delicious. And I have all the ingredients already in my pantry. Great book to give as a gift to someone who appreciates fine cuisine. I can definitely say it is one of my favorites and the photos are great alongside the recipes.
I seldomly write an amazon review but this time i HAD too,forget the excellent quality of paper and beautiful pictures in the end you want to make a meal out of ur cookbook and not use it as a coffee table book right? the recipes are amazing if you love mediterenean/persian/arabic meals you will LOVE this,every recipe was easy to follow and more importanty every recipe HAD A PICTURE! The ingrediants are available in most supermarkets , a MUST add to ur cookbooks
Lovely book filled with detailed, delicious authentic Persian recipes. As a burgeoning cook I especially appreciate the extra mile she went to include little tidbits of cooking tips and other pearls of wisdom on the prep process which have served me well when preparing these recipes. I have received many compliments on the meals prepared off these recipes and I take that as a testimate to it's worth, after all it is a cookbook! Well done ðŸ‘ðŸ¼
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