From a Persian kitchen : fresh discoveries in Iranian cooking
(Book)

Includes bibliographical references and index.

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,the author 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 complementary mix of flavors, the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek, create an array of recipes that for cooks of all levels. This illustrated cookbook offers a selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume is for all those interested in expanding their cultural and culinary horizons.