"A collection of Iranian recipes by the author of the Persian food blog, The Persian Fusion"--

"More than 100 all-new fuss-free recipes for family and friends from the bestselling author of Persiana."--Back cover.

""Donia Bijan discovers a way back to home and what it means to belong. A memoir both universal and intimate, anchored in history and lifted by the mysterious elements that only occur in a warm and inviting kitchen." --Marsha Mehran, author Pomegranate Soup For Donia Bijan's family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic Revolution in Iran threatened their safety, they fled...

To the exotic Aminpour sisters, Ireland looks like a much-needed safe haven. It has been seven years since Marjan Aminpour fled Iran with her younger sisters, Bahar and Layla, and she hopes that in Ballinacroagh they might finally find a home. The sisters set about creating a Persian oasis and soon sensuous wafts of cardamom, cinnamon, and saffron float through the streets-an exotic aroma that announces the opening of the Babylon Cafe. And it is...

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...

"Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution--with two suitcases, both filled with Iranian pantry staples--it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened...

"A collection of recipes reflecting a life affected by immigration, community, adaptation, and experimentation--and sublime, old-world, creamy yogurt. As founder of much-loved The White Moustache Yogurt company, Homa Dashtaki employs the same traditionally Iranian methods of making yogurt that her family has for generations in her kitchen today. Her passion culminates in inspiring the use of a new ingredient: whey, the liquid gold extracted from straining...