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This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy,…mehr

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Produktbeschreibung
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes-such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles-range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

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Autorenporträt
Louisa Shafia has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens and has been featured in Yoga Journal, New York magazine, Every Day with Rachael Ray, the Washington Post, and Saveur. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs.

Inhaltsangabe
Introduction: A desert paradise
Overview: Persian cuisine through the ages
A Guide to Persian Ingredients: a garden of earthly delights
starters and snacks
25 Whole Grilled Fava Beans
27 Fresh Herb Platter Sabzi Khordan
28 Winter Squash Fritters with Rose Petals
29 New Potatoes with Dill and Lemon
30 Persian-Style Grilled Corn Balal
33 Turkish Roasted Tomato and Red Pepper Dip
34 Garlicky Eggplant and Tomato Spread Mirza Ghasemi
35 Yogurt with Beets Borani Chogondar
36 Yogurt with Shallots Mast-o Musir
36 "Problem Solver" Nut Mix Ajil-e Moshkel-gosha
37 Passover Charoset
soups
41 Cold Pistachio Soup with Mint and Leeks Soup-e Pesteh
43 Saffron Corn Soup
47 Persian "Matzoh Balls" with Chickpeas and Chicken Gondi
48 Pomegranate Soup Ash-e Anar
50 Oat and Mushroom Soup Soup-e Jo
51 Savory Amaranth and Turkey Porridge Halim-e Shir
52 Cleansing Spring Nettle Soup
53 Bean, Herb, and Noodle Soup Ash-e Reshteh
salads
57 Chicken with Potatoes and Olives
59 Tomato and Cucumber Salad Salad Shirazi
60 Shaved Celery Root and Pomegranate Salad
61 Roasted Peach and Corn Salad in Tamarind Vinaigrette
65 Vinegar Carrots with Toasted Sesame Seeds
66 Cucumber and Watermelon Salad
67 Radish, Rhubarb, and Strawberry Salad
vegetable and egg entrées
71 Herb Frittata with Walnuts and Rose Petals Kuku Sabzi
73 Roasted Stuffed Artichokes with Mint Oil
76 Stuffed Tomatoes with Pistachio Pesto
79 Sweet and Smoky Beet Burgers
80 Tempeh Kebabs with Minty Cilantro-Lime Sauce
81 Potato Cakes with Tamarind Sauce Kotlet
meat and fish entrées
85 Chile-Saffron Fish Kebabs Kebab-e Mahi
87 Grilled Shrimp with Lime Powder and Parsley-Olive Oil Sauce
88 Lamb Meatballs with Mint and Garlic Kufteh
90 Parvin's Tamarind Stuffed Fish
93 Olive Oil-Poached Fish with Fresh Herbs and Lemon
95 Lamb Kebabs in Pomegranate-Walnut Marinade Kebab-e Torsh
96 Grilled Liver with Cumin, Garlic, and Fresh Basil
99 Whole Roasted Fish with Oranges and Saffron
100 Chicken Kebabs in Yogurt Marinade Joojeh Kebab
103 Turmeric Chicken with Sumac and Lime
main dish stews and casseroles
107 Eggplant and Tomato Stew with Pomegranate Molasses Bademjan
109 Pomegranate Walnut Stew Fesenjan
111 Barley Stew with Lamb and Rhubarb
112 Seared Chicken with Peaches Khoresh-e Hulu
115 Green Herb and Kidney Bean Stew Ghormeh Sabzi
117 Persian Gulf-Style Spicy Tamarind Fish Stew Ghaliyeh Mahi
rice and grains
121 Jeweled Brown Basmati Rice and Quinoa Morassa Polo
123 Saffron Rice Chelo
125 Sweet Rice with Carrots and Nuts Shirin Polo
127 Rice with Rose Petals and Barberries Zereshk Polo
134 Rice with Sour Cherries and Almonds Albalu Polo
135 Rice with Favas and Dill Baghali Polo
137 Tomato Rice with Dried Limes Estamboli Polo
139 Persian Shepherd's Pie Tah Chin
141 Quinoa with French Lentils, Wild Rice, and Golden Raisins
sweets
145 Chickpea and Almond Flour Icebox Cookies Nan-e Nokhodchi
147 Rhubarb and Rose Water Sorbet with Rice Noodles Faloodeh
148 Pomegranate Semifreddo with Blood Orange Compote
151 Saffron Frozen Yogurt and Cardamom Pizzelle Sandwiches Bastani
153 Mulberry Yogurt Cake
155 Date-and-Walnut-Filled Cookies Koloocheh
157 Amaranth Rice Pudding with Rose Water Sholeh Zard
159 No-Bake Persimmon and Goat Cheese Cheesecake
161 Nutty Chocolate Bark with Cardamom and Coffee
beverages
165 Salty Mint Yogurt Soda Doogh
167 Date Shake with Toasted Nuts Majoon
168 Sour Cherry Spritzer
169 Cardamom Coffee
170 Naturally Sweet Dried Lime Tea
171 Winter Orchard Tea
173 Watermelon, Mint, and Cider Vinegar Tonic Sekanjabin
pickles and preserves
177 Sour Plum Pickle Gojeh Sabz
178 Mixed Vegetable Pickle Torshi
179 Turnip and Beet Pickle
181 Garlic and Sun-Dried Tomato Pickle Torsh-e Sir
182 Fig Mustard
183 Tamarind Date Chutney Torshi-e Khorma
185 Sour Cherry and Rose Preserves Moraba-ye Albalu
Menus •186
Resources •189
Acknowledgments •191
About the Author •192
Index •193