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
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.
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
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
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