Najmieh Batmanglij 
Joon: Persian Cooking Made Simple [EPUB ebook] 

introduction 9

the essential persian pantry 11

preparing to cook 39

small dishes to mix + match 41

yogurt + cucumber salad 42

yogurt + spinach borani 45

fava bean salad 46

yogurt + persian shallot dip 49

eggplant, mint + walnut spread 50

eggplant + pomegranate spread 50

roasted cauliflower + cumin 52

roasted sweet peppers + garlic 52

chickpea, sesame + kale spread 54

butternut squash + kashk spread 57

beet + walnut spread 57

cheese, walnut + herb spread 58

butternut + lentil porridge 61

lentil salad 62

cucumber + pomegranate salad 65

tomato, cucumber, + mint salad 66

chickpea, cilantro + cumin salad 69

bulgur salad / tabbouleh 70

curly kale + persimmon salad 73

sesame, nigella + cabbage slaw 75

carrot + sesame salad 77

grilled corn on the cob + sumac sauce 79

olivier chicken salad 80

eggplant + zucchini yatimcheh / ratatouille 83

soup 85

noodle + chickpea soup 86

pomegranate soup 89

barley + leek soup 90

ginger + turmeric chicken soup 92

eggs + kukus 95

eggs 96

tomato, cumin + sweet pepper omelet 99

eggplant + egg spread 100

summer squash kuku 102

fresh herb kuku 104

cauliflower kuku 106

meatballs, pasta + pizza 109

fava bean + dill meatballs 111

pistachio + pomegranate meatballs 112

chickpea meatballs / gondi 115

sweet + sour chickpea patties 117

sweet + savory turnovers 118

saffron, tomato, + persian basil pasta 120

walnut + pomegranate pizza 123

fish 125

fish with verjuice + pomegranate 126

fresh herb + barberry baked fish 129

sumac grilled fish 130

grilled salmon, apple cider vinegar + zatar 130

seared fish in tamarind + fenugreek sauce 132

roasts + kababs 135

pomegranate-infused leg of lamb 136

saffron lamb rib kababs 139

lime + turmeric roast chicken 141

chicken kabab 143

oven fried chicken 144

ground chicken kababs 147

ground lamb kababs 148

caspian sweet + sour kababs 150

polow + khoresh 153

stove-top plain rice (kateh) 157

rice-cooker plain rice 158

saffron steamed rice (chelow) 161

saffron quinoa 163

yogurt khoresh 164

eggplant khoresh 167

apple + cherry khoresh 169

fresh herb khoresh 170

celery + mushroom khoresh 172

potato + split pea khoresh 175

caspian fava + egg khoresh 176

pomegranate + walnut khoresh 178

fava + dill polow 180

caramelized barberry + carrot polow 183

lentil + date polow 185

green bean + tomato polow 186

sour cherry polow 189

bulgur dami with mung beans + dill 190

desserts + teas 193

fruit + nut cupcakes 194

cardamom rice cookies 197

pistachio cookies 199

roasted peaches 199

chickpea cookies 200

baklava cake 203

sesame brittle 204

pomegranate granita 207

vinegar + mint sharbat 208

najmieh’s tea 211

infusions 213

pickle

quick + easy persian cucumber pickle 214

tools for a persian kitchen 215

index 219

Najmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as “the guru of Persian cuisine” by The Washington Post. Her Food of Life was called “the definitive book on Iranian cooking” by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. Najmieh’s most recent book,  Cooking in Iran: Regional Recipes and Kitchen Secrets, was selected as one of the best cookbooks of Fall 2018 by The New York Times. Najmieh is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian cooking, and consults with restaurants around the world.