Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner
The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world’s oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family.
- Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts
- Learn the tricks and techniques that have been perfected over thousands of years
- Enjoy the unique aromas and flavors of the food of Iran—right in your own home
- Learn the history of Persian cooking and access a glossary of Persian culinary terms
- Many recipes are one page, simple to follow, and take less than an hour to make.
Adapted for today’s lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.
Jadual kandungan
Introduction 1
Part 1: Getting Started with Persian Cooking 7
Chapter 1: Exploring Persian Culture through Food 9
Chapter 2: Tools of the Trade 15
Chapter 3: Shopping for Essential Ingredients 23
Part 2: Getting Comfortable in the Kitchen 35
Chapter 4: Common Persian Kitchen Techniques 37
Chapter 5: Using Staple Ingredients in Persian Dishes 63
Chapter 6: Delicately Spicing the Persian Way 71
Chapter 7: Bringing It All Together in a Persian Meal 77
Part 3: Appetizers and First Courses 83
Chapter 8: Healthy Yogurt Vegetable Dishes, Salads, and Sides 85
Chapter 9: Egg-xotic Egg Dishes 99
Chapter 10: Fill ’er Up! Stuffed Vegetables 111
Chapter 11: Warm and Hearty Soups and Porridge 121
Part 4: Main Courses 135
Chapter 12: Rice Is a Very Nice Dish 137
Chapter 13: Practicing Patience for Braises 163
Chapter 14: Sticking It to Kabobs and Roasts 181
Chapter 15: Savoring Meatballs, Patties, and Casseroles 195
Chapter 16: Fixing Fish Entrees 207
Part 5: Side Dishes, Desserts, and Other Delights 217
Chapter 17: Pickles and Preserves 219
Chapter 18: Pastries, Sweets, and Candies 233
Chapter 19: Delicious Desserts 247
Chapter 20: Breads and Street Food 257
Chapter 21: Thirst-Quenching Beverages 269
Part 6: The Part of Tens 277
Chapter 22: Ten (or So) Time-Saving Tips for the Kitchen 279
Chapter 23: Ten Myths about Persian Cooking 283
Chapter 24: Ten Tips on Persian Table Manners. 287
Appendix: Metric Conversion Guide 291
Index 295
Mengenai Pengarang
Najmieh Batmanglij has been hailed as the “guru of Persian cuisine” by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij’s cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.
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