A beloved cook returns with bright and nourishing vegetarian recipes, inspired by the bold flavors of the Mediterranean, the Middle East, and Asia.
Sabzi, the Persian word for fresh greens and herbs, lies at the heart of Iranian cuisine. Fresh sabzi is chopped into frittatas or simmered by the pound to make thick, hearty stews or eaten simply, by the handful, with fresh feta cheese, walnuts, and bread. In this comforting and intimate cookbook, acclaimed author Yasmin Khan honors her love of sabzi with vegetarian (and mostly vegan) recipes that adapt the traditional Iranian and Pakistani dishes she grew up eating into plant-based hits. Celebrating, too, her many travels across the Mediterranean and Asia, Khan’s 80 recipes for bountiful breakfasts, mezzes and sides, big salads, soups for every season, main meals, and desserts include Broccoli and Lentil Salad with Curried Tahini and Dates, Persian Celery and Bean Stew (Khoresht-e Karafs), Mung Daal, and Chocolate and Sour Cherry Brownies. With vibrant flavors and gorgeous photography, Sabzi will inspire cooks to embrace the enchanting world of vegetables.
O autorze
Yasmin Khan is a food and travel writer, broadcaster, and human rights campaigner. She is the author of three cookbooks: Ripe Figs, Zaitoun, and The Saffron Tales. She lives in London.
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