the new york times declares
najmieh is one of “seven immigrant women who changed the way americans eat.”
Das E-Book Joon: Persian Cooking Made Simple wird angeboten von Mage Publishers Inc. und wurde mit folgenden Begriffen kategorisiert:Persian Recipes; Iranian Cooking; Persian Cooking; cooking made simple; polow; iran; yogurt
İçerik tablosu
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
Yazar hakkında
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.
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