Full Description
The subtleties of Persian cuisine and their exciting mix of flavours are totally distinct from other styles of cooking and make it one of the great cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern desire for healthy eating and a balanced diet. This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes that are accessible to the non-professional cook and are based on ingredients that are readily available in the West. As a medical doctor aware of today's health concerns, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Using ingredients that are readily available to create dishes that are both healthy and nutritious, the authors demonstrate that Persian food can be made easily anywhere in the world. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book will be essential for anyone interested in sampling Persian cuisine and expanding their cultural horizons.
Contents
Preface
Introduction
CHAPTER 1: Persian essentials
1. Aubergine
2. Barberry (Zereshk)
3. Cucumbers, Middle Eastern variety
4. Fenugreek
5. Golpar
6. Herbs
7. Lemon and Lime Juices
8. Limes, dried
9. Oils
10. Pistachio nuts
11. Pomegranate
12. Pulses
13. Rice
14. Rosewater and rose petals
15. Saffron
16. Spices
17. Sumac
18. Tamarind
19. Tomato puree
20. Turmeric
21. Walnuts
22. Yogurt
CHAPTER 2: Aashes and other Soups
1. Introduction to Aashes and other Soups
2. Abgusht
3. Aash-e-anar (Herb and pomegranate soup)
4. Aash-e Jo (Barley and herb soup)
5. Aash-e- maast (Dill, mint and yogurt soup)
6. Aash-e sholleh ghalamkar (Mixed pulses and herb soup)
7. Aabdoogh khiar (Chilled cucumber soup with yogurt and herbs)
8. Eshkeneh (Fenugreek soup)
9. Soup-e jujeh (Chicken and coriander soup)
10. Soup-e makhloot (Winter vegetable soup)
CHAPTER 3: Khoresht
1. Introduction to Khoresht
2. Khoresht-e aloo esfenaj (Sweet and sour khoresh with spinach and prunes)
3. Khoresht-e badenjan (Aubergine and lamb khoresht)
4. Khoresht-e bamiyeh (Okra and lamb khoresht )
5. Khoresht-e fesenjan (Chicken khoresht with walnuts and pomegranates)
6. Khoresht-e gharch (Chicken khoresht with saffron and mushrooms )
7. Ghalyeh mahi (Khoresht of fish with coriander)
8. Khoresht-e Gheimeh (Lamb khoresht with split peas and fried potatoes)
9. Khoresht-e ghormeh sabzi (Lamb khoresht with red kidney beans and herbs)
10. Khoresht-e karafs (Lamb khoresht with celery and herbs)
11. Khoresht-e Seebzamini (Lamb and potato khoresht with tamarind juice)
CHAPTER 4: Koofteh, Kababs and Khoraks
1. Introduction to Koofteh, Kababs and Khoraks
2. Barreh zaafrani (Saffron Yogurt Lamb)
3. Khorak-e mahicheh (Lamb shanks in tomato sauce)
4. Chelo Kabab barg (Fillet kebab with rice)
5. Koofteh Aloo (Meatballs stuffed with prunes in concentrated pomegranate juice)
6. Koofteh Ghelgheli (Miniature meatballs)
7. Koofteh shebet baghala (Dill and broad bean meatballs)
8. Koofteh tarkhoon (Tarragon meat balls)
9. Kotlet sibzamini (Potato and beef patties)
10. Kotlet (Beef patties)
11. Joojeh Kabab (Chicken Kebab)
12. Joojeh tanoori (Roast Poussin)
13. Joojeh zafarani (Saffron lemon chicken)
14. Morghe shekam por (Roast chicken stuffed with apricot, prune and orange peel)
15. Mahi Shekampor (Grilled trout with spicy coriander stuffing)
16. Fillet mahi ba gashneez (Cod fillet with coriander)
17. Dolmeh (Stuffed vegetables)
18. Kookoo ( Herb omelette)
CHAPTER 5: Rice dishes
1. Introduction to Persian Rice
2. Chelo (Plain White Rice)
3. Polo (flavoured rice)
4. Adas Polo (Green Lentil, raisins and date rice)
5. Albaloo polo (Sour cherry rice)
6. Baghala Polo (Broad beans and dill rice)
7. Dampokhtak (Sticky broad beans and dill rice)
8. Kaboli polo (Lamb, split peas and raisins rice)
9. Kalam Polo Shirazi (Cabbage and herb rice)
10. Lubia polo (green beans and lamb rice)
11. Maygoo Polo (Prawns and raisins rice)
12. Morassa' polo (Saffron jewelled rice)
13. Sabzi Polo (Herb Rice)
14. Tahchin Ghalebi (Saffron, yogurt and chicken 'upside down' rice)
15. Zereshk Polo (Saffron barberry rice)
16. Zireh Polo (Cumin saffron rice)
CHAPTER 6: Salads and Side Dishes
1. Introduction to Salads and Side Dishes
SALADS:
2. Salad-e anar (Pomegranate cucumber and red onion salad)
3. Salad-e felfel tanoori (Roast pepper salad)
4. Salad-e Ja'fari (Chopped parsley and tomato salad)
5. Salad-e haveej ba zireh (Grated carrot and cumin salad)
6. Salad-e kasni va porteghal (Endive and orange Salad)
7. Salad-e porteghal va ja'fari (Orange, parsley and chilli salad)
8. Salad-e Makhloot ( Warm Mixed vegetable salad)
9. Salad-e Shirazi (Cucumber, tomato and onion salad)
10. Salad-e Olivier (Russian Salad)
YOGURT DISHES:
11. Borani-e Esfenaj (yogurt with cooked spinach)
12. Mast va karafs (Celery and yogurt)
13. Maast Va Khiar (Cucumber and yogurt)
14. Mast va laboo (Beetroot and yog
