The food of Iran is a riot of tastes and aroma, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri here presents a unique guide to quintessential Persian cooking. The varieties of beautiful jewelled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavours of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavours - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. It will be essential for all interested in expanding their cultural and culinary horizons.This is one of the few ice creams that cannot be made successfully without a machine since the churning of the machine ... Ifyou prefer to keep the mixture for later, chill in the fridge, but blend again immediately before adding to the ice- cream maker. ... I was finally able to create an ice cream to rival those in my memory.
|Title||:||From a Persian Kitchen|
|Author||:||Jila Dana-Haeri , Shahrzad Ghorashian|
|Publisher||:||I.B.Tauris - 2014-03-30|