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From a Persian Kitchen: Fresh Discoveries in Iranian Cooking de Jila Dana-Haeri

From a Persian Kitchen: Fresh Discoveries in Iranian Cooking

Autor Jila Dana-Haeri
en Limba Engleză Hardback – 2 mar 2014
*Unique recipe books - bringing new approaches to often-overlooked classic cuisine to a Western audience *Essential bookshelf addition to those interested in World Cuisine, and fans of New Persian Cooking *Includes recipes for cooks of all levels, from beginners to the keen cook
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Specificații

ISBN-13: 9781780768014
ISBN-10: 178076801X
Pagini: 288
Ilustrații: 100 colour integrated
Dimensiuni: 191 x 248 x 28 mm
Greutate: 1.27 kg
Editura: Bloomsbury Publishing
Colecția I.B.Tauris
Locul publicării:London, United Kingdom

Notă biografică

Jila Dana-Haeri is an expert in Persian cuisine. A medical doctor with a specialty in clinical pharmacology, she has a particular interest in nutrition, which is reflected in her recipes. Jila grew up in Iran where she honed cooking skills in her family kitchen, and now lives in the English countryside where she entertains family and friends with her Persian dishes. She is the co-author of New Persian Cooking (I.B.Tauris, 2011)

Cuprins

Foreword CHAPTER 1: The diversity of Persian tableThe Impact of geography and historyDistinctive Features of Persian CuisineThe Centrality of Herbs in Persian CuisineThe Persian SofrehImportance of WineCHAPTER 2: Aashes Aabgushts and Eshkenehes Basics of cooking Aash - thick soupsBeetroot, spinach and pulses soup - pahtiHerb, pulses and noodle soup - aash-e- reshtehMung bean soup - aash-e- maashYogurt and herb soup - aash-e- mastBasics of cooking Aabgusht - lamb soupOriginal lamb soup -aabgusht-e- sadehWith coriander - aabgusht-e-geshneezWith herbs and pulses - aabgusht-e- bozbaashWith fruits - aabgusht-e- meeveh Basics of cooking Eshkeneh - egg soupsOriginal - eshkeneh -e-sadehWith pomegranate syrupWith walnut and yogurtAlmond Soup ( Hariere e baadaam) CHAPTER 3: KhoreshesBasics of Cooking KhoreshSweet and Sour KhoreshesAubergine and herb khoresht- Khoresh e- Naaz khatoon Apple khoresh- Khoresh - e - seebChicken and yellow prune khoresh - Khoresht e- aloo BokharaChicken and Seville oranges juliennes khoresh Khoresh -e-naranj Mint and Parsley Khoresh- khoresh- e-naana jaffaryPumpkin Khoresh- khoresh -e- kadoo halvaiQuince khoresh- Khoreh e- beh Rhubarb khoresht - Khoresh- e- ReevasSpicy /aromatic KhoreshesChicken and potato curry- khoresh -Khoresh e- - morgh va seeb zamini ba curryRed lentil daal - Daal adas BushehriSpicy coriander khoresh with potato -Khoresh-e- aaloo geshneezSpicy fish khoresh with coconut milk - Khoresh-e- mahi ba naarghilSpicyPrawns Khoresh- khoresh e- meygo CHAPTER 4 :KhoraksBasics of cooking KhorakSweet and sour KhoraksPot roast lamb with lemon and beetroot -Taaskabab-e- limo va choghondarRoast duck with pomegranate and walnut sauce -Khorak -e- morghabiRoast partridge - Kabk -e- tanoori Sour chicken with herbs- Morghe -e - TorshStuffed poussins with herbs and Prunes in pomegranate syrup -Morghe - e- topourSuffed fish with walnuts, dates and mint in pomegranate syrup- Mahi topour Stuffed lamb with sultana, prunes and orange peel- Sardast e-barreh topourSpicy/ aromatic Khoraks Cunky lamb fillet kabab - Kabab-e- kenjehChicken kabab - Jujeh kabab Fried Prawns with fried potato sticks and onion -Dupiazeh meygo)Roasted garlic stuffed fish - Mahi topour ba seer va felfelRoast poussin with spiced cherry tomatoes and pickled onions -Jujehe ba gogeh faranghi va piazSpicy chicken in coconut sauce -Morgh ba sheer -e- naarghilSpicy chicken with potato and chillies - Morghe ba seebzamini va advieh KookooAubergine kookoo - Koookoo-ye-badenjanPotato Kookoo - kookoo-ye seebzaminiSpinach Narghes - narghesi -e- esfenajCHAPTER 5: Rice dishesBasics of Persian RiceSweet and Sour RiceCabbage and raisins rice -Kalam polo ba keshmesh Jewelled rice - Morassa PoloWith chest nuts, sultana, dates and figsWith orange and carrot juliennes, barberries, pistachio and almond sliversWith pistachio ,almond and orange juliennesSaffron carrot rice- Haveej polo)Noodle rice -Reshteh poloAromatic and spicyBeriani - beriani BushehriFish and dill rice - Lakh lakhPotato and herb rice from Shiraz - Shirazi Seebzamini polo Spinach upside down rice Tahcin -e- esfenaj Rice with lamb and spilt peas and spices with side dishes -Gheimeh polo ba adviehTomato dami rice -Dami -e-gojeh faranghi CHAPTER 6: Appetizers and Accompaniments Persian ways of serving and eatingRole of nibbles and accompaniments in Persian cuisineAppetizersCos lettuce heart with vinegar or Sekanjebin ( vinegar syrup) - Kahoo sekanjebinOlives with walnuts in pomegranate syrup - zeiton parvardeh Steamed broad beans in their shells with golpar ( Persian hogweed) -baghala ba golparYogurt , cucumber and mint - Maast va khiarFresh herbs, feta cheese and walnut in flat bread - Naan paneer sabzi va gherdooAccompanimentsGarlic pickle- Seer torshiMixed vegetables pi

Descriere

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.