The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

Product Information

Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds.

Mostly when the food is cooked over a pot, wood or charcoal is used to light the fire as that brings additional flavor to the food as well.The book presents practical information on Iranian cooking history, recipes, as well as the dishes Iranians use to serve food. Typical Iranian cuisine includes a wide variety of dishes, including several forms of kebab, stew, soup, and pilaf dishes, as well as various salads, desserts, pastries, and drinks. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis.

The most exquisite part of this cookbook lies in its pot cooking procedure that entraps all the flavors inside the cooking vessel and cooks the food over very low heat.The basic traditional Iranian breakfast consists of a variety of flat breads, butter cubes, white cheese, whipped heavy cream ( sarshir; often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads. The very special quality about this cookbook is that one can make the recipes straightaway as they are not really tough to make at all.