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I have had this book for only a couple of weeks and have already made so many dishes. This is my new favorite Cookbook. I had a small dinner party for vegetarians (and one vegan) and made the Persian rice salad and Burnt Eggplant dip. Both delicious. Can't wait to make the Persian Love Cake and the Date Bars. Love the flavors and recipes are easy to follow and made me feel confident even when using exotic ingredients like Saffron, Golpar, Rose Water. I am going to give this cookbook as a gift to friends for Christmas.
I am entranced with this cookbook, and have already made at least sixteen of the recipes. I took the time to find (or order from Amazon) some of the less common ingredients, such as dried limes and barberries. Everything his come out wonderfully. I had a small dinner party one night and just winged it using Khan's menu suggestions, and everything came out great even though I'd never made any of it before. Iranian food, particularly the liberal and extensive use of fresh herbs, is so elegant and flavorful, it's become my new favorite cuisine.
A wonderful book, love to read of Yasmin's travels and the people she met along the way. I got over my fear of working with yeast and made Naan bread, I surprised even myself at how well it turned out, mine look a little golden, as I dabbed with butter when they were done.The almond/date tahini balls are a dream and so good for you.....I would very much recommend this book.
I have studied art and the art of cooking almost my whole life. I have collected and used cookbooks from nearly every culture and country, as well as corresponding ingredients and spices. But I lacked a good Iranian cookbook, and wondered what I would find in this one.
Well, I am not only impressed, can hardly wait to get into the kitchen to try some of the recipes I've bookmarked. It will be fun to use some spices and ingredients have been waiting their turn.
But what really recommends this book are the gorgeous photos and the well-written prose. There is a certain warmth to the details giving context to each Ingredient and recipe. I felt sun shining on the kitchen, and was amazed by the colors and combinations of foods.
This is a cookbook that is organized, well edited, and has all the necessary parts, such as a glossary, sections for categories, and references. I'll be reading this In place of my typical novel, for quite a treat.
This a great cookbook on Persian cooking that has straight forward recipes and a story behind them of their origins. The ingredients are simply explained and the book would make a lovely introduction to the food culture for an adventurous cook and a really nice shower gift for someone starting out!
Beautiful cookbook and interesting glimpse into the Iranian culture. The onion and fenugreek soup has already become a regular meal at my home, and I have tried many more of the recipes with success. I look forward to trying more of the recipes. Definitely would recommend.
I read about the story behind the cookbook and was interested in that as much as the recipes themselves - the family history, and the stories of where the recipes come from, as well as the country itself. All of that is really fun to read about, and is nicely weaved into the recipes.
But it's not just the stories. The food is so, so good. I'm not a good cook, and I've never cooked Persian food at home, but there's so much in this book that is simple to do (while looking v v impressive to the dinner guests.) The red cabbage and date salad is better than any coleslaw I've ever bought, Chicken with walnuts is the easiest complicated thing I've ever tried, and the easy naan is even easier than the name suggests.
Also, super important in our house given we're 50% vegetarian, not only are there lots of veggie dishes, but the meat recipes often have a postscript outlining a vegetarian alternative.
This is a great cookbook, especially if you're interested in what food means for a country and the people who live there.
A really wonderful book. I found the recipes to be written well and the anecdotes that went along with each one made me feel like I was sitting down and sharing a meal with the author. There are a few special ingredients that I did not have, but I now have a kitchen full of cardamom, rose water, orange blossom water and other beautiful things I never even knew about. If you like to travel the world from your kitchen as I do, you need this book in your collection.