The New Persian Kitchen
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This zippy, friendly little book carefully reinvents traditional Persian food by simplifying preparation and placing an emphasis on vegetables. Shafia’s flavor notes are still the familiar ones (dried limes, tamarind, sumac), and while meats, fish, and poultry do play a role, it’s often as flavorings rather than as the centerpiece of the meal. Have a look at sweet and smoky beet burgers; barley stew with lamb and rhubarb; green herb and kidney bean stew.
Hardcover. Color photographs throughout.