Persian Cooking: A Table of Exotic Delights, Revised and Updated

For more than forty years, Persian Cooking: A Table of Exotic Delights has been the classic cookbook for the cuisine of Iran in the American kitchen. This updated and expanded edition takes into account present tastes, the availability of ingredients and modern cooking tools and methods.
Persian cooking is one of the oldest culinary traditions known to man. Its aromatic dishes are based on vegetables, fruits, grains and meat used in subtle and varied combinations, delicately seasoned with fragrant herbs and spices. Many of these healthy, nutritious and nourishing dishes are suitable for vegetarian palates.
This comprehensive collection of over 350 authentic recipes covers all facets of Persian food, including appetizers, soups, dolmehs, kookoos, salads, rice, stews, kababs, bread, cookies, pastries, puddings, sherbets and pickles. Tested methods and clearly explained techniques ensure the dishes turn out as they should. A chapter on the history of Persian food and a glossary of Persian culinary terms complete the book, making it the essential reference book on Persian cooking.
Of both Persian and English heritage, Nesta Ramazani has lived in both Iran and the West, making her uniquely qualified to offer these recipes. During a yearlong visit to Iran, she consulted the classic Persian language cookbooks and pried culinary secrets from both professional chef and housewife. Back in the United States, she tested and tried out hundreds of the dishes and rendered the recipes to exact Western measurements and timing.
In addition to being a talented chef, Mrs. Ramazani is also a gifted writer. She manages to capture and convey the subtleties of the cuisine through clear descriptions and engaging anecdotes.
She has been honored by the Encyclop dia Iranica for Her Efforts to Introduce Persian Culinary Art to the Non-Iranian Public. Persian Cooking has been included in Best Christmas Book Choices by the Washington Post and top choices in cookbooks for the holidays by the Chicago Tribune.



CONTENTS

Foreword

Persia and Its Food

Appetizers

Soups

Meat-Based Thick Soups

Vegetarian Soups

Soup

Stuffed Vegetables

Persian Souffl s

Yogurt Dishes

Vegetables

Salads

New Salads

Rice and Rice Dishes

Braised or Stewed Meat or Fowl to Accompany Rice

Stews, Casseroles, and Other Entrees

Kababs

Breads

Cookies, Pastries, and Confections

Puddings, Gelatin, and Other Desserts

Sherbets

Pickles

Shopper's Guide

Persian Culinary Glossary

Index of Recipes