The New Persian Kitchen: [A Cookbook] / Louisa Shafia,

Book Cover The New Persian Kitchen: [A Cookbook]
List Price: $24.98
Our Price: $24.98
Lowest Price

For Bulk orders
Quantity

Used Book Price:
/ Louisa Shafia,
Publisher: Ten Speed Press
Availability:
Sales Rank: 488571
ISBN-10: 1607743574
ISBN-13: 9781607743576


Featured Recipe from The New Persian Kitchen: Turmeric Chicken with Sumac and Lime

Turmeric Chicken
Ingredients
  • 1 teaspoon ground turmeric
  • Sea salt and freshly ground black pepper
  • 4 bone-in chicken thighs
  • 2 tablespoons grapeseed oil
  • 3/4 cup water
  • 4 cloves garlic, minced
  • 2 juicy limes, halved
  • Sumac, for garnish
Directions

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.

Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

Featured Recipe from The New Persian Kitchen: Saffron Corn Soup

Saffron Corn Soup
Ingredients
  • 3 tablespoons grapeseed oil
  • 2 yellow onions, finely diced
  • 1 teaspoon ground turmeric
  • 6 large ears corn, shucked
  • 3 dried limes, soaked in hot water to cover for 15 minutes
  • 6 cups chicken stock or water
  • 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
  • Sea salt and freshly ground black pepper
  • 2 to 3 tablespoons freshly squeezed lemon juice
Directions

Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.

Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.


Now you can buy Books online in USA,UK, India and more than 100 countries.
*Terms and Conditions apply
Disclaimer: All product data on this page belongs to buy amazon.
No guarantees are made as to accuracy of prices and information.

Contact Us

Create a Bookshelf of your Favorite books
Get it on Google Play        Get it on Google Play
For Any Queries please don't hesitate to contact us at
USA +1(760)3380762
+1(650) 9808080
India +91 9023011224
India +91 9023011224 (Whatsapp)
Donate
Buy Books online because as an Amazon Associate we earn from qualifying purchases.