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The Saffron Tales: Recipes from the Persian Kitchen (2016)

von Yasmin Khan

Weitere Autoren: Shahrzad Darafsheh (Travel photographer), Sarah Greeno (Gestaltung), Matt Russell (Recipe photographer)

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
1131239,609 (4)2
'This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food' Nigella Lawson 'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories - a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan caf.s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.… (mehr)
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[book:The Saffron Tales: Recipes from the Persian Kitchen|28260529] is a lovely collection of Persian recipes, simple enough to be recreated at home with little fuss, and with some great photographs for how to make Persian Rice (a favorite of mine and my family's).

The flavours are traditional Iranian ones, and the recipe directions are clear and easy to follow. This is a cookbook for the home cook, who wants to try some new flavours without the intimidation of mastering a new cuisine or cooking style.

I especially liked:
- The many recipes with Pistachios!
- The painless recipes
- The bright photographs of both the food and sights from around Iran

**eARC Netgalley** ( )
  Critterbee | Apr 16, 2018 |
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AutorennameRolleArt des AutorsWerk?Status
Yasmin KhanHauptautoralle Ausgabenberechnet
Darafsheh, ShahrzadTravel photographerCo-Autoralle Ausgabenbestätigt
Greeno, SarahGestaltungCo-Autoralle Ausgabenbestätigt
Russell, MattRecipe photographerCo-Autoralle Ausgabenbestätigt
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For Pedar Bozorg, my grandfather, who taught me how to eat.
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Before we begin, I'd like to address a sometimes perplexing question: Iran or Persia?
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'This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food' Nigella Lawson 'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories - a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan caf.s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

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