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Saraban: A Chef's Journey Through Persia

From Persian-style Russian Salad with Tarragon Mayonnaise, to Skewered Beef Leaves Marinated in Yoghurt, Cardamom, and Black Pepper, or Coconut Cream Flakes with Toffeed Mango, this is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran

 

Persian cooking is one of the oldest and most sophisticated cuisines in the world. Its influence has spread across India and the Middle East, to North Africa and the Iberian Peninsula, and even through Medieval Europe. A cuisine that is subtle, elegant, and alluring, it rejoices in rice, uses fresh herbs in abundance, and combines meat, fish, fruit, and vegetables with exotic spices, such as saffron, cardamom, and dried limes. Discover this land here, where the rich diversity of climate, countryside, architecture, and poetry provide a fitting background for an equal variety and richness of cuisine. Join the authors as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn, and fish, in time-honored tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouthwatering recipes that they have created for the home kitchen, as mixture of centuries of tradition with modern techniques and flavors, perfect for both the home cook and the experienced chef. Measurements are metric.

  • Format
  • hardcover
  • Pages
  • 348
  • Language
  • english
  • ISBN
  • 9781740668620
  • Genres
  • cookbooks, cooking, food, travel, history
  • Release date
  • 2011