In a Persian Kitchen: Favorite Recipes from the Near East

by M. Mazda

Book Overview

Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail.

"Maideh Mazda's In a Persian Kitchenis at once a fascinating collection of recipes and, for anyone interested in the foods of other lands, a pleasure to read." --The New York Times

Spicy reading of an unusual kind." --Asahi Evening News

With colorful...

• Format: Paperback
• Language: English
• ISBN: 0804816190
• ISBN13: 9780804816199
• Release Date: December 1989
• Publisher: Tuttle Publishing
• Length: 176 Pages
• Weight: 0.70 lbs.
• Dimensions: 0.5" x 5.6" x 8.3"

Customer Reviews

Great little recipe book

Although the text is a little dated (the book was originally printed in 1972), the recipes are classic. They are also easy to understand and to replicate. My favorites: beets with sour cream, mint, & garlic (I use sliced, canned beets and its become a standby with me) and Khoreshe Portagal (Chicken with Oranges and Spinach). This book has also inspired me to cook more with fruit. I highly recommend this little book. You will use it over and over again.

Love a Persian Kitchen

Though a new cook, I'd already grown tired of boring chicken dishes & pastas and wanted to try something new. I can't believe how tasty the recipes are in this book. When my dinner companion and I sat down to eat the Chicken in Pomegranate Sauce (chosen because the author said it was her favorite), we actually started laughing. It was so tasty it actually made us silly and we giggled while we ate (maybe because we couldn't believe I had produced this gem). I'm going to try the meatballs next. What an incredible book.

Don't Wait for a Persian!

This is the book my mother bought after my family visited Iran in 1972. We've been using it non-stop ever since. The recipes are easy and wonderful The Nane Shirini - persian sugar cookies surprise and delight everyone who has tried them. Chelo is not as hard as it seems, it just takes some attention and careful following of the directions. Most ingredients are standard American stock - no needing to find a specialty store. It's the ways of combining them that make the recipes so different from the same old thing.

the best persian cookbook out there

i have had this book about 10 years and use it at least once a week. a know some of the recipes by heart. my husband is iranian and i wanted to impress him by learning to ciik persian. i got it from library and one sunday cooked a dish from it. he was amazed! now, i cook all the traditional persian foods. i'm the only wife of all our friends that does. every sunday, everyone comes here for persian food. this is the easiest and tastiest way to learn. you will need help of a persian w/ the chelo , but most things you can learn on your own!

A CLASSIC

I HAVE HAD THIS BOOK SINCE IT WAS FIRST PUBLISHED AND USED IT SO OFTEN IT'S FALLING APART. THE COLD YOGURT SOUP IS THE BEST I'VE EVER HAD AND THE GRAPE LEAVES WITH CURRENTS IN THEM AND THE CHICKEN WITH RICE AND APRICOTS HAVE BEEN MY PARTY STANDBYS. THE STORIES HELP MAKE THIS A DELIGHT TO READ AND THE DIRECTIONS ARE EASY TO UNDERSTAND IF YOU HAVE SOME COOKING SKILLS