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^#DOWNLOAD@PDF^# Cooking in Iran: Regional Recipes and Kitchen Secrets in
format E-PUB

^#DOWNLOAD@PDF^# Cooking in Iran: Regional Recipes and Kitchen Secrets in format E-PUB
^#DOWNLOAD@PDF^#
Cooking in Iran:
Regional Recipes and
Kitchen Secrets in
format E-PUB
Description
'Starred Review' Batmanglij (Joon: Persian Cooking Made Simple), who grew up in Iran and has
written extensively of the countryâ€s cuisine, offers a massive and thorough guide to Persian
cuisine. Batmanglij spent three years traversing the country, stopping in all of its regions, and in
this collection of more than 250 recipes she shares an assortment of kebabs as well as osh, a
traditional porridge-like soup made with butternut squash or carrot and bulgar. Highlights abound:
Azerbaijani dumpling soup, featuring dumplings stuffed with ground meat in a spicy tomato broth;
saffroned almond and pistachio baklava; walnut and sumac meatballs (made with lamb or turkey
thigh); a savory mushroom pie, similar to the Russian pirozhki; and pistachio cake. Batmanglij fills
the book with photos of vendors, farmers, and ancient ruins, and offers history lessons and bits of
trivia (“The oldest archeological evidence of pistachios was found in Jarmo―). Stories of
intimate family dinners shared on her journey and recipes she discovered talking with the
locals—such as sweet and sour patties with chicken, mint, and turmeric, and almond paste with
saffron (a friendâ€s mother would “spread the almonds on a clean sheet and cover them
with pussy willow flowers―)—lend the feel of flipping through a scrapbook with a friend. This is a
terrific, reverential, and accessible cookbook. (Nov.) Reviewed on: 10/01/2018 Read more
Najmieh Batmanglij has written eight cookbooks about the cooking of Iran (and its ancient
predecessor, Persia), where she was born and lived until 1979. But Cooking in Iran, her
magisterial new book, is the first for which she was able to return and travel freely around the
country with notebook and camera. The result is an engrossing visual feast of modern Iran, its
food and its people, from fish markets in the north piled with fresh Caspian salmon; through
farmlands planted with pomegranates, pistachios and crocuses for saffron; to the Indian spices of
the Persian Gulf region. With 400 accessible recipes, plus culinary history, ethnography and deep
dives on ingredients like smoked rice and barberries, Cooking In Iran is an essential new book.--
JULIA MOSKIN, The New York Times 'I made chelow with tah-dig for the first time ... the rice and
its crust were spectacular. I also cooked eggs in pureed eggplant, a dish from the Caspian region,
charring the eggplants directly on a gas burner, which turned this striking dish mildly smoky. You
will learn about Iran and its people here, and you'll be stunned by their food. To read the book is to
be immersed in another culture, region by region. It took Batmanglij five years to accomplish it all
and every bit of labor shows.' --Sheryl Julian. The Boston Globe Najmieh Batmanglij is the
grande dame of Iranian cooking. Itâ€s time you knew her name. “Cooking in Iran: Regional

Recipes & Kitchen Secrets,― out now f