Persian Cooking: A Table of Exotic DelightsPersian Cooking is the original English language Persian cookbook. For forty years, her Persian Cooking has been a staple in kitchens of those who enjoy the cooking of Iran. This fortieth anniversary edition is revised and updated to take into account, present tastes, the better availability of ingredients and modern cooking tools. |
Other editions - View all
Common terms and phrases
½ cup water ¼ cup ¼ teaspoon 1½ cups beef 30 minutes baking boil bouillon bread butter until golden carrots cherries chickpeas cilantro colander cold water cooking Cover and simmer cups beef broth cups sugar dill weed dish dough Drain the rice egg yolks eggplant fava beans Fesenjan flour food processor garlic golden brown grated ground beef herbs Iran Khoresht-e kookoo lamb shanks lamb shoulder large onions large pot lemon pepper lentils low heat meat mixture parsley peel pepper to taste Persian Persian cuisine Persian limes pieces pistachios Pollo potatoes Preheat oven recipe rinse salt ¼ teaspoon salt and pepper sauce Sauté the onions scallions Serve with rice simmer gently sliced soup spinach split peas sprinkle Stir syrup tablespoon tomato paste tablespoons butter tablespoons dried tablespoons lemon juice tablespoons salt teaspoon liquefied saffron teaspoon pepper teaspoon salt teaspoon turmeric tender tomato paste turmeric vinegar walnuts yellow split peas yogurt