The Saffron Tales: Recipes from the Persian Kitchen

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en Limba Engleză Carte Hardback – 07 Apr 2016

Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes.

Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafes 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, flavors, and food of an enigmatic and beautiful country."

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ISBN-13: 9781408868737
ISBN-10: 1408868733
Pagini: 240
Ilustrații: Colour photography throughout
Dimensiuni: 189 x 246 x 31 mm
Greutate: 1.06 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării: London, United Kingdom


For fans of Middle Eastern food and cookbooks by Yotam Ottolenghi, Sabrina Ghayour (Persiana), Sam & Sam Clark (The Moro Cookbook) and Itamar Srulovich and Sarit Packer (Honey & Co.)

Notă biografică

Yasmin Khan is a writer and cook from London who loves to share people's stories through food. An avid traveller whose passport is never too far from her pocket, she runs cooking classes, pop-up supper clubs and writing retreats around the world. Prior to immersing herself in the fragrances and flavours of the Persian kitchen, Yasmin worked as a human rights campaigner, running national and international campaigns for NGOs and grassroots groups, with a special focus on the Middle / @yasmin_khan


[Khan's] food is a sensitive balance of tradition with modern tweaks.
Food that's tied to its source yet user-friendly enough for those unfamiliar with true Iranian cooking. Good stuff, in other words
Interesting food, approachable and just hits the spot, especially if you are a big fan of Ottolenghi
Yasmin Khan traversed Iran in search of the country's most delicious recipes, adding her own modern twist to each dish
Yasmin celebrates the rich history of Persian food with accessible recipes and enticing photographs. Fan of Ottolenghi? You'll love this!
Delights that are achievable in a domestic kitchen, it is a balancing act of some beauty
The recipes are sumptuous and the photos of this seldom glimpsed country are stunning
Yasmin Khan has lived and traveled widely in Iran, and The Saffron Tales . . . reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off.
[Khan's] food is a sensitive balance of tradition with modern tweaks.