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The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites, by Shadi HasanzadeNemati
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Review
"Mastering the delicious art of Persian cuisine is easier than ever with these easy to follow recipes, tips, tricks, and ingredient guides."—Sadaf Foods; Importer/Distributor of Gourmet Mediterranean Food
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About the Author
Shadi HasanzadeNemati is the recipe developer, author, and photographer behind the blog Unicorns in the Kitchen. For Shadi, the magic of cooking is in bringing everyone together and sharing the experience. She believes that a recipe is like a canvas and the person who makes it is the artist, bringing their own creativity to give it a personal twist. At Unicorns in the Kitchen, Shadi writes about all varieties of food, from cookies and comfort dishes to traditional Persian favorites. Learn more at UnicornsInTheKitchen.com.
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Product details
Paperback: 234 pages
Publisher: Rockridge Press (December 20, 2016)
Language: English
ISBN-10: 1623157633
ISBN-13: 978-1623157630
Product Dimensions:
7.5 x 0.6 x 9.3 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
68 customer reviews
Amazon Best Sellers Rank:
#53,364 in Books (See Top 100 in Books)
I was married to a Persian man from Isfahan for five years. He was a Fabulous cook and taught me how to cook his delicate, wonderful food. This cookbook is one of the best ones I've seen that corresponds closely to what I learned. The only difference is my husband didn't cook with cinnamon, except occasionally. Nor did we use much saffron, which may have been due to the cost as we were students. We also didn't use a tortilla on the bottom of rice but used thinly sliced potatoes or just left the rice on the bottom of the pan for tahdig, which gives a crunchy rice. Everybody wants the rice from the bottom of the pan!We did have a massive crowd for dinner every night, or we were at his friends houses with a huge group of people. Very fun. The Persians are huge with gatherings of family and friends.I'm thrilled to see the good kooku and drink recipes, as I didn't learn as much as I would have liked.Anyway, this is a wonderful book. The beet with yogurt is superb.
I'm a Persian and I'm a terrible cook! But this book is so wonderfully written that even I was successful making dishes from it. The recipes are step by step and easy to follow. And the language is very friendly with a touch of personal stories here and there which makes it more relate-able. (nothing like those fancy cookbooks that makes you feel like you're working on a NASA project!) The other thing I liked about the book was the detailed information on Persian cuisine and the ingredients which would be very helpful for people that don't know much about it.Overall I strongly recommend this book for someone who's interested in Persian cooking as well as people like me who might be more talented in eating the food rather than making it! ;)
As an Iranian living in the US, I loved everything about this Persian cookbook. I just simply loved the fresh smell of Persian food filling up my kitchen (recipes I found in the book), reminding me of my mom's kitchen. This book includes every recipe you can think of; even some dishes I always thought my mom made up, which made me realize those were actually part of the Persian cuisine. There were dishes I always cooked and thought there is something missing, going through this book I got to learn all the tricks and steps I was missing. So thank you Shadi for this amazing book. Loved all the stories in conjunction with the recipes.
I was so excited to find this book. In my younger years I lived in Tehran,Iran with my son and husband for one year ( 1973). Being a foodie I got the chance to taste some of the best food I've ever experienced. I was particularly excited to see that rice dish, with crispy potato wedges on the bottom of the pan. Soooo good.For years I've tried to recreate some on those great Iranian flavors and finally I've found a book with many of the recipes I remember. Yes this is very similar to the way they ate while was there in 1973! Thanks for adding this book to my valued collection.
I love this book. My best friends as a child were Lebanese, my best friend in high school was Persian, and one of my closest friends now is part Saudi/Egyptian. Needless to say, despite not having a drop of Middle Eastern blood in me, Middle Eastern cuisine has dotted my history and I'm particularly fond of it. And because I don't like very pungent flavors (no garlic overload for me, please), I don't like overly sweet or fruity dishes (sorry, Morocco), and I prefer fragrant, elegant food, Persian food has always stood out to me as my favorite Middle Eastern style of cooking. The problem with previous cookbooks were that they were more fun to look at than actually use, because the recipes were too involved. Shadi's cookbook solves that problem for me. Each recipe is something that any home cook can make, and I love that she includes Persian drinks and snacks! I also love the personal anecdotes about growing up in a Persian family and the background info on the recipes. The recipes are enchantingly easy, but the book itself is enchanting, as well!
Bought this book for a friend who is interested in persian cuisine. But I was somewhat disappointed since the book doesn’t have photos to the foods, which means unless you’re familiar with the dish, you have no idea what the final dish is gonna look like.But then again I only paid 15$ for it, so I can’t expect much.
This book is simply amazing. Collecting several main signatures dishes from Iran and simplified recepies. I do cook persian dishes often, but following Shadi's recepies it feels like She is hosting me with with her kitchen majic! Very tasty! whether dinner, lunch or breakfast this book covers your cravings:)Pics are for her Nargesi and Loobia PoloPages 53 and 165
I can find almost everything I would need to cook everything in this book once I purchased a few items from an online ethnic source pomegranate molasses ( which can be made at home from pomegranate juice), Barberries dried, rose water, dried rose petals, dried pomegranate seeds, and you could cook nearly everything.
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