5/30/2023 0 Comments Life in the perian![]() I already finished reading this book some months back. Nevertheless, I admit certain items like lamb brain, lamb head, lamb feet and grape leaf were unavailable. Specific fresh produce could be bought at premium supermarkets. Some ingredients for winter dishes could be found at baking supplies wholesalers, in canned or bottled version. Being in Malaysia, looking for those ingredients posed not much trouble, spice-wise. With the help of this book, I decided to cook it myself. I saw this book on the list of my friend and having a thought, why not give this book a try? Afterall, I love to eat Persian food once in a while. This book is for anyone who loves globetrotting via food and anyone who loves a Persian.įor a longer review that includes photos, visit my blog: In this case, they’re more akin to Ayurveda and Traditional Chinese Medicine interpretations of how they affect the body, not merely the taste buds. Tea gets its own chapter - marvelous Persian tea that’s best appreciated by eyes and nose from clear glasses that highlight color and scent.īatmanglij accomplishes much in this singular book! There’s illustrated explanations of holidays and traditions.Įven a list of her mother’s interpretation of ‘hot’ and ‘cold’ foods - hot and cold, not to be confused with the dictionary definition of these words. Within these pages lie poetry, tapestry, childhood memories, and practical advice on how to make these recipes your own.Ĭolorful ‘miniature’ style paintings and lyrical poetry are interspersed among photos vivid enough to make me feel the aromatic steam on my nostrils as I experience crunchy rice (tadig), mountains of grains, pots of stews, platters of desserts, with all manner of drinks, staples including pickle and yogurt making instructions, and mixes for seasonings. Her book promises to keep Iran's most sensual art alive. It is a cuisine for Kings (and Queens).” I couldn’t agree more.īatmanglij celebrates the past that brought about her marvelous food. And delicious rice dishes are ever present. Herbs, and nuts, and fruit (fresh and dried), and spices infuse the dishes. The food is not ‘spicy’ (as in picante/hot) but it is deliciously well-spiced, and carries a complexity of flavors that are always in balance. As a friend of mine (not Persian) once said, “It truly is one of the great cuisines of the world. The recipes are certainly not quick! But trust me, the food is incredibly good. ![]() I’ll have to order online and have them shipped. ![]() I no longer live in a place where I can easily get most of the ingredients. She’s also included poems, anecdotes, and art throughout. The photographs are gorgeous and the descriptions are just lovely. That edition got destroyed and so after waiting for far too long, I decided to get a new copy. They were pretty much all successes and easy to follow. I had an older edition of this book and I made many of the recipes. I barely cooked in college, but once I was a newlywed and didn’t live close to my mother for that period of time, my husband and I craved the fabulous food from the old country. It’s always been so available to me that I had little reason to take the time to learn how to cook Persian food. I’m Persian and have been blessed and spoiled to have a mother who’s a fabulous cook, especially with regards to Persian food. ![]() If you want to make Persian food, this is the cookbook to get. It may be odd to review a cookbook, but whenever I do, trust me, I pretty much read the entire book cover-to-cover. So if you don't have all the time and energy, as well as all of the complicated ingredients, this book, gorgeous as it is, may not be for you. Sadly, for me, there's often a huge dread factor. I'm editing this review to warn you that for the most part, the recipes are extremely time-consuming.
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