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The New Persian Kitchen, by Louisa Shafia
Free Download The New Persian Kitchen, by Louisa Shafia
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Amazon.com Review
Featured Recipe from The New Persian Kitchen: Turmeric Chicken with Sumac and Lime Ingredients 1 teaspoon ground turmeric Sea salt and freshly ground black pepper 4 bone-in chicken thighs 2 tablespoons grapeseed oil 3/4 cup water 4 cloves garlic, minced 2 juicy limes, halved Sumac, for garnish Directions In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides. Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken. Dust the chicken with sumac and pepper, garnish with lime halves, and serve. Featured Recipe from The New Persian Kitchen: Saffron Corn Soup Ingredients 3 tablespoons grapeseed oil 2 yellow onions, finely diced 1 teaspoon ground turmeric 6 large ears corn, shucked 3 dried limes, soaked in hot water to cover for 15 minutes 6 cups chicken stock or water 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water Sea salt and freshly ground black pepper 2 to 3 tablespoons freshly squeezed lemon juice Directions Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender. Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.
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Review
WINNER, FOOD52 PIGLET AWARD, 2014Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one. —Martha Rose Shulman, The New York Times“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”—Heidi Swanson, author of Super Natural Every Day “This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”—Yotam Ottolenghi, coauthor of Jerusalem “The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.” —Firoozeh Dumas, author of Funny in Farsi
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Product details
Hardcover: 208 pages
Publisher: Ten Speed Press; 1 edition (April 16, 2013)
Language: English
ISBN-10: 1607743574
ISBN-13: 978-1607743576
Product Dimensions:
7.7 x 0.9 x 9.3 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
106 customer reviews
Amazon Best Sellers Rank:
#244,896 in Books (See Top 100 in Books)
While the photos of the food were lovely, I was actually hoping for a bit more authentic recipes. I don't need another book trying to put kale into recipes because it's modern and "trendy". I love kale, but this has nothing to do with Persia. And truthfully, only found one or two recipes I was actually excited about and that's not enough to justify a place on my crowded shelf. Note to self: don't purchase books on Amazon through the phone app: there's no preview feature. I ended up returning it.
I am Persian but was raised in North America and left my home at 18 to go to university so never grew up close enough to learn authentic cooking from my Mom or family. I bought the Batmanglij cookbook and it was horrible so I was on the hunt for something that would be close to what I was used to growing up. The New Persian Kitchen is just that - a new, fresh (and healthier) take on classic Persian dishes. I love it and I love the simplicity of the recipes and how she stayed true to the ingredients and flavors of the original dishes. It is her version of things but if you are open to some experimentation, you won't be disappointed. I am in love with this cookbook!!
if for no other reason, get the book for the recipe for Turmeric Chicken with Sumac and Lime. Superb yet easy to do. You can get things like Sumac at stores that have international aisles. Do not let unfamiliar spices stop you.
Beautiful, inspiring cookbook. Gives a new, contemporary twist on old recipes. Persian food is a delightful shock to the mouth..new exciting tastes.
This is a surprisingly excellent collection of recipes that aren't terribly laborious or complicated (although this opinion comes from someone who doesn't mind spending 5 hours in the kitchen to make a great weekend meal). There are lots of recipes I want to try, and the ones I've used have yielded excellent results.The recipes call for a number of ingredients that may be difficult to find, but once you've acquired a few staples you'll be set for most of the recipes in the book. The author admits that she was going for authentic flavors, and not necessarily authentic recipes, and I'm sure some people will criticize the lack of authenticity with respect to traditional Persian cuisine. However, as an American, I appreciate that these recipes were adapted to include ingredients that are familiar to my palate and are readily available in American grocery stores. Most of these recipes will be very easy to anyone who has a good grasp on basic kitchen techniques.One thing I will point out is that most of the savory recipes call for saffron. I have no problem with this, as it's kind of fun to use luxurious ingredients properly, but cooking your way through this book will get a little pricy. If you are considering purchasing The New Persian Kitchen as a gift, the recipient will be even more happy if you include a gram or two of saffron threads to accompany the book.
With traditional Persian Cooking and dishes in Mind, she created a new version of recipes that are not all known but surely pleasant to anybody. Beautiful Pictures, Easy to find ingredients, Easy to follow recipes....all make you to put your apron on and get into cooking.
My husband's family is from Iran and I spent years mastering the cooking. Unfortunately, most recipes take 2-3 days minimum to plan and execute. This cookbook has great substitutes for traditional recipes, and I can make them in a couple of hours. It isn't 100% traditional but there are some good, healthy and convenient alternatives. The chicken recipe previewed on Amazon is a great example and was a hit with my family.
After being married to my Persian Husband for almost 30 years, I have been cooking in a traditional fashion and I was almost shocked to find such blatantly non-Persian recipes. But guess what? This cookbook offers delicious recipes with Persian flavours. There are healthy variations for vegetarian and gluten-free that are quite delicious. Thanks to Louisa Shafia for helping me to think outside the box.
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