Savour Press - Persian Recipes

Persian RECIPES An Authentic Persian Cookbook! By Savour Press Copyright by Wentworth Publishing House All rights reserved Published by Savour Press, a DBA of Wentworth Publishing House
TO OUR CONTRIBUTING AUTHOR FARBOD HOUSHIAN, THANKS FOR TAKING THE EDITORS OF SAVOUR PRESS ON THIS CULINARY JOURNEY THROUGH PERSIA! VISIT US AT www.savourypress.com Lets get it started! Welcome to Savour. It is expected that you will get a culture shock when you travel to different places, especially when it comes to their food. Before that horrible experience to happen to your life when you visit abroad, we at Savour share with you the beauty of international cuisines. We try our best to supply you with recipes that are alien to you, so that you will learn to understand the culture behind them and that they are not the reason why you decline the food offered to you because of your belief that they cannot satisfy your gustatory taste. Our task here is to share various recipes covering different sources and introduce them to you. This is the reason why we fill this comprehensive book with highest-rated Persian recipes that you can try on and serve your loved ones when the occasion calls for it.

So, get your cooking hat and dig into what you have concocted. About This Book Our curiosity often leads us to things that may improve our knowledge. This is particularly true when it comes to the culinary arts. We want to explore more recipes so that we can have a lot of choices when the need arises. Savour is what you need. This book opens with dessert recipes like Fereni Starch Pudding that is so pleasing to the tongue.

A snippet of our recipes includes, Shiraz Salad, Khoresht Bademjoumn for our stew sample; Persian Tahdig Rice, which is served with the crusty rice called Tahdig, Kabab Barg for grilled recipe and a lot more. For a better understanding of whats cooking up, keep on reading our savory Persian recipes. Lets get ready to have a fun time! Also, by the editors at Savour Presss kitchen The Chili Cookbook The Quiche Cookbook Indian Instant Pot Cookbook The Cajun and Creole Cookbook The Grill Cookbook The Burger Book The Ultimate Appetizers Cookbook The West African Cookbook Korean Seoul Cookbook The Cast Iron Cookbook The Holiday Cookbook The Baking Book The Crepe Cookbook
JOIN THE SAVOUR PRESSS READERS CLUB AND RECEIVE A FREE COOKBOOK! JUST STAY UNTIL THE END OF THE BOOK AND CLICK ON THE BOOK OR LINK! Copyright 2018 by Savour Press All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. CONTENT S Introduction Most of us are not exposed to Middle Eastern food, and before we knew it, we get the shock of our lives when we get invited by someone with these menus. Or who knows you might happen to visit the place someday.

Persian food might not be familiar to you, but when you have tried eating a sample of their recipe, you will love it in an instance. Just like other international cuisines, Persian cooking is unique on its own. It has diverse recipes covering from salads, stew, beverage, dipping sauce, grilled, soup, rice and a lot more. There are hundreds of Persian recipes, but we collected 30 best recipes that we believe are popular amongst the native of Iran, and they are easy to prepare. When it comes to cooking the rice, there are many ways to cook the Persian way, but there is one thing in common; they rinse several times before steaming and then rinse again to get rid of the flour before cooking with other ingredients. You need to be patient and a bit meticulous when preparing them.

Anyway, the recipes are not complicated as you might expect because we made sure you will understand them easily and do the practical thing without any hassle. Enjoy! Desserts Fereni Starch Pudding Pudding provides comfort when the weather is bad. This fantastic pudding is so creamy and nutty. Its the rosewater that brings a unique taste to this pudding, unlike some recipes that use plain water. Servings: 6 Ingredients 2 cups milk 6 whole cardamom seeds 2/3 cup cornstarch 1/2 cup ground almonds 1/4 cup blanched slivered almonds 1/4 cup white sugar Rosewater to taste DIRECTIONS: Dissolve in a small bowl the cornstarch in one cup of cold milk. In a saucepan, bring to a boil on high heat the remaining one cup of milk together with ground almonds and cardamom.

Simmer on medium heat, whisking in cornstarch mixture. Pour rosewater to the mixture and add sugar, stir often. Let mixture boil for three minutes on moderate heat, stir often. Remove the cardamom seeds and place them into individual bowl. Garnish the pudding with the slivered almonds. Serve hot or cold.

Enjoy! Nutritional Information: 223 calories; 9.9 g fat (2.0 saturated fat); 7 mg cholesterol; 35 mg sodium; 28.3 g carbohydrates; 2 g dietary fiber; 13 g total sugars; 6.2 g protein. Wheat Flour Halva This Iranian version of halva is a unique on its own compared to its counterparts in the Middle East. The creamy and crunchy texture is due to the presence of ground cardamom, saffron and butter. It melts in the mouth, perfect for your brunch and breakfast. Servings: 8 Ingredients 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup of rose water 1 pinch saffron 1/3 teaspoon ground cardamom 1 1/2 cups of water 1/2 cup butter Directions Pour water and sugar in a small stockpot and bring to a boil; stir constantly until the mixture becomes syrupy. Add rose water, saffron and cardamom; stir until syrupy.

Cover the mixture and simmer over low heat to keep warm. Melt in a large pot the butter on low heat; stir in flour for one minute until the mixture becomes a smooth paste. Continue cooking and stir for ten to fifteen minutes until the paste is browned. Remove from heat and slowly whisk in warm syrup until the mixture is reduced to a soft and smooth paste for four minutes. Spread halva in a shallow bowl. Let cool for twenty minutes at room temperature.

Serve! Nutritional Information: 284 calories; 11.8 g fat (7.0 g saturated fat); 31 mg cholesterol; 43 g carbohydrate; 84 mg sodium; 0.7 g dietary fiber; 25 g total sugars; 2.6 g protein. Yakh Dar Behesht (Persian Milk Pudding) This Persian milk pudding is a perfect blend of cream, flour, milk and cornstarch. It is not so sweet, so diabetics can enjoy a bowl of this dessert. Pistachios and almonds will keep your mouth busy while watching your favorite TV show. Servings: 4 Ingredients 2 cups water 3/4 cup rice flour 2 cups milk 1 cup heavy whipping cream 1/4 cup cornstarch 3/4 cup white sugar 2 tablespoons chopped almonds 5 tablespoons rose water 1 tablespoon dried rose petals 2 tablespoons crushed pistachios Directions In a bowl, dissolve the rice flour; pour into a pot on moderate heat. Whisk in a bowl the milk, cornstarch and cream and stir in rice flour.