Stephanie Sharp - Persian Cookbook: Fall in Love with a Grand Cuisine
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This book would un-veil the simple techniques of Persian cuisine. You will see the art of Persian cooking in the simplest light.
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Persian Cookbook
Fall in Love with a Grand Cuisine
BY
Stephanie Sharp
Copyright 2020 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Persian cooking is an art and to know this art you need to know some techniques of Persian cooking. They use rice as a staple in their cooking. Usually long grain rice, basmati rice is used. These types of rice are available world-wide. They use a lot of chickpeas. It takes quite some time to soak and boil it. So instead of boiling it use the pre-boiled chickpeas. It will save up your time. Adding a lot of pomegranate seeds is a tradition in Persian cooking. Pomegranate is very good for the health. So, Persian cuisine uses this powerful ingredient quite well. Pomegranate juice is also used in sweet and savory cooking.
Persian people also love meat a lot. You will see a good use of beef, lamb, mutton and chicken in their cooking. They made meat with rice, meat stew, meat curry and meat with different vegetables. They also enjoy edamame. Edamame fried rice, roasted edamame or boiled edamame is very common dishes in their cuisine.
Yogurt, saffron, and wheat are also very popular in Persian cuisine. Saffron is commonly used in both of their sweet and savory dishes. Saffron is an expensive ingredient and Persian people even compare it with gold. They use it in their chocolates, puddings, and savory dishes. It gives a golden glow to their dishes.
Try these 30 Persian recipes and plunge into the grand cuisine.
Persians enjoy lamb a lot. They also love vegetables and often they combine meat with seasonal vegetables.
Serving Size:
Cooking Time: 1 hour
Ingredients:
- 2 lb. lamb, cut into bite size chunks
- 1 cup potatoes, cut into wedges
- 1 cup pumpkin, cut into wedges
- 1 cup spinach
- 1 cup zucchini, cut into chunks
- 6 peppercorns
- 2 cinnamon sticks
- 4 bay leaves
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 large onions, sliced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp red chili powder
- 2 tbsp oil
- 4 cups water
- Fresh rosemary sprig
- Salt to taste
Instructions:
In a large pot, add the oil. Fry the lamb and the onions until they get a brown color.
Add the ginger paste, garlic paste, turmeric, red chili powder, cumin and salt.
Add the cinnamon, bay leaves, peppercorn, and toss well.
Add cup water and cook on high heat for 20 minutes.
Add the potatoes, pumpkin, and cook for 15 minutes.
Add the zucchini, and the water. Bring it to boil.
Simmer for 10 minutes. Add the rosemary and spinach.
Cook for another 10 minutes. Serve hot.
This one is a classic Persian candy recipe that is made with sugar and nuts. Only two ingredients but it tastes quite good.
Serving Size:
Cooking Time: 10 Minutes
Ingredients:
- 2 cups sugar
- 1 cup mixed nuts
Instructions:
In a nonstick pan, add the sugar.
Heat over low heat until the sugar dissolves completely.
Now wait patiently until the sugar caramelizes.
Once it gets a brown color. Take off the heat.
Add the nuts and mix well. Pour onto your desired mould.
Wait for it to dry completely.
Break it into pieces. Store in an airtight jar.
Persians enjoy fish too. This is the simplest fish recipe out there with few herbs and lime.
Serving Size:
Cooking Time: 25 Minutes
Ingredients:
- 2 whole fish
- 1tsp rosemary sprigs
- 1 tsp parsley, chopped
- 1 tsp thyme, chopped
- 1 lime, cut into thin slices
- 2 tbsp lime juice
- 2 tbsp honey
- Salt to taste
- 1 tsp chili flakes
- 6-8 peppercorns
- Black pepper to taste
- 2 tbsp olive oil
Instructions:
Clean the fish and cut few slits on the skin.
Add the fish on a baking tray.
Add lime slices onto the slit areas of the fish. Add some lime slices around the fish too.
Add the peppercorns, herbs, around the fish.
Add olive oil, salt, pepper, chili flakes, honey and lime juice on top.
Bake for 20 minutes. Lastly, let it rest for 10 minutes before serving.
Kofta is basically like kebob made with minced meat, herbs, spices. Persians love their koftas with naan, roti, tortillas and sometimes even with rice.
Serving Size:
Cooking Time: 15 Minutes
Ingredients:
- 2 cups lamb, minced
- 1 tsp chili flakes
- 1 tbsp parsley, chopped
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