From the land of nightingales & roses Recipes from the Persian kitchen

Blogger Sinaiee's first cookbook, a collection of more than 100 recipes, is suffused with the romance and poetry of her homeland as found in everything from tales of her childhood and food memories to her recipes' ingredients, like barberries and verjuice, which may be hard to get in the U.S. On the other hand, many dishes will be familiar to Mediterranean-cuisine aficionados lots of stews, dolmeh (stuffed grape leaves), baklava, and flatbreads, among others. Grouped by seasons (and, therefore, available foodstuffs), the dishes are each accompanied by a story, notes about festivals and celebrations, good color photographs, and step-by-step directions. Most recipes have been streamlined to occupy a page or less, with the exceptions of more elaborate such items as dumpling soup and gata bread. Just in case the collection seems a bit bereft of items like salads and relishes, the chapter on basics sates those cravings.--Barbara Jacobs Copyright 2018 Booklist

Blogger Sinaiee (of The Persian Fusion) waxes nostalgic about her childhood growing up in 1970s Tehran in this delightful cookbook. She begins with an introduction to Persian eating etiquette and the philosophy behind maintaining a balanced Ayurveda-like diet, and shares stories form her youth, such as distilling rosewater while visiting relatives outside the city. Recipes are arranged seasonally: spring offers rhubarb and onion soup, and summer fare includes a refreshing rosewater sorbet with rice noodles crisped in ice water. Fall begins with a monthlong celebration of Mithra, "the ancient Persian warrior god," and includes such dishes as a lamb stew with dried lime, turmeric, and barberries, as well as meatballs stuffed with fried onions, currants, and walnuts. Winter is the season for dumpling soup, as well as a meal of rice, green lentils, and brown butter eggs. A concluding chapter on basics provides culinary building blocks: rice, two flatbreads, a variety of pickles and relishes, and a few year-round favorites, such as pan-fried potatoes. Sinaiee wraps up this excellent work with drinks (e.g., a caramel and vinegar cooler) and a helpful glossary of Farsi terms. Persian cuisine is made both approachable and alluring in this stellar first effort. (Dec.) © Copyright PWxyz, LLC. All rights reserved.