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From the Land of Nightingales and Roses: Recipes from the Persian Kitchen
Free Download From the Land of Nightingales and Roses: Recipes from the Persian Kitchen
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Review
[A] 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 month long 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 flat breads, 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. --Publishers Weekly (starred review)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.... --Booklist
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From the Back Cover
In From the Land of Nightingales and Roses, Iranian food blogger and home cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen. Each seasonal chapter offers up delicious recipes alongside insights into the festivals, traditions and rituals that color day-to-day life in this region. From spring through to winter, Maryam offers the reader a true taste of real Persian cooking?Lamb and Eggplant Stew, Baked Fish with Tamarind, and Rosewater Ice Cream with Pistachios. Full of flavor, history and culture, Maryam?s recipes are a wonderful introduction to the varied and delectable cuisine of this region. Colorful, stunning photography evoking the vibrancy and romance of the country will bring Iran into your home and make you fall in love with this unique way to cook and enjoy food.
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Product details
Hardcover: 336 pages
Publisher: Interlink Pub Group (September 25, 2018)
Language: English
ISBN-10: 9781623719678
ISBN-13: 978-1623719678
ASIN: 1623719674
Product Dimensions:
7.8 x 1.3 x 9.7 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#252,480 in Books (See Top 100 in Books)
Cuisine has to top the list of cultural pursuits such as literature and the high arts, and if your aesthetic sense concurs with this observation then, certainly, Sinaiee's beautiful book should demonstrate this in leaps and bounds. The gorgeous array of culinary dishes, mouthwateringly demonstrated by photos and stills against a rustic and very Persian background can only whet the appetite of the sophisticated foodie. What I particularly liked about Sinaee's book is the wonderful historical context she provides on Iran and the way these dishes have roared into her culinary pallet from the depths of history. She speaks from the vantage point of someone who has traveled the length and breadth of Persia; her father was an officer in the Iranian Imperial Army and was often deployed in various locations in Iran. What I admired about the book, as well, was the diverse choice of dishes from various regions of Iran illustrating the ethnic mosaic of this fascinating country. What I also sense in some of these beautiful illustrations is the artistic taste of the maestro chef herself. Her photo of the delicious Morassa' Polo (Jeweled Rice) with barberries and almonds and silvered pistachio and orange peel vermicelli has been illustrated with refined taste like some gem from the vaults of Safavid treasury. It is incidentally a dish that can be enjoyed by vegetarians as much as meat eaters; there is a feast of ideas there for vegetarians such as the Baghala Ghatogh (beans with garlic and eggs) from Iran's Caspian provinces. Sinaee has selected an eclectic mix of Iranian culinary gems including sweet snacks (walnut cookies), seafood (stuffed fish), Persian stews (lamb and rhubarb) and of course non-meat dishes. In her book, barberries become rubies, pomegranates red diamonds, saffron gold dust and mint emerald. It really is a rich tapestry but above all it celebrates diversity of colours, ethnicity, locations and tastes. She has also included photos of her family to add a personal touch as this book is a personal adventure for her many travels and fond childhood memories that has turned her into this very interesting food writer. I loved the book; it is highly recommended.
Food blogger and home cook Maryam Sinaiee takes readers through a full year in the Persian kitchen, including the festivals, traditions and rituals that make up day-to-day life across Iran.Born in Tehran, Maryam learned to cook from her mother, grandmothers, and aunts. The kitchens of her youth were filled with the aromas of frying kotlet, stained glass jars of pickled fruits and vegetables, and sweets. After relocating to the UK, she started her blog the Persian Fusion.Iran is a large country, with many regional specialties. What we call Persian cuisine has been shaped by the Persian Empire’s ancient expansion, trade on the Silk Road, and the wide range of climates within Iran. Regional cooking in southern Iran has been influenced by Indian, Arab and African cuisines. The recipes in the book are taken from Gilan, Mazandaran, Azarbaijan, Kurdistan, Hormozgan, and Khuzestan.Persian food is based on the theory of “hot†and “coldâ€: high-energy, high-protein foods are considered “hot†(no relation to spicy), while many vegetables and fruit (particularly sour ones) are “cold.†Persian meals are a careful balance of these elements; it’s believed that too much “hot†food can cause rashes and hot flashes, while too much “cold†food causes digestive issues and low energy. A meal may balance out each of these elements in the same dish; for example, walnuts are “hot†so they are served with pomegranate (“cold.â€).Like my country of Japan, Persian cuisine places great importance on seasonality and the first vegetables of the season, which are called “first of the harvest.†The Persian calendar is based around nature, beginning in March with Noruz (the spring equinox). Iran’s seasonal festivals (including harvest and rain) predate Islam by some 1,400 years. Persian cuisine places high priority on hospitality, and above all, beautiful presentation; dishes are garnished with saffron, yogurt, nuts, caramelized onions or herbs.Beginning with spring, many seasonal fruits and veggies are incorporated, including rhubarb, onion and egg soup, lamb and rhubarb stew, fava bean and dill frittata, and rice with fava beans and dill (thankfully fresh fava beans, or “soramame,†are also a springtime staple here in Japan!). Summer finds lighter dishes using apricots, plums, cherries and mulberries, as well as chilled soups and cold salads, from the refreshing chilled yogurt and cucumber soup, rice with sour cherries, smoky eggplant dip, and zucchini with garlic, yogurt, and toasted rose petals to refreshing rosewater ice cream with pistachios and a melon and rosewater smoothie. Autumn is the season for quince, squash, pomegranates, pistachios and barberries. Heartier stews and dishes like duck in walnut sauce, lamb and dried plum steew, herbed meatballs and polos (pilavs) are rounded out with stuffed quinces, and butternut squash pancakes. Chilly winter features dried legumes, dried fruits, nuts and wheat noodles, like noodle soups, stews, hotpots, and hearty polos. The “Basics†chapter provides recipes for important elements like steamed rice, breads (taftun, barbari), salads, pickles, garnishes, and drinks.The food photography (styled and shot by Maryam) is absolutely stunning, with beautifully plated and arranged dishes in an explosion of color and textures. The edges of the pages feature brilliant ceramic tiles and geometric designs, while black and white family photos and scenes from everyday life give a personal touch to the beautiful food photography. Recipes include both metric and US measurements, which I greatly appreciated as I prefer to cook by weight rather than volume, particularly when baking. There is also a glossary of Persian cooking terms.I own numerous Persian cookbooks, and “From the Land of Nightingales and Roses†has quickly become one of my favorites due to the wide range of regional recipes, ease of finding most ingredients (I keep a fairly well stocked Persian pantry of barberries, spices, dried limes and dried herbs on hand), cultural tidbits, and beautiful photography – it is also highly accessible for vegetarians as many of the vegetable and rice dishes are vegetarian or can easily be made so. The flavor combinations are outstanding too: I loved the inclusion of currants and dates in the rice and green lentils with brown butter eggs, or the saffron potato frittata, which combines mashed potatoes, walnuts, cinnamon, and rose petals in a beautifully layered dish that also holds up well for leftovers (it reminded me of the Spanish potato omelette I used to eat as an exchange student in Spain).Fans of Yotam Ottolenghi, Persian, and Middle Eastern cuisine will want to add this to your collection as soon as possible – it’s as close as you can get to a food tour of Iran (which is probably outside the realm of possibility for many readers).
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