The New Persian Kitchen by Shafia, Louisa -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction: A Desert Paradise Overview: Persian Cuisine Through the Ages A Guide to Persian Ingredients: A Garden of Earthly Delights Starters and Snacks

Whole Grilled Fava Beans Fresh Herb Platter - Sabzi Khordan Winter Squash Fritters with Rose Petals New Potatoes with Dill and Lemon Persian-Style Grilled Corn - Balal Turkish Roasted Tomato and Red Pepper Dip Garlicky Eggplant and Tomato Spread - Mirza Ghasemi Yogurt with Beets - Borani Chogondar Yogurt with Shallots - Mast-o Musir “Problem Solver” Nut Mix - Ajil-e Moshkel-gosha Passover Charoset

Soups

Cold Pistachio Soup with Mint and Leeks - Soup-e Pesteh Saffron Corn Soup Persian “Matzoh Balls” with Chickpeas and Chicken - Gondi Pomegranate Soup - Ash-e Anar Oat and Mushroom Soup - Soup-e Jo Savory Amaranth and Turkey Porridge - Halim-e Shir Cleansing Spring Nettle Soup Bean, Herb, and Noodle Soup - Ash-e Reshteh

Salads

Chicken with Potatoes and Olives Tomato and Cucumber Salad - Salad Shirazi Shaved Celery Root and Pomegranate Salad Roasted Peach and Corn Salad in Tamarind Vinaigrette Vinegar Carrots with Toasted Sesame Seeds Cucumber and Watermelon Salad Radish, Rhubarb, and Strawberry Salad

Vegetable and Egg Entrées

Herb Frittata with Walnuts and Rose Petals - Kuku Sabzi Roasted Stuffed Artichokes with Mint Oil Stuffed Tomatoes with Pistachio Pesto Sweet and Smoky Beet Burgers Tempeh Kebabs with Minty Cilantro-Lime Sauce Potato Cakes with Tamarind Sauce - Kotlet

Meat and Fish Entrées

Chile-Saffron Fish Kebabs - Kebab-e Mahi Grilled Shrimp with Lime Powder and Parsley–Olive Oil Sauce Lamb Meatballs with Mint and Garlic - Kufteh Parvin’s Tamarind Stuffed Fish Olive Oil–Poached Fish with Fresh Herbs and Lemon Lamb Kebabs in Pomegranate-Walnut Marinade - Kebab-e Torsh Grilled Liver with Cumin, Garlic, and Fresh Basil Whole Roasted Fish with Oranges and Saffron Chicken Kebabs in Yogurt Marinade - Joojeh Kebab Turmeric Chicken with Sumac and Lime

Main Dish Stews and Casseroles

Rice and Grains

Jeweled Brown Basmati Rice and Quinoa - Morassa Polo Saffron Rice - Chelo Sweet Rice with Carrots and Nuts - Shirin Polo Rice with Rose Petals and Barberries - Zereshk Polo Rice with Sour Cherries and Almonds - Albalu Polo Rice with Favas and Dill - Baghali Polo Tomato Rice with Dried Limes - Estamboli Polo Persian Shepherd’s Pie - Tah Chin Quinoa with French Lentils, Wild Rice, and Golden Raisins

Sweets

Beverages

Salty Mint Yogurt Soda - Doogh Date Shake with Toasted Nuts - Majoon Sour Cherry Spritzer Cardamom Coffee Naturally Sweet Dried Lime Tea Winter Orchard Tea Watermelon, Mint, and Cider Vinegar Tonic - Sekanjabin

Pickles and Preserves

Sour Plum Pickle - Gojeh Sabz Mixed Vegetable Pickle - Torshi Turnip and Beet Pickle Garlic and Sun-Dried Tomato Pickle - Torsh-e Sir Fig Mustard Tamarind Date Chutney - Torshi-e Khorma Sour Cherry and Rose Preserves - Moraba-ye Albalu

Menus

Norooz Dinner Late-Spring Dinner Passover Dinner Summer Barbecue Midsummer Dinner, Tirgan Dinner Persian Gulf–Inspired Tropical Lunch Eid Ul-Fitr Dinner Shabbat Dinner Thanksgiving Dinner, Mehregan Dinner Christmas or Hannukah Dinner, Shab-E Yalda Dinner Classic Kebab Meal Easy Weeknight Dinner

Resources Acknowledgments About the Author Index