Nightingales and Roses by Sinaiee, Maryam -- Read -- Imperial Library of Trantor

Index

Cover Welcome Page About Nightingales & Roses Contents Dedication Introduction

Persian Cuisine The Seasons ‘Hot’ and ‘Cold’ Food Hospitality and Food Etiquette Structure of Meals Recipes in this Book A Note on Persian Words

SPRING

Spring recipes

Eshkaneh-ye Rīvās Rhubarb, Onion and Egg Soup Āsh Reshteh Noodle, Legume and Herb Soup Māhī Shekam Por Northern-Style Stuffed Fish Sabzī Polō bā Māhī Herbed Rice with Pan-Fried Fish Rān-e Beryān Stuffed Leg of Lamb with Yoghurt and Saffron Khoresht-e Rīvas Lamb and Rhubarb Stew Ābgūsht-e Sabzī Lamb and Bean Hotpot Kotlet Beef and Potato Fritters Shāmī-ye Bāboli Beef and Walnut Fritters Jūjeh Kabāb-e bā Ostokhūn Saffron and Lemon Poussin Kebabs Bāghālā Ghātogh Beans with Garlic and Eggs Kūkū Sabzī Herb Frittata Kūkū-ye Shīvīd Bāghālī Broad Bean and Dill Frittata Dolmeh-ye Barg Stuffed Vine Leaves Bāghālī Polō Rice with Broad Beans and Dill Lubiyā Polō Rice with Lamb and Green Beans Kalāneh Kurdish Spring Onion Bread with Browned Butter Bāghlavā-ye Parchamī Ghazvīnī Layered Baklava Shīrnī Gerdūyī Walnut Cookies Ghōttāb Almond Turnovers Sōhān Asalī Caramelised Almond Praline Tūt Rosewater Marzipan

SUMMER

Summer recipes

Ābdūgh Khiyār Chilled Yoghurt and Cucumber Soup Āsh-e Yakh Chilled Herb and Yoghurt Soup Āsh-e Gojeh Farangī Tomato, Spinach and Chilli Soup Māhī bā Somāgh Grilled Fish with Sumac Kabāb Torsh Grilled Pomegranate Beef Kabāb Kūbīdeh Mince Kebab Khoresht-e Holū Beef and Peach Stew Khoresht-e Bādemjūn Lamb and Aubergine Stew Khoresht-e Ghormeh Sabzī Lamb Stew with Dried Limes Khoresht-e Bāmiyeh Lamb and Okra Stew Estāmbolī Tomato Rice with Lamb and Fingerling Potatoes Ālbalū Polō Rice with Sour Cherries Tahchīn-e Shīrāzī Saffron Rice Cake with Chicken and Aubergine Mīrzā Ghāsemī Smoky Aubergine Dip Kūkū-ye Lūbiyā Sabz Green Bean and Potato Frittata Omlet Eggs in Fresh Tomato Sauce Kadū Borānisi Courgettes with Garlic, Yoghurt and Toasted Rose Petals Nūn-o Panīr-o Sabzī Khordan Bread, Cheese and Herbs Nargesī Daffodil Spinach Frittata Fālūdeh Shīrāzī Rosewater Sorbet with Rice Noodles and Lime Bastanī-ye Akbar Mashtī Rosewater Ice Cream with Pistachios Āb Tālebī bā Golāb Melon and Rosewater Smoothie

AUTUMN

Autumn recipes

Gildik Āshi Rosehip Soup Āsh-e Māst Herb and Chickpea Soup Adasī bā Reshteh Green Lentil Soup with Noodles Māhī-ye Shekampor-e Jonūbī Southern-Style Baked Fish Māhī Aflātūnī Platonic Fish Stew Khoresht-e Karafs Lamb and Celery Stew Khoresht-e Havīj Lamb and Carrot Stew with Brined Grapes Khoresht-e Khelāl Jewelled Sweet and Sour Lamb Khoresht-e Alū Lamb and Dried Plum Stew Morgh-e Lavangī Stuffed Poussin with Plums and Walnuts Khoresht-e Porteghāl Chicken in Orange and Saffron Sauce Mūtanjan Duck in Walnut Sauce Dolmeh-ye Beh Sweet and Sour Stuffed Quinces Holū Kabāb Sweet and Sour Stuffed Meatballs Kūfteh Berenjī Herbed Meatballs Dolmeh Bādemjūn Stuffed Vegetables Kalam Ghomrī Polō Saffron Rice with Kohlrabi and Meatballs Polō bā Kadū Halvāī Jewelled Butternut Squash Rice Tahchīn-e Esfenaj Saffron Rice Cake with Lamb and Spinach Zereshk Polō Rice with Barberries Yatīmcheh Slow-Cooked Vegetable Stew Nūn-e Zanjafīlī-ye Tabrīz Savoury Ginger Loaves Halvā-ye Beh Quince Halva Komāj-e Beh Stuffed Quinces in Pastry Kākā Butternut Squash Pancakes

WINTER

Winter recipes

Āsh-e Anār Pomegranate Soup Āsh-e Mīveh Tabrizī Tabrizi Noodle Soup Eshkaneh-ye Keshteh Apricot and Poached Egg Soup Eshkaneh-ye Piyāz Egg and Onion Soup with Walnuts Khoresht-e Māhī Chābahārī Chabahari Fish Stew Ghaliyeh Meygū Būshehrī Bushehri Prawns with Fenugreek Khoresht-e Gheymeh Lamb and Yellow Lentil Stew Khoresht-e Gerdū Esfenāj Lamb in Walnut, Pomegranate and Spinach Sauce Tās Kabāb-e Beh Slow-Cooked Lamb, Aubergine and Quince Hotpot Dolmeh-ye Kalam-e Malas Sweet and Sour Cabbage Rolls Anār Dāneh Mossammā Chicken with Pomegranate Fesenjūn-e Ordak Duck with Walnut, Squash and Pomegranate Gondī Persian Jewish Chicken Dumplings Kalam Polō Rice with Beef and Cabbage Morassa’ Polō Jewelled Rice Reshteh Polō Rice with Toasted Noodles Damī-ye Adas Rice and Green Lentils with Brown Butter Eggs Jūshpara Bojnordī Dumpling Soup Kashk-e Bādemjūn Aubergine and Kashk with Crispy Garlic and Walnuts Bādemjān bā Anār Aubergine, Pomegranate and Walnut Stew Kūkū Sībzamīnī Tabrīzī Saffron Potato Frittata Sholeh Zard Saffron Rice Pudding Gātā Sweet Armenian Walnut Loaf Rangīnak Date, Walnut and Cinnamon Pudding Khāgineh-ye Gol Rose Petal Pancakes Halvā-ye Gol Rose Petal and Almond Halva

BASICS

Basics

Chelō Steamed Rice Kateh Steamed Rice Morgh-e Zaferānī Saffron Braised Chicken Khorāk-e Morgh Braised Chicken in Tomato Sauce Khorāk-e Māhīcheh Braised Lamb Shanks Tāftūn Flatbread Barbarī Flatbread Sālād Shīrāzī Chopped Tomato and Cucumber Salad Māst Khiyār Yoghurt and Cucumber Salad Māst Khiyār-e Majlesī Garnished Yoghurt and Cucumber Salad Būrānī-ye Esfenāj Wilted Spinach, Yoghurt and Walnut Salad Māst-e Chekīdeh Strained Yogurt Būrānī-ye Bādemjūn Aubergine and Yoghurt Salad Kāl Kabāb Smoky Aubergine Salad with Walnuts Zeytūn Parvardeh Walnut and Pomegranate Olives Torshī Makhlūt Mixed Vegetable Pickle Torshī Mashhadī Tomato and Cauliflower Pickle Torshī Anbeh Baluchi Mango Relish Līteh Bādemjūn Herby Aubergine Pickle Sīr Torshī Aged Garlic Pickle Torshī-ye Holū Peach Pickle Shūr Fermented Vegetable Pickle Khiyār Shūr Fermented Cucumber Pickle Piyāz Dāgh Fried Onions Na’nā Dāgh Fried Mint Sīr Dāgh Fried Garlic Zafarān Saffron Water Sīb Zamīnī Sorkh Kardeh Shallow-Fried Potato Chips Sar Gonjeshkī Tiny Meatballs Morabbā-ye Kadū Halvāyī Preserved Squash Morabbā-ye Kāmkuāt Preserved Kumquats Morabbā-ye Beh Quince Jam Morabbā-ye Pūst-e Līmū Preserved Lemon Peel Tea Coffee Dūgh Chilled Yoghurt Drink Sharbat-e Tokhm-e Sharbatī Rosewater and Wild Basil Seed Drink Sharbat-e Sekanjabīn bā Khiyār Caramel and Vinegar Cooler

Endpapers Glossary Index Acknowledgements About Maryam Sinaiee About Anima Copyright

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