Presents 240 classical and regional Iranian recipes. This book describes ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes. It helps you learn how to cook rice, the jewel of Persian cooking, simply yet deliciously.
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Najmieh Batmanglij has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d'Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, lectures and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.
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