Traditional Iranian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs, cheese, a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Dana-Haeri, Jila; Lowe, Jason; Ghorashian, Shahrzad (28 February 2011). "Glossary". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I.B.Tauris. p.221. ISBN 978-0-85771-955-3.

This article will present two of her other cookbooks, “Joon: Persian Cooking Made Simple” and “Cooking in Iran: Regional Recipes and Kitchen Secrets”. Joon: Persian Cooking Made SimpleThe agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard side dishes with most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat as accompaniments to main dishes. [23] When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, plums and peaches are served instead. Southern Iran is one of the world's major date producers, where some special cultivars such as the Bam date are grown. Persian hogweed ( golpar), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which broad beans are dipped before eating. What is better other than reading a cookbook that lets all travel to various regions? Well, this cookbook contains all the authentic recipes from all over Persia and takes into account the very magic that home cooking can give to all. Every home in Persia has some unique style of cooking the food and this cookbook has everything listed under one roof. The classic quality of this cookbook is the way all the ingredients are rather quite simple and not so complicated. The book is divided into three sections that consist of breakfast, lunch and dinner recipes and one can browse through any one of them to understand what needs to be cooked when. About the author:Jila Dana-Haeri is a Persian culinary specialist and a medical doctor specializing in clinical pharmacology. She has a particular interest in nutrition, which is evident in her recipes.

Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris Corporation. p.22. ISBN 978-1-4990-4061-6. Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. Iranbooks. p.130. ISBN 978-0-936347-77-6. Rice that is cooked until the water is absorbed completely. It is the traditional dish of Gilan Province. The beauty of this delicious dip is that it only calls for two ingredients. As you may have guessed, they’re yogurt and cucumber.About the author:Soraya Vatandoust was born in Tehran, Iran, and had the opportunity to travel to many other countries worldwide, where she studied, worked, and developed all cooking skills. Side Note SALIHA MAHMOOD AHMED DEEP-DIVES INTO THIS STYLE OF INDO-PERSIAN COOKING IN HER BRILLIANTLY WRITTEN COOKBOOK, KHAZANA. About the author:Najmieh Batmanglij has been hailed by The Washington Post as “the master of Persian cuisine”. She was born in Iran and has spent the past 30 years cooking, tailoring authentic Persian recipes to the West’s taste and techniques, and traveling. This book will appeal to tourists, chefs, and anyone yearning for a wider world’s culinary experience by its multitude of fascinating culinary histories and traditions. One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus. Rose water, a flavored water made by steeping rose petals in water, is also a traditional and common ingredient in many Iranian dishes.

In this book, 75 Iranian old and authentic recipes, including food for vegetarians and vegans, are presented in a simple fast way to be adapted to the modern busy life. A variety of Persian foods ranging from healthy salads and sauces to delicious main dishes such as rice and kebabs as well as sweet desserts and aromatic dips and tasty spreads have been simplified and accompanied by photos, so that everyone, whether professionals or newbies, can give it a try at home.Saeed Kamali Dehghan (25 June 2012). "Iranian pair face death penalty after third alcohol offence | World news". The Guardian. London . Retrieved 11 June 2013. Contrary to popular belief, wine has been featured in Persian literature and history for thousands of years. Shiraz, which many people associate with the wines of Australia and France, was an ancient Persian wine-producing city. This work will interest a wider audience than a general cookery book owing to its introduction carefully tracing the history of wine as it relates to Persian culture; there is a thoughtful chapter on wine in Persian poetry. The recipes, ranging from appetizers to desserts, specify both the preparation and the cooking time, a useful inclusion for the home cook. Batmanglij, Najmieh. (2007). "Adas polow". A Taste of Persia: An Introduction to Persian Cooking. I. B. Tauris, Limited. p.96. ISBN 978-1-84511-437-4. Persian and Iranian Cooking is all about flavor. But where does this flavor come from? Unraveling the mystery of Persian cooking from this cookbook, much can be said that the food is cooked slowly and with patience. All the recipes contained within the cookbook have a unique blend of both the cultures and the taste turns out to be exotic and wonderful. While the central aspect of Persian and Iranian cooking is seen from the cookbook, most of the recipes contain the meat of all sorts but also there is a separate menu for the vegetarians as well that consists of vegetarian kebabs and other rice dishes as well.