Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds. [42] [43] Vatandoust, Soraya. (13 March 2015). "Khoresh-e Karafs". Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris Corporation. p.132. ISBN 978-1-4990-4061-6.

The writer presents the recipes according to her research and travels along the Silk Road. The recipes are accompanied by pieces of useful information on the histories of ingredients, short stories, colorful photos and paintings, and poems by the poets of the region. Newman, Andrew J. (31 March 2006). Safavid Iran: Rebirth of a Persian Empire. p.96. ISBN 978-1-86064-667-6. Abdulah Skaljic (1985). Turcizmi u srpskohrvatskom-hrvatskosrpskom jeziku. Sarajevo. {{ cite book}}: CS1 maint: location missing publisher ( link) Keeping in mind all the flavors that are usually attached with the Persian cookbook, one must carefully have a look as to what an essentially good cookbook must contain. Therefore, here are the top things that must be included in the best Persian Cookbooks: Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil.Sabzi Polo ba Mahi recipe - Fried fish with saffron and herb rice". I got it from my Maman . Retrieved 29 March 2023.

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. Outside of Iran, a strong presence of Iranian cuisine can be found in cities with significant Iranian diaspora populations, namely the San Francisco Bay Area, Vancouver, Toronto, [13] [14] [15] [16] Houston and especially Los Angeles and its environs. [13] [14] [17] History [ edit ] Kevin Boyle; Juliet Sheen (7 March 2013). Freedom of Religion and Belief: A World Report. Routledge. pp.423–. ISBN 978-1-134-72229-7. Trost, Alex; Kravetsky, Vadim (13 June 2014). 100 of the Most Delicious Iranian Dishes. p.8. ISBN 978-1-4944-9809-2. Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins. Characteristic Iranian spices and flavourings such as saffron, cardamom, and dried lime and other sources of sour flavoring, cinnamon, turmeric and parsley are mixed and used in various dishes.

Burke, Andrew; Elliott, Mark; Mohammadi, Kamin & Yale, Pat (2004). Iran. Lonely Planet. pp. 75–76. ISBN 1-74059-425-8. Iranian guest tea. Persian cooking is straightforward and healthy, yet nutritious and colorful. It is the art of how to mix rice, herbs, vegetables, meat, spices, and other simple ingredients to create a delectable arty meal. Introduction to the method of preparing chives khoresh, a Kurdish food]. Hamshahri (in Persian). 15 June 2013.

Clark, Melissa (19 April 2016). "Persian Cuisine, Fragrant and Rich With Symbolism". New York Times. Collinson, Paul; Macbeth, Helen (2014). Food in Zones of Conflict: Cross-Disciplinary Perspectives. Berghahn Books. p.178. ISBN 978-1-78238-403-8.Owing to the cooking factors of the dishes, one can find ingredients like saffron and rose water that not only gives colors to the food but adds a sort of distinct smell and flavor to the food as well. Mostly when the food is cooked over a pot, wood or charcoal is used to light the fire as that brings additional flavor to the food as well. Although the time taken for cooking is much more in comparison to other methods of cooking, all the hard work is worth the outcome of producing one of the best-flavored recipes. Matthee, Rudolph P. (2005). The Pursuit of Pleasure: Drugs and Stimulants in Iranian History, 1500-1900. p.146. ISBN 0-691-11855-8. The best part about this cookbook is that the way all the recipes have a series of instructions that are listed one by one to ensure that no step is missed and the food turns out to be tantalizing. Even the flavors are introduced with the addition of saffron and rose milk in small quantities in every dish, as the very essence of Persian cuisine is infused with these two elements. Apart from the dishes, the cooking time is mentioned as well. To make the recipes much more transparent in nature, the nutritional value of the recipes is listed so that one can count the calorie that is being taken per serving. Most of the ingredients listed in the book cook food for four and the amount can be adjusted accordingly. Daniel, Elton L.; Mahdi, Ali Akbar (2006). Culture and Customs of Iran. Greenwood Press. pp.149–155. ISBN 978-0-313-32053-8. Production/Crops for Eggplant in 2013". Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT). 2015. Archived from the original on 22 November 2016 . Retrieved 20 November 2015.

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. Notably, stunning photos from every corner of Iran and stunning recipe images, this sumptuous book makes you feel more in love with the land, life, taste, and food of an enigmatic and beautiful country. In 400 BC, the ancient Iranians invented a special chilled food, made of rose water and vermicelli, which was served to royalty in summertime. [49] The ice was mixed with saffron, fruits, and various other flavors. Today, one of the most famous Iranian desserts in the semi-frozen noodle dessert known as faloodeh, which has its roots in the city of Shiraz, a former capital of the country. [50] [51] Bastani e zaferani, Persian for "saffron ice cream", is a traditional Iranian ice cream which is also commonly referred to as "the traditional ice cream". Other typical Iranian desserts include several forms of rice, wheat and dairy desserts. This is a great cookbook! It shines a light on the unique Persian culture along with it’s mouth-watering dishes! Overall, this book is a must-have in every kitchen.”- Maysam WatandoostApart from dishes of rice with kebab or stew, there are various rice-based Iranian dishes cooked in the traditional methods of polow and dami. Fruit dolma is probably a specialty of Iranian cuisine. The fruit is first cooked, then stuffed with meat, seasonings, and sometimes tomato sauce. The dolma is then simmered in meat broth or a sweet-and-sour sauce. [25]