The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

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This article will present two of her other cookbooks, “Joon: Persian Cooking Made Simple” and “Cooking in Iran: Regional Recipes and Kitchen Secrets”. With just a couple of these cookbooks, you’ll be able to make Iranian food that has delighted mouths for centuries.

The book offers step-by-step 100 recipes with the authentic flavor of tempting aromatic Persian cuisine.

Cookies appear to have their origins in 7th-century Iran, shortly after the use of sugar became relatively common in the region.

Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. 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.This hearty staple of Persian cuisine is always herb-based but there are many varieties: some with meat, some with barley, rice, tomato or pomegranate molasses. The combination of salty and tangy takes a bit of getting used to, but once you do, you’re hooked for life. She has articles published in the Independent, the Guardian, the Observer, the New Statesman, the Telegraph, Jamie Magazine, Saveur,Sainsbury’s magazine, Roads and Kingdoms, AFAR, and Stylistamongst others.