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The New Persian Kitchen

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.


This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

From Publishers Weekly

Jan 21, 2013 – Shafia follows up Lucid Food with a culinary exploration of her Persian roots. Trying to blend “the foreign and the familiar,” Shafia illuminates the “global treasure” that is Persian food, while using primarily “fresh, unprocessed foods and healthful, inventive cooking.” Employing classical Persian ingredients such as saffron and tamarind, Shafia gives readers a solid basis in the art of cooking classical Persian dishes. From the very simple (tomato and cucumber salad) to the complex (saffron frozen yogurt and cardamom pizzelle sandwiches), she offers a large and complex flavor palate. The book includes the names of recipes and ingredients in Farsi, as well as little snippets tying the food to Persian holidays and traditions. Being of a “mixed home” (with an Iranian father and an Ashkenazi-Jewish American mother), Shafia also is concerned with accommodating those who observe dietary restrictions for reasons of religion or health (such as Kosher and vegan/vegetarian). With an appendix full of different menus built on the recipes provided in the book, this introduction to Persian cooking is sure to please its users, with multiple meals full of highlights of color and taste.
The New Persian Kitchen
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  • $13.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Regional & Ethnic
  • Published: Apr 16, 2013
  • Publisher: Potter/TenSpeed/Harmony
  • Seller: Penguin Random House LLC
  • Print Length: 208 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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