Persian Cooking For Dummies (eBook)

Najmieh Batmanglij has been hailed as the "guru of Persian cuisine" by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij's cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.

Introduction 1

Part 1: Getting Started with Persian Cooking 7

Chapter 1: Exploring Persian Culture through Food 9

Chapter 2: Tools of the Trade 15

Chapter 3: Shopping for Essential Ingredients 23

Part 2: Getting Comfortable in the Kitchen 35

Chapter 4: Common Persian Kitchen Techniques 37

Chapter 5: Using Staple Ingredients in Persian Dishes 63

Chapter 6: Delicately Spicing the Persian Way 71

Chapter 7: Bringing It All Together in a Persian Meal 77

Part 3: Appetizers and First Courses 83

Chapter 8: Healthy Yogurt Vegetable Dishes, Salads, and Sides 85

Chapter 9: Egg-xotic Egg Dishes 99

Chapter 10: Fill 'er Up! Stuffed Vegetables 111

Chapter 11: Warm and Hearty Soups and Porridge 121

Part 4: Main Courses 135

Chapter 12: Rice Is a Very Nice Dish 137

Chapter 13: Practicing Patience for Braises 163

Chapter 14: Sticking It to Kabobs and Roasts 181

Chapter 15: Savoring Meatballs, Patties, and Casseroles 195

Chapter 16: Fixing Fish Entrees 207

Part 5: Side Dishes, Desserts, and Other Delights 217

Chapter 17: Pickles and Preserves 219

Chapter 18: Pastries, Sweets, and Candies 233

Chapter 19: Delicious Desserts 247

Chapter 20: Breads and Street Food 257

Chapter 21: Thirst-Quenching Beverages 269

Part 6: The Part of Tens 277

Chapter 22: Ten (or So) Time-Saving Tips for the Kitchen 279

Chapter 23: Ten Myths about Persian Cooking 283

Chapter 24: Ten Tips on Persian Table Manners. 287

Appendix: Metric Conversion Guide 291

Index 295