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Persiana: Recipes from the Middle East & beyond, by Sabrina Ghayour
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A FABULOUS COLLECTION OF RECIPES FROM ONE OF THE STRONGEST VOICES IN MIDDLE EASTERN FOOD TODAY
A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
- Sales Rank: #43558 in Books
- Published on: 2014-10-20
- Original language: English
- Number of items: 1
- Dimensions: 10.05" h x 1.20" w x 7.81" l, .0 pounds
- Binding: Hardcover
- 240 pages
Review
''A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets...and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! Within these pages, the cook will find recipes for tagines, soups, stews, salads, and plenty of sweet treats. Through the pages of Persiana, Sabrina delivers the Eastern promise in its delicious, gastronomic form. If you want to eat like an Arabian Knight, then start here...but be sure to stock up on cinnamon, cumin, and coriander...'' --Raymond Blanc
''Sabrina cooks the kind of food I love to eat: lots of flavors distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen.'' --Bruno Loubet
''Sabrina Ghayour is a phenomenal Persian chef.'' --Gizzi Erskine
LIBRARY JOURNAL BEST COOKBOOK OF THE YEAR 2014
THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK 2014
This is Ottolenghi with rocket fuel.
William Sitwell, The Times
Loving Persiana.
Nigella Lawson
This book will delight fans of Ottolenghi-style food.
Waitrose Kitchen
The loveliest cookbook I've seen in a very long time.
Daily Mail (Ireland))
The most exciting debut cookbook of the year.
Sunday Telegraph
The most appetising book. I want to eat every page of it.
Pierre Koffman, 3 Michelin star chef
Persiana...is Sabrina Ghayour's first book and it s crammed full of wonderfully cookable recipes...I d like to cook and eat everything in it...They re very much geared to a modern lifestyle,...Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off.
Huffington Post
The arrival of her first book, Persiana: Recipes from the Middle East & Beyond, is a boon to those who long to serve their guests bountiful dishes of exotic, glamorous, unfamiliar food with a casual I-just-threw-this-together ...They ll be clamouring for more. And this book, unlike some others, has photographs that show the food clearly.
The Independent
Sabrina, a self-taught cook, food writer and supper club host, is on a mission to make the flavours of the Middle East accessible. Her recipes are essentially Persian but with influences from Turkish, Arab and Armenian cuisines.
BBC Good Food Magazine
This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant.
Tom Parker-Bowles, food writer and broadcaster, Mail on Sunday
Persiana stands alone as a brilliant work of creativity... a captivating work.
John and Sally McKenna s Guides
Middle Eastern food is all the rage, so this book is timely. Khayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients. Plenty of inspiration.
Weight Watchers
The self-taught cook s first tome helps demystify traditional Persian cuisine...Despite her no-nonsense nature, Ghayour demonstrates that [with] ease...it s possible to create exquisitely colorful dishes, with big, bold flavors, even when your budget is tight and you re forced to raid your store cupboard...Ghayour s Persian guide has no airs or graces. It s full of the cook s own passion; her love for each dish, whether it is steeped in Persian heritage or created in her own kitchen, shines through. You ll never look at a kebab in the same way again. --Glam UK
--Gizzi Erskine
A quiet gem
One of the current generation of uncategorizable European "food creatives," London-based Sabrina Ghayour writes, teaches and hosts supper clubs, all the while staunchly advocating for the Persian cuisine she had to teach herself despite growing up surrounded by it. Fortunately for those on the hunt for dried black limes, Persian food has been at the crest of a rising tide of Middle Eastern books these past few years. Ghayour interpets the many species of rice dishes and long-simmered stews in a way that's more approachable than what you'll find in traditional Persian cookbooks; when she ventures elsewhere in the Mediterranean (bastillas, kebabs, baklava, tabbouleh) she paves the way with smart substitutions and thoughtful headnotes. And she remains true to her palette pomegranate, dates, barberries, saffron, pistachio, dill even when experimenting with Western forms (as in pistachio-rose-raspberry madeleines). All in all, Persiana stands out as a quiet gem amid many more widely recognized but ultimately less useful Middle Eastern cookbooks released this year. --NPR Best Cookbooks of 2014
I ve come down with a strange disease for which their may be no cure. Call it a case of the creeping Ottolenghis.
Ever since I started cooking from British chef and cookbook writer Yotam Ottolenghi s phenomenal Plenty a couple of years ago, I ve found my tastes shifting gradually eastward. I'm reaching for feta and mint instead of mozzarella and basil. Rice and whole grains are taking the place of dried pasta. And I m buying tahineh and yogurt in what seems like industrial quantities.
Still, even as my dinners are becoming progressively lighter, brighter and more herbaceous, I find myself wanting to push even further into the cooking of the Eastern Mediterranean and Middle East.
Fortunately, it seems the Ottolenghi effect has not escaped the notice of the publishing industry either here or in Britain. Four cookbooks have crossed my desk recently that go beyond the yogurt curtain.
Any of them would make a terrific gift for anyone on your list who has been similarly infected.
When I interviewed Ottolenghi for a Live Talks L.A. program this fall, he singled out Persiana by Sabrina Ghayour as one book he was especially excited about. Selected as the best cookbook of 2014 by Observer Food Monthly, it has just been published in the U.S. by Interlink Books.
It s easy to see why Ottolenghi is so excited about it. Ghayour s food is both sophisticated and approachable a tough line to tread, particularly with cuisines and ingredients that might be unfamiliar. But consider a dish like her tagine of lamb, butternut squash, prune and tamarind it's just 11 ingredients including spices, but the flavors jump off the page. Even simpler and maybe even more compelling shrimp sauteed after a quick marination in sumac, cilantro, lemon and garlic. --Russ Parsons, LA Times
About the Author
Selected by London's The Observer
Most helpful customer reviews
44 of 48 people found the following review helpful.
Beautiful Collection of Personalized Traditional Recipes, Plus More!
By Elaine Wilkinson
I fell in love with Iranian food back in my college days--pre-revolution--when my Persian friends cooked their mothers' home recipes for me. I found it fresh, flavorful, beautiful on the plate, and full of surprises. Fast forward many years and I have accumulated a shelf full of Middle Eastern/Mediterranean cookbooks, many of them exclusively Persian. I love this cuisine so much, complex yet simple, refined yet rustic--consider it one of the greats, right up there with Mexican/French/Italian--that I find a new Persian cookbook hard to resist. It is an irresistible collection.
For all you picture hounds, there is a full-page color picture of the completed dish for every recipe. That's right. Every...single...one. (I keep Kindle for PC installed on both my laptop and desktop computers for just such books as this. The pictures look good on my Kindle Fire (the 7" one), but they look spectacular on a large HD monitor. Every little detail... You foodies know what of I speak. Sigh!)
Ingredients are given in both metric and American tsp/tblsp/ounces etc. (I read somewhere recently that the U.S. is one of three countries left hanging on to non-metric measurements. Surely we will eventually bow to the majority, but I hope it's after I'm no longer cooking. In the meantime all my new kitchen measuring cups and spoons have both standards clearly imprinted, so I don't miss out, or get confused. Just a suggestion...) The whole cookbook has been edited with the view to international distribution. But, the one thing, the only thing, I've found which wasn't "translated" for Americans is the oven temperature, which is given in Centigrade and "gas mark". But the internet is full of converters, so no biggie.
Chapters are as follows:
Mezze (appetizers,etc.)--19 recipes
Breads and Grains--9 recipes
Soups, Stews, and Tagines--12 recipes
Roasts and Grills--22 recipes
Salads and Vegetables--26 recipes
Desserts and Sweet Treats--12 recipes
A grand total of 100 and I'm determined to cook my way through all of them.
There are a number of recipes for lamb, but beef can be easily substituted, a lesson learned from an old American friend married to an Iranian who always said she was a better cook than his mother (high praise indeed). I live in a small town, surrounded by small towns, where a variety of lambs cuts are expensive and not readily available. I don't know if the author would approve; I just know it can be done. (If you're interested, the book which made my friend into a "better than my mother's" Persian cook is "Persian Cooking" by Nesta Ramazani and is still in print and available on Amazon. It's fabulous beyond words and thorough, but be warned, there are no pictures.)
Any unfamiliar spices (sumac, for example) are easily obtainable online from vendors like Penzey's (the best, IMHO). Persians are very fond of fresh herbs in quantity, nothing unusual, but if you fall in love with this cuisine, you might want to grow some of your own, quite easily done in pots on a window sill in a pinch.
Just a few words about rice cooked Persian style: It is heavenly. Fluffy, tender, toothsome, aromatic, every grain separate from its neighbor. Fixed plain or fancy, it is hands-down the best prepared rice I've ever eaten. And it reheats beautifully for leftovers. You will never fix rice any other way.
This isn't a collection full of ingredients that you've never heard of or wouldn't recognize on the grocery shelf. The recipes are clearly written, easy to follow. Techniques are simple and successful results should be well within the reach of the average home cook. This would be a fine introduction to one of the world's great cuisines. Highest recommendation!
19 of 21 people found the following review helpful.
Great (veg-friendly) Food Without the Fussiness
By RosieDee753
I am a big fan of the Ottolenghi cookbooks - Jerusalem, in particular - and over the last few years, I've come to love the flavor profiles of food from the Middle East and Central Asia. However, as much as I love the recipes in Jerusalem, they are definitely 'weekend' recipes - I have yet to make anything that took less than 45 minutes, and I often feel as if I need a sous chef. The great thing about Persiana is that you have a similar intensity of flavor and liberal use of spices, herbs, and vegetables, but the recipes are a lot more user-friendly.
I especially recommend this cookbook for "mixed" (i.e. vegetarians and meat-eaters) households, as there is enough in here to keep everybody happy. Although, TBH, I think there are just about enough hearty non-meat dishes in here to justify the purchase even for strictly vegetarian households.
2 of 2 people found the following review helpful.
I really love this book as the recipes are so diversified and ...
By Jeanne R.
I really love this book as the recipes are so diversified and easy to follow. I look through it each time I want to prepare something unique and delicious. And I have all the ingredients already in my pantry. Great book to give as a gift to someone who appreciates fine cuisine. I can definitely say it is one of my favorites and the photos are great alongside the recipes.
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