From Persian-style Russian Salad with Tarragon Mayonnaise, to Skewered Beef Leaves Marinated in Yoghurt, Cardamom, and Black Pepper, or Coconut Cream Flakes with Toffeed Mango, this is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran
Persian cooking is one of the oldest and most sophisticated cuisines in the world. Its influence has spread across India and the Middle East, to North Africa and the Iberian Peninsula, and even through Medieval Europe. A cuisine that is subtle, elegant, and alluring, it rejoices in rice, uses fresh herbs in abundance, and combines meat, fish, fruit, and vegetables with exotic spices, such as saffron, cardamom, and dried limes. Discover this land here, where the rich diversity of climate, countryside, architecture, and poetry provide a fitting background for an equal variety and richness of cuisine. Join the authors as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn, and fish, in time-honored tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouthwatering recipes that they have created for the home kitchen, as mixture of centuries of tradition with modern techniques and flavors, perfect for both the home cook and the experienced chef. Measurements are metric.
About the Author
Greg Malouf is the executive chef at MoMo restaurant in Melbourne's Grand Hyatt Hotel, where he delights diners with the flavors of his heritage, presented with exciting contemporary flair. Lucy Malouf is a food writer and editor. Together, they are the authors of Arabesque; Artichoke to Za'atar: Modern Middle Eastern Food; Moorish; Saha: A Chef's Journey Through Lebanon; Syria; and Turquoise: A Chef's Travels in Turkey.
Praise for Saraban: A Chef's Journey Through Persia…
"There is no doubt that this is a country and a culinary tradition bursting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have." Anthony Bourdain on Saha
"A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience." Publishers Weekly on Artichoke to Za'atar
"Gorgeous photography makes this a coffee-table candidate, but the tour of these Middle Eastern countries, with the personal touch of this chef/writer team, will find you absorbing their words and recipes as well. You might even take this into the kitchen!" Chicago Tribune on Saha
"Recipes for pros and novices alike." Bon Appetit on Artichoke to Za'atar
"Filled with gorgeous photographs and interesting stories, [Saraban] also offers excellent recipes, both traditional and modern." —Bois de Jasmine