[this] delicious book is sure to make you a Persian cook. Mrs. Ramazani's introduction is an education in itself. It gives you a better understanding of the use of herbs and foods used in various regions of Iran. You will also learn a little Persian along the way.
—Persian Heritage Magazine


DESCRIPTION
Persian Cooking is the mother of English language Persian cookbooks. For forty years, this book has been a staple in kitchens of those who enjoy the cooking of Iran. This fortieth anniversary edition is revised and updated to take into account present tastes; the better availability of ingredients; and modern cooking tools and methods.
Included are 357 authentic recipes from one of the world’s oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are meant to. The cooking of Iran is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any store. Rice preparation which defines the quality of the Persian chef is covered here in detail. AUTHOR Nesta Ramazani

Nesta Ramazani is the doyen of Persian cuisine in America. Something of a Scheherazade of the kitchen herself, she has cooked many more than 1001 Persian meals for her Persian husband, family and friends. Half English and half Persian, she has lived in both countries, making her uniquely qualified to offer these recipes. During a one-year return visit to her homeland, she pried many a secret from Persian cooks and housewives. Back in America, she tested and tried out hundreds of dishes with friends and finally rendered the recipes to exact American measurements and timing. Her memoir, The Dance of the Rose and the Nightingale, relates her experience as a founding member of the Iranian National Ballet Company. She holds an M.A. in English Literature from the University of Virginia and has written widely on the subject of Middle Eastern women in various academic and mainstream journals She has four children and two grandchildren and lives in Charlottesville, Virginia, where she writes, teaches ballet classes, and occasionally lectures. Her husband is a professor at the University of Virginia.

CONTENTS
Foreword
Persia and Its Food
Appetizers
Soups
Meat-Based Thick Soups
Vegetarian Soups
Soup
Stuffed Vegetables
Persian Soufflés
Yogurt Dishes
Vegetables
Salads
New Salads
Rice and Rice Dishes
Braised or Stewed Meat or Fowl to Accompany Rice
Stews, Casseroles, and Other Entrees
Kabab
Breads
Cookies, Pastries, and Confections
Puddings, Gelatin, and Other Desserts
Sherbets
Pickles
Shoppers Guide
Persian Culinary Glossary
Index of Recipes