Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires. Saraban 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 and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which 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. Join Grehg and Lucy as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.
About the Author
Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food and his influence has spread through Europe, Asia and the Middle East. Greg is the executive chef at MoMo restaurant in Melbourne's Grand Hyatt Hotel, where he delights diners with the flavours of his heritage, presented with exciting contemporary flair. Lucy Malouf is a Melbourne-based food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of Turquoise (2007), Saha (2005), Moorish (2003) and Arabesque (1999).