A glorious celebration of the food and people of Iran: stories from home kitchens and more than 80 delicious modern recipes
Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes.
Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan caf.s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.
About the Author
Yasmin Khan is a writer and cook from London who loves to share people's stories through food. She runs Persian cookery classes and pop-up supper clubs, and consults on Iran-related artistic projects. Outside of the kitchen, Yasmin has worked as a campaigner running high-profile national and international campaigns for NGOs and grassroots groups on issues such as poverty and militarism, with a special focus on the Middle East.
One of the more engrossing cookbooks I read this year . . . Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine -- Jessica Kaslow * Sqirl *
Food that's tied to its source yet user-friendly enough for those unfamiliar with true Iranian cooking. Good stuff, in other words * Los Angeles Times *
Interesting food, approachable and just hits the spot, especially if you are a big fan of Ottolenghi -- Christopher Kimball * Milk Street Kitchen *
Yasmin Khan traversed Iran in search of the country's most delicious recipes, adding her own modern twist to each dish * Independent *
Yasmin celebrates the rich history of Persian food with accessible recipes and enticing photographs. Fan of Ottolenghi? You'll love this! * Good Housekeeping *
Delights that are achievable in a domestic kitchen, it is a balancing act of some beauty * Literary Review *
The recipes are sumptuous and the photos of this seldom glimpsed country are stunning * Delicious *
Yasmin Khan has lived and traveled widely in Iran, and The Saffron Tales . . . reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off. * The New York Times Book Review *
[Khan's] food is a sensitive balance of tradition with modern tweaks. * Los Angeles Times *
Of all the books I read for this roundup, [The Saffron Tales] had the most recipes I wanted to try. The combination of simple and unusual gets me every time. An omelette with dates and cinnamon was a delight. Olives marinated with walnuts and pomegranates were cocktail-hour crack. * The Wall Street Journal *