num_pages: 240
description: Armed with little more than a notebook and a bottle of pomegranate molasses and fueled by memories of her family's farm in the lush seaside province of Gilan British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes.Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafs 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 flavors and food of an enigmatic and beautiful country.
language: English
title: The Saffron Tales: Recipes from the Persian Kitchen
publisher: Bloomsbury