Dining at the Safavid court
Subtitle: Madatolhayat (The substance of life) : 16th century royal Persian recipes
By: by Nurollah ; translated from the Persian and modernized by M. R. Ghanoonparvar
Contributors: Ghanoonparvar, M. R. (Mohammad R.), translator
Publisher: Mazda Pub
Published: 2017
Language: eng
Number of pages: 151
ISBN-13: 9781568593067
Subjects: Iranian Cooking; Cooking; History
Other titles: Substance of life; Sixteenth century royal Persian recipes
Work titles: Maddat ol-hayat
Notes: Translation of: Maddat ol-hayat : resaleh dar elm-e tabbakhi.

Includes bibliographical references and index.

Translated from the Persian.
Table of contents: title: On whom a master is and his attributes; title: On the varieties of baklava, buraq, and so on; title: On khoshk palav and what is necessary for it; title: On plain palavs and variations; title: On tart palavs; title: On sweet palav and other palavs; title: On the varieties of qelyeh, including tart and plain; title: On the varieties of qelyeh-ye sadeh; title: On the varieties of burani; title: On the varieties of ash-e ardineh and so on; title: On the varieties of sholeh palav; title: On shir palav and milk porridge with lamb and chicken gipa; title: Modernized recipes.