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The New Persian Kitchen by Louisa Shafia

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Notes about this book

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Notes about Recipes in this book

  • New potatoes with dill and lemon

    • Yildiz100 on May 25, 2015

      This recipe calls for two cups of dill for two pounds of potatoes. There is no way I was using that much dill so I ended up using about 3 tablespoons of minced dill and that was perfect. The turmeric in this recipe basically just contributes color, but somehow, it was so worth it. They just looked sunny and fresh. I don't think they needed as much dressing as she called for either, however, I do think the 50/50 ratio of oil to acid was good. The starch calls for a tangy dressing.

  • Oat and mushroom soup (Soup e jo)

    • pistachiopeas on October 11, 2016

      Made this with the traditional barley instead of oats. Refreshing and satisfying.

  • Cleansing spring nettle soup

    • vinochic on May 01, 2013

      Very light --nice for spring. (I added a bit of cooked quinoa to the leftovers to give it a bit more substance)

  • Vinegar carrots with toasted sesame seeds

    • Melanie on May 30, 2015

      I loved this - very quick and easy and can be made ahead (note I didn't add the garlic).

  • Herb frittata with walnuts and rose petals (Kuku sabzi)

    • IsaSim on February 17, 2014

      Very good, flavourful. I liked the crunchiness brought by the nuts. I could not say if the rose petals added much, but the ones I used were fragrant, so they must have done what they were supposed to do...

  • Stuffed tomatoes with pistachio pesto

    • blepharisma on September 05, 2013

      I made this with feta, because I didn't have any chevre on hand. It was amazing.

    • pluralcow on June 11, 2013

      If you already have quinoa and beans cooked this makes for a quick weeknight meal. I might reduce the chevre a bit next time--otherwise I would make the recipe as written. It's a nice summer vegetarian dish that is light enough but still has plenty of protein.

  • Sweet and smoky beet burgers

    • radishseed on September 12, 2014

      These are great! They were a little bit soft inside, but not pasty as the other note says. I think it helps to only use the food processor minimally, so the ingredients are mixed just enough to hold together but still retain some chew. I love the flavors of beets, raisins, walnuts, and smoky paprika.

    • Yildiz100 on January 06, 2014

      This had a good flavor and a lovely color, but I found the texture to be very pasty. I wonder if it would be better with only part of the ingredients processed in the food processor, and the rest just chopped to give it a little more body. *update* the texture of these is actually better the next day. The recipe made enough for me to pack for lunch all week, so it was well worth the effort.

  • Grilled shrimp with lime powder and parsley-olive oil sauce

    • blepharisma on September 05, 2013

      So easy to make, and tastes great. I would actually add more of the ground dried lime, but I'm addicted to it.

    • pistachiopeas on October 11, 2016

      Really loved this. Super easy and a great translation of Persian flavors into light weeknight cooking.

  • Chicken kebabs in yogurt marinade (Joojeh kebab)

    • blepharisma on September 05, 2013

      Was really tasty, but it felt like I wasted a LOT of marinade. Wondering if I can get away with using less next time.

    • Barb_N on October 02, 2014

      I've made many a variation of this as it results in such moist chicken. I used it on boneless skinless thighs skipping the basting step. I figured the saffron flavor would get lost amid the garlic and turmeric anyway. The sumac is a nice addition. I will definitely make this version of an old standby again.

  • Turmeric chicken with sumac and lime

    • Barb_N on July 09, 2014

      This is a quick tasty dish- sooo easy. With chicken thighs I skipped the oil altogether.

    • shoffmann on November 13, 2016

      Agree with others that this is far too salty as written. Adjusted this down and the chicken is excellent. We usually serve with rice.

    • cjc67 on September 19, 2017

      I make this dish with boneless chicken thighs, I thinks it's a typo on the salt 1tsp (not 1 tbsp) and cut the oil a bit (without the skin it's less oily)

    • kath on January 04, 2016

      My daughter made it and loved it but said it was way too salty. 1 tablespoon of salt for 4 chicken thighs? Seems too much. I made it with 1 teaspoon of salt and it was fantastic!

    • stockholm28 on October 20, 2016

      I also enjoyed this but I'd be inclined to call this Garlic Chicken with Turmeric as you really get a nice mellow garlic flavor. The "sauce" at the end really almost is like a garlic butter/chicken drippings thing so you have to have rice so you can sop up those drippings.

    • TrishaCP on February 15, 2016

      This was so flavorful with very few ingredients- the sauce was great with a side of plain bulgur. I used a cut up half chicken-this worked well but the thigh was definitely the most succulent piece. I agree with the previous reviewers that oil can be omitted completely if you have a non-stick skillet (otherwise greatly reduced). I also concur that a tablespoon of salt is way too much-I used half of a tablespoon of Diamond Crystal (less salty tasting than table salt)- and that was plenty.

    • vinochic on September 12, 2013

      Very good flavor, but the "sauce" was a little oily...

    • Breadcrumbs on January 03, 2015

      p. 103 – Outstanding dish! Very quick and straightforward to prepare yet the dish has deep, bold flavours that give the impression this dish has marinated or braised for hours. I added the zest of one lime to the water added for braising. We liked the results and I’d repeat that step next time. I served this with a quinoa/wild rice dish, which worked well. Definitely a dish that we’ll make again. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9366405#9366405

    • bching on April 03, 2015

      This is delicious. I will be making this often. I agree with a previous reviewer about the oil. Next time, I will add just enough to slick the bottom of the pan and place the thighs in skin side down to start the saute.

  • Eggplant and tomato stew with pomegranate molasses (Bademjian)

    • TrishaCP on October 14, 2013

      I thought the recipe used too much pomegranate molasses and the split peas made it unpleasantly murky and weighed the entire dish down. I have alternate versions of this dish (including another vegetarian version) that I would try from New Food of Life but I won't be making this version again. I will be using this eggplant technique though (roasting instead of frying-it came out beautifully and was by far the best part of the dish.)

  • Pomegranate walnut stew (Fesenjan)

    • nyb34 on November 27, 2016

      I made the vegetarian version of this stew (with Tempeh). It was a hit! I doubled the recipe and as it was cooking I was very concerned since it was super salty. I ended up cooking it about an hour longer than written and adding more water. At the end it was delicious! Would definitely make again.

  • Seared chicken with peaches (Khoreshe hulu)

    • blepharisma on September 05, 2013

      I think I used chicken thighs. Such a yummy dish, and a great way to use up some peaches!

    • TrishaCP on September 28, 2016

      I wanted to sneak in one more dish with the last of the season's peaches, and I am glad that I chose this one. I used chicken breasts so I shortened the cooking time (and decreased the water) so that I wouldn't overcook them. The sauce was a really intriguing combination of spices and tartness from the lemon juice. (I reduced the lemon juice to about 1/3 cup because I thought it would be too much otherwise with the tartness of my peaches, and I was satisfied with that choice.)

  • Green herb and kidney bean stew (Ghormeh sabzi)

    • blepharisma on October 13, 2013

      I found that the dried limes were not soft enough when the dish was ready to eat, although I had presoaked them for a while as directed. I think adding them in earlier would probably help it soften and allow the flavours to incorporate a little better. I added a few extra, too. Two limes isn't quite enough for a pot of stew this size! (I have made Ghormeh sabzi before, but was curious to try a different recipe).

  • Jeweled brown basmati rice and quinoa (Morassa polo)

    • lkgrover on March 31, 2015

      I made this as a vegetarian main dish. I loved the unusual mix of flavors with the dried fruit, nuts, spices, and rose petals. And it was colorfully beautiful!

  • Saffron rice (Chelo)

    • stockholm28 on November 08, 2016

      I made the version with tahdig and her suggestion to use a cast iron pan was brilliant; it was the first time that I've ever gotten the tahdig out in one single piece.

  • Sweet rice with carrots and rice (Shirin polo)

    • lkgrover on March 31, 2015

      This was filling, and as colorful and beautiful as the photo. It is similar to the "Jeweled brown basmati rice and quinoa" (p. 121), but easier to make. And the ingredient list is less expensive.

  • Rice with sour cherries and almonds (Albalu polo)

    • nyb34 on November 27, 2016

      DELICIOUS!

  • Persian shepherd's pie (Tah chin)

    • Barb_N on July 09, 2014

      I cheated a lot with this recipe. In spite of being called a one-pot meal in the head notes, this has many components and make ahead steps- marinating chicken in saffron yogurt overnight, roasting potatoes, par-boiling rice. Instead I used left over roasted potatoes and carrots, already cooked lamb pieces mixed into the saffron yogurt for a quick dip not a marinade and managed to make it and serve it the same night. Using a cast iron skillet did achieve the 'tahdig'- crispy rice crust that I've never before gotten right. The flavors of the yogurt, saffron and lemon make this true comfort food.

  • Quinoa with French lentils, wild rice, and golden raisins

    • Breadcrumbs on January 02, 2015

      p. 141 – Lovely dish. Made this to accompany Cornish Hens for our New Year’s dinner and the recipe worked perfectly. The raisins were the star of the dish and their sweetness complimented the nuttiness of the quinoa. I added some chopped Italian parsley at the end for a contrasting colour. This much-loved dish will go into our regular rotation and has added appeal as it can be enjoyed hot, cold or at room temp. Good for entertaining. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9364775#9364775

  • Nutty chocolate bark with cardamom and coffee

    • nyb34 on November 27, 2016

      Delicious! My friend made this without coffee beans and it was amazing. I would definitely make this as a gift or simple but delicious dessert.

  • Date shake with toasted nuts (Majoon)

    • radishseed on July 04, 2015

      I used only four dates and thought 1/2 t. vanilla was too much (using 1/4 t. next time). I love the crunch of nuts and coconut on top. This drink is very much like a Mexican licaudo, creamy, sweet, and full of chunks of fruit and nuts.

    • Yildiz100 on March 31, 2015

      I modified this recipe so much that I won't give it a star rating, but the flavor profile was fantastic. I'll try it as written in the future. The nuts add an incredible texture.

  • Sour cherry spritzer

    • stockholm28 on July 03, 2017

      This was delicious and would make an interesting cocktail. I made 1/3 of the sour cherry syrup recipe. Because I don't have a blender, I pitted the cherries, but then boiled both the cherries and their pits. My syrup was extremely thick (like jelly). I should have reduced the cooking time for the reduced recipe.

  • Sour cherry syrup

    • stockholm28 on July 08, 2017

      Made this syrup for the sour cherry spritzer. Delicious.

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Reviews about this book

  • Food52 by David Chang

    The 2014 Piglet Tournament of Cookbooks winner of the final round vs. Roberta's Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, & Katherine Wheelock

    Full review
  • Food52 by April Bloomfield

    The 2014 Piglet Tournament of Cookbooks winner vs. Saving the Season by Kevin West

    Full review
  • Food52 by Maxwell Ryan

    The 2014 Piglet Tournament of Cookbooks winner vs. Robicelli's: A Love Story, with Cupcakes by Allison & Matt Robicelli

    Full review
  • Food52 by Brian Boitano

    The 2014 Piglet Tournament of Cookbooks winner vs. The Family Table, by Michael Romano & Karen Stabiner

    Full review
  • Boston Globe by T. Susan Chang

    Shafia uses traditional ingredients — saffron, pistachios, pomegranates, dried limes — to powerful effect, but freely reinvents techniques for quicker, equally flavorful, results

    Full review
  • Cookbooks for Dinner by T. Susan Chang

    Overall, The New Persian Kitchen‘s is a stunner: a bridge between old and new, fresh and dried, cool and hot, and I can’t get enough of its juxtapositions.

    Full review
  • 5 second rule

    Another smaller-framed hardback, this love-note to the author's Persian heritage serves as a welcome primer to the big flavors and bold colors of ancient Iran, but with Shafia's modern twist.

    Full review
  • Serious Eats

    Jumping into Shafia's book isn't challenging in the slightest. There are a few ingredients for which to hunt, but the cooking techniques and clear directions in most of the recipes will...be familiar.

    Full review
  • Epicurious

    Interview with the author, Louisa Shafia.

    Full review
  • Fine Cooking

    And everyone from beginners to advanced cooks will appreciate Shafia's thoughtfully written recipes sprinkled with enlightening notes and tips that deliver delectable results.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607743574
  • ISBN 13 9781607743576
  • Linked ISBNs
  • Published Apr 16 2013
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.


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