The Legendary Cuisine of Persia by Margaret Shaida

  • Advieh no. 1 (page 40)

    from The Legendary Cuisine of Persia The Legendary Cuisine of Persia by Margaret Shaida

    • Categories: Spice / herb blends & rubs; Persian / Iranian
    • Ingredients: cumin seeds; caraway seeds; black peppercorns; whole cloves; cinnamon sticks; coriander seeds; turmeric; cardamom seeds
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  • Stuffed fish, Northern style (Mâhi tu por, Shomâli)

    • Boffcat on August 15, 2018

      My family has made this for years as a stuffed whole salmon, which is utterly delicious. It was only when referring the the recipe recently that I realised the original is actually for smaller individual fish, and therefore tried it as stuffed trout, wrapped in foil and cooked on a barbecue. Again, delicious - I don't think you can go wrong with this stuffing, really.

    • valbe on December 07, 2023

      I used the stuffing as a base for a piece of halibut and then poured the sauce over top. The fruit stuffing absorbed the juices from the fish as I imagine is what happens if a whole fish is used. The end result was truly delicious.

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  • ISBN 10 0951991817
  • ISBN 13 9780951991817
  • Published Nov 15 1992
  • Format Hardcover
  • Page Count 346
  • Language English
  • Countries United Kingdom
  • Publisher EMAP Business Communications
  • Imprint EMAP Business Communications

Publishers Text

Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses sweetened with fruit and spices, makes for delicious meals. This book showcases a selection of these dishes.

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