Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Persian ajil granola

    • Yildiz100 on November 14, 2017

      Excellent! Subbed chopped pecans for sunflower seeds out of necessity and halved the recipe but otherwise followed it exactly. (Added the pecans together with the almond slices i.e. half way through cooking since I think they are prone to burning.) Crunchy and sweet with lots of lovely clusters. Goes great with unsweetened Greek yogurt. Used cranberries and apricots for the dried fruit. The red and orange looked very pretty with the green pumpkin seeds and pistachios. Baking times were spot on.

  • Date, almond and tahini energy balls

    • Yildiz100 on October 05, 2017

      I followed this to the letter except for the fact that I did not measure the ground almonds that the balls get rolled in. I even had Iranian dates. I thought at first the mixture might be too dry to hold together but I kept pulsing in the FP and it wasn't a problem at all. These are so good! I love the way the slight bitterness of the tahini complements the dates. Huge hit with everyone in the house.

  • Scrambled eggs with feta and dill (Panir bereshte)

    • Yildiz100 on January 08, 2018

      I substituted 1 tbs fresh dill for the 2 tbs dry and cut the turmeric to 1/4 tsp. Next time cut turmeric to 1/8 tsp for my taste, though a turmeric lover would like it at 1/4 tsp. Very good and comforting.

  • Olives marinated with walnuts and pomegranates (Zeytoon parvandeh)

    • Yildiz100 on November 22, 2018

      Delicious flavors but I had a very thick batch of pomegranate molasses, and it wanted to form a dough with the walnuts. Next time, I will dissolve the the molasses in the olive oil and be careful adding the walnuts. Even better, only make this recipe with a thinnish pomegranate molasses.

  • Gilaki pinto beans (Loobia pokhte)

    • Yildiz100 on May 19, 2017

      I chose this because I wanted to use up some pintos but I didn't want to make a Mexican dish, and this fit the bill. This was just ok. My bean loving 4 year old didn't like it, so I will not repeat.

  • Cucumber salad with sekanjibeen dressing

    • Yildiz100 on October 29, 2017

      This is a tasty, light, marinated cucumber dish that is very low in oil, so it would make a great contrast to a rich main dish. It made me think of a Persian version of pressgurka. The dressing has a lot of honey so the salad has a noticeable honey aroma. This was nice with the cucumbers, but I don't personally love that particular honey smell so I liked but didn't love this dish. A honey-lover would probably go crazy for it though. For a better presentation, add dressing and salt, blend, THEN add pomegranate. Otherwise, the seeds all fall to the bottom when you stir. I peeled the cucumbers because I prefer the texture, but the lack of green did make the salad less pretty. Maybe peel stripes next time.

  • Carrot and pistachio salad

    • Yildiz100 on November 13, 2017

      Very nice. A bit like a french carrot salad but prettier and with a nice fruitiness from the pomegranate molasses. Added pomegranate seeds-they were nice.

  • Butternut squash and dried lime soup (Soup-e kadoo halva-ee)

    • Yildiz100 on February 05, 2018

      This was very disappointing - no one in the family would eat it. I think if the squash were roasted rather than just being sweated/boiled the flavor could have been improved. As it was it was pretty insipid. I wouldn't repeat it even with that change however, because I found the cinnamon, dried lime, and pomegranate molasses combo just tasted strange with the squash.

  • Bandari fishcakes with a tamarind and date sauce (Kuku-ye mahi)

    • Yildiz100 on February 05, 2018

      The potato completely overwhelmed the fish so that the fish was undetectable. The texture was spongy and unpleasant with a powdery mouth feel. I think this needed some flour or breadcrumbs to make it more solid. (Also less potato and more fish.) Not willing to risk trying it again with these changes though. Afraid it won't work out and will end up going to waste.

  • Grilled mackerel with a spicy pomegranate salsa

    • Yildiz100 on January 08, 2018

      Nice, but I wasnt sure the salsa really complimented the fish. The crunch of pomegranate is odd with the texture of fish. It was delicious eaten separately as a salad, however. The mint was a bit too strong. Not minty-more bitter. Reduce to 1 tbs next time.

  • Lime and saffron chicken kebabs (Jujeh kabob)

    • inflytur on July 01, 2018

      Beyond delicious. I once made this for a barbecue pot luck and now it is the dish I am always asked to bring. One particularly great aspect of the recipe is that you roast the chicken in the oven and then crisp it on a grill. That means that you can largely prepare the dish the day before and that you don’t have to transport raw chicken. Keep in mind that longer the chicken marinates the better it will be. Let it marinate for at least 24 hours. 36 is best.

  • Chicken with walnuts and pomegranates (Fesenjoon)

    • Barb_N on January 16, 2019

      Please note- you must plan ahead or have an entire evening to make this dish, but it is worth it. Unlike versions on Food52, the walnut paste is cooked for an hour, then another hour, THEN you add the chicken. Maybe I skimped by 15-30 minutes but I thought I compensated by adding less water (some of which I replaced with stock) but I felt my sauce was too thin. By then it was almost 9 pm and we ate any way. Delicious. Will defineitely make again when I can keep ‘on the hob’ for 3 hours but I will still use less liquid. Wanted to serve with Melissa Clark’s Roasted carrots with walnuts, feta and dill from Dinner Tonight but used up all the walnuts in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    Yasmin Khan is a storyteller who happens to share tales of delicious food and beautiful lands.

    Full review
  • ISBN 10 1408868733
  • ISBN 13 9781408868737
  • Linked ISBNs
  • Published Apr 07 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing

Publishers Text

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 cafés 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.

Other cookbooks by this author