Nightingales and Roses: Recipes from the Persian Kitchen by Maryam Sinaiee

  • Rhubarb, onion, and egg soup (Eshkaneh-ye rīvās) (page 6)

    from From the Land of Nightingales and Roses: Recipes from the Persian Kitchen From the Land of Nightingales and Roses by Maryam Sinaiee

    • Categories: Soups; Egg dishes; Spring; Iranian; Vegetarian
    • Ingredients: onions; dried mint; turmeric; rhubarb; eggs
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Notes about Recipes in this book

  • Noodle, legume, and herb soup (Āsh reshteh)

    • tges on April 07, 2026

      Perfectly good ash-e reshteh recipe, however a little basic. Probably best for the weeknight dinner when you need a feed in a jiffy but not one to serve for dinner guests; there are much better recipes for those.

  • Lamb and rhubarb stew (Khoresht-e rīvas)

    • jenburkholder on June 10, 2024

      Yum, so satisfying. Made more or less exactly as written, may have gone a bit heavier on the herbs. Would make again. Salt generously.

  • Green lentil soup with noodles (Adasī bā reshteh)

    • tges on April 07, 2026

      Love this version of adasi that I have never seen in any cookbook. The noodles make it more substantial, and the recipe works for a good standard adasi. Adding a bit of ground cinnamon (not in recipe) which I have found in some recipes of adasi make this recipe a little bit more special.

  • Apricot and poached egg soup (Eshkaneh-ye keshteh)

    • jenburkholder on February 15, 2022

      This is very tasty. My apricots were too sweet and not as tart as dried usually are, so I added a generous amount of lemon juice at the end. I also didn’t have the full amount of dried mint, so I added a pinch of khmeli-suneli to add some herbaceousness. To make it more of a meal, a couple days I tossed in two eggs. Ate with bread, would definitely repeat.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Enter Maryam's kitchen to experience the flavors of her Persian cuisine.

    Full review
  • ISBN 10 1786692201
  • ISBN 13 9781786692207
  • Published Nov 01 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Head of Zeus

Publishers Text

In Nightingales and Roses, Iranian food blogger and home cook Maryam Sinaiee takes us through a full year in the Persian kitchen. From Spring through to Winter, Maryam offers the reader a true taste of real Persian cooking - Lamb and Aubergine stew, Rosewater Ice Cream with Pistachios, Baked Fish with Tamarind and Jewelled Rice. Full of flavour, history and culture, Maryam's recipes are a wonderful introduction to the varied and delectable cuisine of this region.

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