From the Land of 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 1623719674
  • ISBN 13 9781623719678
  • Linked ISBNs
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Interlink Publishing Group

Publishers Text

In From the Land of Nightingales and Roses, Iranian food blogger and home cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen. Each seasonal chapter offers up delicious recipes alongside insights into the festivals, traditions and rituals that color day-to-day life in this region. From spring through to winter, Maryam offers the reader a true taste of real Persian cooking: Lamb and Eggplant Stew, Baked Fish with Tamarind, and Rosewater Ice Cream with Pistachios. Full of flavor, history and culture, Maryam's recipes are a wonderful introduction to the varied and delectable cuisine of this region. Colorful, stunning photography evoking the vibrancy and romance of the country will bring Iran into your home and make you fall in love with this unique way to cook and enjoy food.

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