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 1911621599
  • ISBN 13 9781911621591
  • Published Apr 10 2018
  • Page Count 289
  • Language English
  • Edition New
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street in 2000, since when it has never been out of print, and is justly regarded as a classic. It is now re-issued in an updated and revised edition with colour photographs throughout. Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to today's style of eating - many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering.

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