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 1566564131
  • ISBN 13 9781566564137
  • Published Feb 02 2002
  • Format Paperback
  • Page Count 306
  • Language English
  • Countries United States
  • Publisher Interlink Publishing Group
  • Imprint Interlink Books

Publishers Text

Persian cooking is one of the oldest and greatest cuisines of the world. It is justly famous for its fragrance, sophistication, elegance, and subtlety. In this highly acclaimed cookbook, Margaret Shaida traces the origins of this alluringly exotic cuisine and weaves her research through a colorful tapestry of lively anecdotes and quotations to provide the most complete collection of authentic recipes available.

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