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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Notes about Recipes in this book

  • 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 1902304608
  • ISBN 13 9781902304601
  • Published Aug 30 2000
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

All the recipes given in the book are authentic and have been tested by many generations of Iranian cooks and housewives and although they can sometimes appear exotic or complex, this book shows that this results from the surprising and subtle combinations of quite commonplace ingredients. Indeed, the basic methods are simple and the cook is not required either to re-equip the kitchen or to embark on an endless quest for esoteric ingredients. The book won the 1993 Glenfiddich Food Book of the Year Award.

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