Notes about Recipes in this book

• Breakfast bread (Barberi)

  • Melanie on March 06, 2012

    Easy to put together - knead dough in mixer and allow to rise for about 2 hours. Then quickly shape and throw in oven for about 10 minutes. Good to serve with dips.

• Stone bread (Sangak)

  • RMcEwen on June 26, 2014

    Easy and delicious -- it takes time to make, but is certainly worth the effort. A majority of the time is hands-off, and the breads cook very quickly in the oven. I use pizza trays, left in the hot oven for ten minutes or so, because I don't have a pizza stone or similar. I also omitted the pebbles and the breads were still delicious, if not quite as interesting!

• Classic Persian rice (Chelow)

  • JLDuck on November 25, 2019

    It is time consuming and I ended up using many bowls. It taste great and the texture is fabulous. However I would only cook it on special occassions. I am sure basmati rice either using the steamed or absorption method would work for everyday meals.

• Sour-cherry rice with lamb (Albaloo polow)

  • MissQuin on June 10, 2013

    I think this could have been cooked for a little less - maybe half an hour rather than 40 mins. Otherwise it's delicious.

• Persian Gulf-style shrimp and herb rice (Maygoo polow)

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/08/26/persian-gulf-style-shrimp-and-herb-rice/

• Shiraz salad (Salad-e Shirazi)

  • Melanie on March 06, 2012

    Made this salad in a masterclass with Malouf himself. Very impressive salad visually - blew me away. Also tastes great and there is a lovely mix of textures. Dress salad at last minute - use of salt and pepper is key.

• Shaved cucumber and pomegranate salad

  • JLDuck on April 13, 2018

    This is one of the most delicious salads I have eaten. Easy to make which is an added bonus.

• Spinach, turmeric and golden-raisin dip (Borani-ye esfenaj)

  • KarinaFrancis on March 22, 2016

    Sadly this was not a winner. Not sure where it went wrong but I don't see enough promise in it to try again or tinker with it

• Soft herb omelette (Kuku-ye sabzi)

  • e_ballad on September 04, 2019

    Wow, this was surprisingly terrible. The flavour was really off & the flour made this really rubbery.

• Persepolis onion soup with soft-poached eggs (Eshkeneh)

  • meggan on November 09, 2012

    Delicious - the seasoning is perfect and it is simple to make.

• Mortar and pestle soup with chickpeas, lamb and flatbread (Dizi)

  • viperchicken on March 29, 2015

    Pg 148 Delicious!

• Fresh herb stew with lamb and dried limes (Khoresht-e ghormeh sabzi)

  • JLDuck on November 25, 2019

    It takes time however this time can be used to cook the chelow rice. It is delicious. I used significantly less stock (half) and it was still rather liquid. I also used canned kidney beans. My success rate with soaked dry in stews is very low. Worked a treat.

• Lamb and split pea stew (Khoresht-e gheimeh)

  • RMcEwen on June 26, 2014

    This went down very well with my dinner guests. It is quite rich and filling, but the lamb cooks down beautifully and is incredibly tender. I served it, as recommended, with shirin polow. The sweetness went well with the earthiness and richness of the lamb. However, as shirin polow is a bit of an effort, I think it could also be served with bread and yoghurt and a nice green salad.

• Lamb with prunes and honey (Khoresht-e aloo)

  • e_ballad on April 20, 2018

    I used lamb forequarter chops as suggested in the author’s note & would agree that the prunes cut through the fattiness of that particular cut. A good make-ahead dish. I wonder if a sprinkling of flaked almonds or pistachios would be a welcome textural element.

• Duck with pumpkin and cinnamon

  • JLDuck on September 15, 2017

    Unless you are confident about your beans suggest you par cook beans first. Ended up having it without the beans (they will form a stew another day) and it was delicious.

• Quail stewed with melting onions, saffron and chickpeas

  • JLDuck on August 25, 2019

    I cut the quail and took out the backbone so it cooked in 40 minutes and was easy to clean. An absolutely delicious dish.

• Silky braised eggplant (Khoresht-e badenjan)

  • Piprocks on April 26, 2019

    Absolutely divine! My new favourite way with eggplants.

• Skewered tamarind fish with dried-lime butter and chives (Kabab-e mahi)

  • JLDuck on April 13, 2018

    I reduced the amount of butter by nearly half. It was still delicious.

• Yoghurt baked fish with walnut-herb crumbs (Mahi-e mast-gerdu)

  • ozfoodie on February 01, 2022

    I use almonds instead of breadcrumbs and it works really well. A simple and tasty meal that I cook in the air fryer and keep going back to again and again.

• Spiced roast lamb with pumpkin and sultanas (Run-e bareh)

  • MissQuin on October 14, 2013

    Be warned. The cooking times for this recipe are way off. The lamb leg i roasted was a good 1 kilo lighter than the 2.5 kg specified and even though I cooked it 10 minutes longer than recommended it still came out quite rare - this was perfect for me as I like meat rare but I imagine that if it had been the specified weight it would have been almost raw near the bone. Also the list of ingredients ask for verjuice but it's not mentioned in the instructions. Despite this it was actually a very tasty dish. I used chopped up dates instead of the sultanas as it was what I had on hand. Veggies were in with the lamb for 40 mins and I then splashed over a little white wine vinegar (i didn't have verjuice) and roasted for another 20 while the lamb was resting. I tossed some roughly chopped coriander parsley and green chilli through the veg. Thumbs up.

• Wild fig preserve with ginger and orange (Moraba-ye anjir)

  • e_ballad on August 08, 2019

    Whilst the flavours were excellent, we found this was cloyingly sweet.