The New Persian Kitchen: [A Cookbook]

This is a surprisingly excellent collection of recipes that aren't terribly laborious or complicated (although this opinion comes from someone who doesn't mind spending 5 hours in the kitchen to make a great weekend meal). There are lots of recipes I want to try, and the ones I've used have yielded excellent results.The recipes call for a number of ingredients that may be difficult to find, but once you've acquired a few staples you'll be set for most of the recipes in the book. The author admits that she was going for authentic flavors, and not necessarily authentic recipes, and I'm sure some people will criticize the lack of authenticity with respect to traditional Persian cuisine. However, as an American, I appreciate that these recipes were adapted to include ingredients that are familiar to my palate and are readily available in American grocery stores. Most of these recipes will be very easy to anyone who has a good grasp on basic kitchen techniques.One thing I will point out is that most of the savory recipes call for saffron. I have no problem with this, as it's kind of fun to use luxurious ingredients properly, but cooking your way through this book will get a little pricy. If you are considering purchasing The New Persian Kitchen as a gift, the recipient will be even more happy if you include a gram or two of saffron threads to accompany the book.

I first found out about Louisa Shafia's new book through a recent Epicurious interview that was promoting it; excited to try some new flavors, I sampled a few of the recipes (the Majoon and the Carrot Salad) and was immediately smitten. The ingredients worked beautifully together--from the carrots, cilantro and red chile flakes to the dates, yogurt and nutty, textured topping of the smoothie/shake. I decided that I had to have the book and pre-ordered it; since receiving it, I've made several more dishes: the Turmeric Chicken (flavorful and tender; the combination of the yellow chicken with the lime garnish was also visually pleasing), the Rhubarb, Strawberry and Mint salad (as refreshing as it sounds and a celebration of spring produce) and the Beet Burgers (a tasty and textured veggie burger). I can't wait until the weather gets cooler to try some of the soups and stews. This book is inspiring, lovely and with well-written and original recipes. Perhaps I feel this way (at least about the originality) since I don't know all about much about Persian cooking, but this is definitely a good resource to introduce one to both traditional and experimental Persian flavors.

The recipe is worth it for the Vegetarian Grape Leaves recipe alone. However, be warned, all the recipes are HUGE quantities, and the recipe itself has no quantity info on it at all. I made one of the bread recipes, and it made 8 loaves. The grape leaves made about 100. It was out of control. Obviously, I should have known better. ;-)

I ordered the book to see if the recipes were as good as her suggestions for the "fresh herb platter" (sabzi khordan), which I read on line. My American and Persian dinner guests cleaned the plate. The "green herb and kidney bean stew" (ghormeh sabzi) recipe had to be started the day before (to soak and cook the beans and freeze the tofu), and then an additional 2 hours to prepare. I usually prefer simple recipes, but the finished dish was worth every minute of time put in. Amazingly, as promised, the tofu tasted like lamb. The rice recipes are fool-proof. The many Persian stores in Los Angeles make it easy to find all recommended ingredients. I look forward to cooking my way through the book. It is a welcome addition to my select library.

I ordered this book cause I got interested in Persian cuisine, at the the same time keep kosher. I read an article about Shafia in the New York Magazine and her Passover Gondi soup, and immediately ordered it. I love that she makes this book very versatile. The kosher observant can use this, vegetarians can use this, and the health conscious as well, since she tries to stay away from white flour or white rice, or pure sugar. She offers great substitutes for sugar, such as coconut sugar, palm sugar etc. I truly love this book! I made the meatballs with the tomato sauce and everyone including my 3 picky kids loved it. Additionally, the book has nice pictures and is very appealing!

Bought the book because of the fantastic Persian fish recipe on NYTimes that was adapted from it. Also amazed by how great the vegan recipes turned out!

I have to say most if the recipes I have never heard of. Alcohol is not allowed in authentic Iranian food as it is illegal in Iran. Interesting that you would use beets in Pheasant Joon. I believe these would be accurately described as fusion recipes.I do love your history and your informational sections and based on that was totally with the $2.00 I spent. The recipes are interesting but I doubt I will venture into them as I am a purest in my Persian/Iranian food.

I love Persian food and while some of the recipes here are not strictly traditional, they are very good recipes indeed. As a vegetarian I will often buy non-vegetarian cookbooks and adapt the recipes to my needs. Ms. Shafia has included a number of wonderful vegetarian recipes, as well as the ones I can adapt. The instructions are clear, and the photographs are lovely. So far everything I have made has been delicious. My meat-eating husband has enjoyed the food as well. Definitely going to be a "go-to" cook book for me.