Taste Real Home-cooked Persian Food for Breakfast, Lunch, and DinnerThe most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world's oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family.* Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts* Learn the tricks and techniques that have been perfected over thousands of years* Enjoy the unique aromas and flavors of the food of Iran--right in your own home* Learn the history of Persian cooking and access a glossary of Persian culinary terms* Many recipes are one page, simple to follow, and take less than an hour to make.Adapted for today's lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.

Introduction 1Part 1: Getting Started with Persian Cooking 7Chapter 1: Exploring Persian Culture through Food 9Chapter 2: Tools of the Trade 15Chapter 3: Shopping for Essential Ingredients 23Part 2: Getting Comfortable in the Kitchen 35Chapter 4: Common Persian Kitchen Techniques 37Chapter 5: Using Staple Ingredients in Persian Dishes 63Chapter 6: Delicately Spicing the Persian Way 71Chapter 7: Bringing It All Together in a Persian Meal 77Part 3: Appetizers and First Courses 83Chapter 8: Healthy Yogurt Vegetable Dishes, Salads, and Sides 85Chapter 9: Egg-xotic Egg Dishes 99Chapter 10: Fill 'er Up! Stuffed Vegetables 111Chapter 11: Warm and Hearty Soups and Porridge 121Part 4: Main Courses 135Chapter 12: Rice Is a Very Nice Dish 137Chapter 13: Practicing Patience for Braises 163Chapter 14: Sticking It to Kabobs and Roasts 181Chapter 15: Savoring Meatballs, Patties, and Casseroles 195Chapter 16: Fixing Fish Entrees 207Part 5: Side Dishes, Desserts, and Other Delights 217Chapter 17: Pickles and Preserves 219Chapter 18: Pastries, Sweets, and Candies 233Chapter 19: Delicious Desserts 247Chapter 20: Breads and Street Food 257Chapter 21: Thirst-Quenching Beverages 269Part 6: The Part of Tens 277Chapter 22: Ten (or So) Time-Saving Tips for the Kitchen 279Chapter 23: Ten Myths about Persian Cooking 283Chapter 24: Ten Tips on Persian Table Manners. 287Appendix: Metric Conversion Guide 291Index 295