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Persian Cuisine: Traditional Foods
M.R. Ghanoonparvar
The Most Popular Persian Cookbook in America!
Over 50,000 copies sold.
 This book is a collection of authentic traditional
recipes featuring a blend of tastes which are both exotic and familiar to the Western
palate, with a wide variety of rices; combinations of meats, nuts, fruits, and vegetables
in "stews," "soufflés," pottages, and soups; stuffed vegetables;
salads and pickles, and delectable desserts; in addition to breads and drinks and much
more. These recipes, collected and tested over a number of years both in cooking classes
and before numerous Iranians, have been selected not only for their authenticity, but also
for their ease of preparation and suitability to the ingredients readily found in the
average American market. Many of the dishes are well-suited to the vegetarian diet and
others can be easily adapted to this purpose.
The book is uniquely printed in both English and Persian, with the Persian names for each
dish transliterated into English script. The back and front cover design consists of an
attractive 19th century Iranian Qajar painting and colored photographs of some of the
dishes, for which recipes are contained in the book, adorn the inside covers.
Illustrations of typical Iranian settings (such as the one depicted below), designs, and
items related to food and cooking begin each chapter of the book and are interspersed
throughout. In addition to the recipes, the book provides a large number of suggested
menus, many cultural notes, and a list of Iranian and other Middle Eastern grocery stores.
Specifications:
1994 (8th printing):x+238pp.,illus., index.
ISBN:0-939214-10-5(paper):$14.95
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Amoo Norooz and Other Persian Folk Stories
Classic Tales of Mulla Nasreddin
Shahrestaniha-ye Eranshahr
Persian Cuisine: Traditional Foods
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