Traditional Iranian Cuisine - Original Recipes from Migrant Women: Food From Around The World, #2

By D'Arcy McGinniss

Learn how to cook traditional dishes from Iran the way they have been handed down from mothers to daughters over hundreds of years.

This easy-to-use cookbook includes recipes for popular dishes, including:

- Chelow Kebab (Lamb Kebabs)

- Vegetable Kukoo (Persian Omelette)

- Gheimeh Badenjan (Eggplant and Split Pea Bake)

- Gormeh Subzi  (Lamb and Herb Stew)

- Persian Rice

- Persian Koftah (Beef Rissoles)

- Sabzi Khordan (Herb Platter)

- Yoghurt

- Mishmishiya  (Lamb and Apricots)

- Tahcheen (Baked Rice and Chicken)

- Salad Annar (Pomegranate Salad)

- Eshkeneh (Iranian Onion Soup)

- Shaleh Zard (Saffron Rice Dessert)

- Naan Bekenji (Iranian Rice Biscuits)

- Norzorq (Almond Biscuits)

Traditional Iranian Cuisine is part of the series of books 'Food from Around the World' which has been developed in cooperation with migrant women who have shared their recipes and stories as a way of reconnecting with their traditional homelands.

• Language: English
• Publisher: D'Arcy McGinniss
• Release date: Jan 29, 2021
• ISBN: 9781393958956

D'Arcy McGinniss

D’Arcy McGinniss has a long association with food as a writer, teacher and columnist. Currently living in the Central Highlands of Victoria, Australia, D'Arcy has spent many years abroad in Ireland, Indonesia and the United Kingdom where her passion for food has provided many opportunities to work in the industry. Her latest project has been her involvement with recently arrived refugees and asylum seekers. She established a women’s group with a large kitchen as its focus where women from diverse backgrounds gather and share their recipes.

Book preview

Introduction

Lily-of-the-Valley, myrtle leaves, rose water, myrrh and saffron are just some of the fragrances of the ancient nation of Persia, as Iran was known prior to 1935. Floral motifs designed centuries ago adorn Persian rugs with pomegranates, flowers and arabesques, palms and tendrils all woven in silk in beguiling loveliness. These images of natural beauty in colours matched to precious jewels have been captured by artisans and tribesmen from eons ago and are a point of reference and pride for 21st century Iranians.

The perfumes and aromas from distant times surround Aleah and her family in suburban Australia. The rugs on the floor of her home are a constant touchstone with the past, and the kitchen shelves laden with jars of rose petals, quince jam, sugar cubes flavoured with ginger or cardamom, dried lemons, and homemade vinegar are as familiar to her children as they were to her forebears hundreds of years ago.

Aleah was born in a village called Spring in Western Iran. Her family is Baha’i, a minority group in Iran, which meant that isolation from Muslim neighbours’ was a way of life. She had only six years of school, and despite wanting to continue her education, was kept at home to help her mother. Her memories of childhood revolve around the preparation of meals and visits to the market which marked the rhythm of her day.

The walled garden around her house created the boundary of her life and so it was an extraordinary adventure when her mother told her to pack a bag and go with her to the city for 2 days, to attend a religious celebration. She was seventeen and very excited by the prospect of the journey.

Her life was to change forever when during the course of the celebrations she was introduced to a man who had accompanied her uncle. She was told he was to be her husband. Although this tradition of arranged marriage was routine it did not lessen the shock of knowing that this stranger would be