The second surviving Safavid cookbook, entitled "The substance of life, a treatise on the art of cooking" ( Māddat al-ḥayāt, resāla dar ʿelm e ṭabbāxī), was written about 76 years later by a chef for Abbas I. The introduction of that book includes elaborate praise of God, the prophets, the imams, and the shah, as well as a definition of a master chef. It is followed by six chapters on the preparation of various dishes: four on rice dishes, one on qalya, and one on āsh. The measurements and directions are not as detailed as in the earlier book. The information provided is about dishes prepared at the royal court, including references to a few that had been created or improved by the shahs themselves. Other contemporary cooks and their specialties are also mentioned. [19] Staple foods [ edit ] Rice [ edit ] Since Persian restaurants only serve a limited range of dishes that Iranians make at home, this book is a good option for those who would like to experience Persian kitchens. Walker, H. (1992). Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings. Proceedings of the Oxford Symposium on Food and Cookery. Prospect Books. p.272. ISBN 978-0-907325-47-5 . Retrieved 23 February 2023. Biryan: A traditional dish in Isfahan made from minced meat, fat, onion, cinnamon, saffron, walnut and mint that is served with baked lung.

All recipes have been presented in easy-to-follow steps, enabling enthusiasts in foreign countries to cook and enjoy the taste and balanced diet of Persian cuisine. For most recipes, a vegetarian section has been added for veggies too. Verjuice, a highly acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes. [26] It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as khoresh e qure (lamb stew with sour grapes). As a spice, verjuice powder ( pudr e qure) is sometimes reinforced by verjuice and then dried. The most crucial and special part about this cookbook is that most of the recipes can be cooked without any complicated ingredients and still the flavors turn out to be very much appetizing. The cookbook lists all the recipes systematically and even nutritional information’s are provided so that per intake of calories and other nutrients can be counted. The cookbook lists all 100 recipes that are completely authentic Persian foods and anyone can make it anytime.Vatandoust, Soraya. (13 March 2015). "Chapter 8". Authentic Iran: Modern Presentation of Ancient Recipes. p.186. ISBN 978-1-4990-4061-6. Beautiful authentic Persian home cooking, with some new ideas for preparing some foods. For example, baking cukoo instead of frying it.”- NavLondon Persian food is known for being colorful, flavorful, and full of spices. The food is embedded in so many years of history, you can practically taste it. It’s an intricate art that involves tying together the most incredible flavors to create mouth-watering stews, juicy kebabs, and fluffy, buttery saffron rice. The best part? All of this food is incredibly easy to make! The author guides the selection of the right ingredients and provides some essential tools and techniques so that you can easily prepare authentic Persian dishes at home. A photo of the finished dish accompanies each recipe in the book. Cooking in Iran: Regional Recipes and Kitchen Secrets In this book, the writer gives 95 kitchen-tested Iranian recipes, combined with modern French Provencal food and contemporary American eating styles, to the enthusiast readers who would like to achieve a balanced diet. The recipes are easy to follow, each accompanied by a mouthwatering photo. They are low in fat and healthy yet tasty and nourishing.

Compared to other countries globally, Iran is considered a quite special country right from its name. Iran, also commonly known as Persia, refers to the same place. Today, people use “Iran” for the country and “Persia” or “Persian” for culture.I can’t decide which Najmieh Batmanglij to buy! I am new to Persian cooking and a big fan of comprehensive, but also practical, cookbooks, such as those from Phaidon. I’m leaning toward Food of Life, but keep coming across her new Cooking in Iran! I have a very large collection of cookbooks and for right now, I just want one of them. What do you think? Reply Burke, Andrew; Elliott, Mark; Mohammadi, Kamin & Yale, Pat (2004). Iran. Lonely Planet. pp. 75–76. ISBN 1-74059-425-8. Iranian guest tea.