Persian Cooking For Dummies

Introduction 1

Part 1: Getting Started with Persian Cooking 7

Chapter 1: Exploring Persian Culture through Food 9

Chapter 2: Tools of the Trade 15

Chapter 3: Shopping for Essential Ingredients 23

Part 2: Getting Comfortable in the Kitchen 35

Chapter 4: Common Persian Kitchen Techniques 37

Chapter 5: Using Staple Ingredients in Persian Dishes 63

Chapter 6: Delicately Spicing the Persian Way 71

Chapter 7: Bringing It All Together in a Persian Meal 77

Part 3: Appetizers and First Courses 83

Chapter 8: Healthy Yogurt Vegetable Dishes, Salads, and Sides 85

Chapter 9: Egg-xotic Egg Dishes 99

Chapter 10: Fill 'er Up! Stuffed Vegetables 111

Chapter 11: Warm and Hearty Soups and Porridge 121

Part 4: Main Courses 135

Chapter 12: Rice Is a Very Nice Dish 137

Chapter 13: Practicing Patience for Braises 163

Chapter 14: Sticking It to Kabobs and Roasts 181

Chapter 15: Savoring Meatballs, Patties, and Casseroles 195

Chapter 16: Fixing Fish Entrees 207

Part 5: Side Dishes, Desserts, and Other Delights 217

Chapter 17: Pickles and Preserves 219

Chapter 18: Pastries, Sweets, and Candies 233

Chapter 19: Delicious Desserts 247

Chapter 20: Breads and Street Food 257

Chapter 21: Thirst-Quenching Beverages 269

Part 6: The Part of Tens 277

Chapter 22: Ten (or So) Time-Saving Tips for the Kitchen 279

Chapter 23: Ten Myths about Persian Cooking 283

Chapter 24: Ten Tips on Persian Table Manners. 287

Appendix: Metric Conversion Guide 291

Index 295

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• Cozinha nacional e regional

Persian cooking; Persian recipes; Iranian cooking; Iranian cuisine; Iranian recipes; Persian culinary tradition; Persian kebab; Persian rice; Persian braise; Middle Eastern cuisine; Middle Eastern Cooking; Middle Eastern Recipes