Here I present: Louisa Shafia, “New Persian Kitchen”, 2013.
INTRODUCTION.
Louisa Shafia, “New Persian Kitchen”, 2013 is a hundred ninety-nine (199) page cookbook of ten (10) chapters (plus introduction). The “table of contents” of the book cookbook is shown BELOW.
TABLE OF CONTENTS.
0. INTRODUCTION.
1. STARTER & SNACKS.
Whole Grilled Fava Beans.
Fresh Herb Platter.
Sabzi Khordan Winter Squash Fritters with Rose Petals.
New Potatoes with Dill and Lemon.
Persian-Style Grilled Corn.
Balal Turkish Roasted Tomato and Red Pepper Dip.
Garlicky Eggplant and Tomato Spread Mirza Ghasemi.
Yogurt with Beets Borani Chogondar.
Yogurt with Shallots Mast-o Musir.
“Problem Solver” Nut Mix.
Ajil-e Moshkel-gosha.
Passover Charoset.
2. SOUPS.
Cold Pistachio Soup with Mint and Leeks Soup-e Pesteh.
Saffron Corn Soup.
Persian “Matzoh Balls” with Chickpeas and Chicken Gondi.
Pomegranate Soup Ash-e Anar.
Oat and Mushroom Soup Soup-e Jo.
Savory Amaranth and Turkey Porridge Halim-e Shir.
Cleansing Spring Nettle Soup.
Bean, Herb, and Noodle Soup Ash-e Reshteh.
3. SALADS.
Chicken with Potatoes and Olives.
Tomato and Cucumber Salad Salad Shirazi.
Shaved Celery Root and Pomegranate Salad.
Roasted Peach and Corn Salad in Tamarind Vinaigrette.
Vinegar Carrots with Toasted Sesame Seeds.
Cucumber and Watermelon Salad.
Radish, Rhubarb, and Strawberry Salad.
4. VEGETABLE & EGG ENTREE.
Herb Frittata with Walnuts and Rose Petals Kuku Sabzi.
Roasted Stuffed Artichokes with Mint Oil.
Stuffed Tomatoes with Pistachio Pesto.
Sweet and Smoky Beet Burgers.
Tempeh Kebabs with Minty Cilantro-Lime Sauce.
Potato Cakes with Tamarind Sauce Kotlet.
5. MEAT & FISH ENTREE.
Chile-Saffron Fish Kebabs Kebab-e Mahi.
Grilled Shrimp with Lime Powder and Parsley–Olive Oil Sauce.
Lamb Meatballs with Mint and Garlic Kufteh.
Parvin’s Tamarind Stuffed Fish.
Olive Oil–Poached Fish with Fresh Herbs and Lemon.
Lamb Kebabs in Pomegranate-Walnut Marinade Kebab-e Torsh.
Grilled Liver with Cumin, Garlic, and Fresh Basil.
Whole Roasted Fish with Oranges and Saffron.
Chicken Kebabs in Yogurt Marinade Joojeh Kebab.
Turmeric Chicken with Sumac and Lime.
6. MAIN DISH STEW & CASSEROLE.
Eggplant and Tomato Stew with Pomegranate Molasses Bademjan.
Pomegranate Walnut Stew Fesenjan.
Barley Stew with Lamb and Rhubarb.
Seared Chicken with Peaches Khoresh-e Hulu.
Green Herb and Kidney Bean Stew Ghormeh Sabzi.
Persian Gulf–Style Spicy Tamarind Fish Stew Ghaliyeh Mahi.
7. RICE & GRAINS.
Jeweled Brown Basmati Rice and Quinoa Morassa Polo.
Saffron Rice Chelo.
Sweet Rice with Carrots and Nuts Shirin Polo.
Rice with Rose Petals and Barberries Zereshk Polo.
Rice with Sour Cherries and Almonds Albalu Polo.
Rice with Favas and Dill Baghali Polo.
Tomato Rice with Dried Limes Estamboli Polo.
Persian Shepherd’s Pie Tah Chin.
Quinoa with French Lentils, Wild Rice, and Golden Raisins.
8. SWEETS.
Chickpea and Almond Flour Icebox Cookies Nan-e Nokhodchi.
Rhubarb and Rose Water Sorbet with Rice Noodles Faloodeh.
Pomegranate Semifreddo with Blood Orange Compote.
Saffron Frozen Yogurt and Cardamom Pizzelle Sandwiches Bastani.
Mulberry Yogurt Cake.
Date-and-Walnut-Filled Cookies Koloocheh.
Amaranth Rice Pudding with Rose Water Sholeh Zard.
No-Bake Persimmon and Goat Cheese Cheesecake.
Nutty Chocolate Bark with Cardamom and Coffee.
9. BEVERAGE.
Salty Mint Yogurt Soda Doogh.
Date Shake with Toasted Nuts Majoon.
Sour Cherry Spritzer.
Cardamom Coffee.
Naturally Sweet Dried Lime Tea.
Winter Orchard Tea Watermelon, Mint, and Cider Vinegar Tonic Sekanjabin.
10. PICKLES & PERSEVERES.
Sour Plum Pickle Gojeh Sabz.
Mixed Vegetable Pickle Torshi.
Turnip and Beet Pickle.
Garlic and Sun-Dried Tomato Pickle Torsh-e Sir.
Fig Mustard.
Tamarind Date Chutney Torshi-e Khorma.
Sour Cherry and Rose Preserves Moraba-ye Albalu.
COMMENTS.
Louisa Shafia is an American chef’ of an interfaith birth. She pursues her Persian roots with food-identity. America is multi-cultural, and Louisa Shafia presents her culinary skills well in the cookbook.
