Best Persian Cookbooks Iranian dishes or Persian food have been increasingly popular around the globe compared to the past. In recent years, many travelers and tourists travel to Iran to have an authentic experience. Moreover, the number of visitors who are looking for Persian cookbooks or cooking classes in Iran has increased. We have many inquiries from people who are interested in a one-day Persian Food Tour in Iran during their trip to the country. They would like to taste Persia through its delicious and nutritious traditional food, especially via Iran gastronomy tours. Some of them are also curious to know what the best Persian cookbooks are. They sometimes ask us for the best Persian cookbooks as souvenirs so that they can repeat their delicious experience in their home country. Persian cooking has not been only about mixing ingredients and nutrition, but also about Persian traditional medication. Since Iran embraces various geographical regions, climatic conditions, and different groups of ethnicities with different cultures, it is an amazing destination for all foodies and gourmets. Regarding the popularity and complexity of Persian food around the world, some Iranian cooks and writers wrote Persian cookbooks for those who are interested in Persian cooking. They have tried to simplify the traditional Persian food, sometimes requiring a longer time to be prepared, as far as possible to make it suitable for the modern fast life and western kitchens. Below is the list of the top ten Persian Cookbooks in English. Nush-e Jan! (It is the Persian expression similar to the French "Bon Appetit", which you will hear commonly by Iranians at the dining table, during your travel to Iran). 1. Ancient Persian and Modern Iranian Cooking and Ceremonies Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies By Najmeh Batmanglij This book,
Best Persian Cookbooks Iranian dishes or Persian food have been increasingly popular around the globe compared to the past. In recent years, many travelers and tourists travel to Iran to have an authentic experience. Moreover, the number of visitors who are looking for Persian cookbooks or cooking classes in Iran has increased. We have many
South West of Iran The video is about a special expedition journey to south west of Iran with Adventure Iran colleagues who came from France. They had two intensive weeks starting from the capital and after having cooking classes in Tehran, took a first class night train to Shiraz. Our guests have been to Iran before and they explored Iran Classic destinations, So on this trip they visited some unexplored parts of Shiraz and had another cooking class to learn Shirazian Traditional foods. From there they continued their journey towards Bishapur which was an ancient city in Sassanid Persia and the Ruins of Shapour Palace. The ruins and the site were registered on the list of UNESCO sites in 2018, and then continued towards Bushehr which is one of the unreachable Off the Beaten Tracks in Iran and spent a couple of nights there. The fish market, old Bazaar and historical part of the town with exceptional architecture are the most attractive parts of the city that needed to be visited. They continued the trip through the coastal road towards the west and visited a lot of attractions on their way to Genaveh. The amazing view of the Persian Gulf, the date trees and Siraaf town (Iran’s historical sea port) were some of the places they saw. In Genaveh they had a boat trip through the sea port and saw a couple of old boats which were for fishing and the old fresh market is one of the must see in this region. They also had an unforgettable trek through a canyon near the beach which was superb as it had an amazing view of the sunset on the Persian Gulf. With a night bus towards Ahvaz and a short ride they reached Shooshtar which is famous for
South West of Iran The video is about a special expedition journey to south west of Iran with Adventure Iran colleagues who came from France. They had two intensive weeks starting from the capital and after having cooking classes in Tehran, took a first class night train to Shiraz. Our guests have been to Iran
Ashe Jo, Traditional Persian Food Iran is a vast country with amazing diversity in geographical features, climatic conditions, cultural elements, and groups of ethnicity. Each region enjoys its unique customs, languages or dialects, traditions, clothes, and cuisine. The common feature in all regions is that Iranian cuisine is not just about mixing the ingredients, but also about how to mix which ingredients in what quantity so that the final product looks like an arty healthy meal. One of the most popular foods among all regions is Aush or Ash (the Persian style of soup). Persian food includes a wide range of traditional soups such as Ashe Jo (Barley Soup) which is one of the most popular soups served at most Persian restaurants and ceremonies. Here, you will learn how to make Ashe Jo in Persian style. If you are interested in Persian Food Tours, do not hesitate to contact us. Ashe Jo (Bean, chickpea, and herb soup), an Iranian dish Ingredients (for 5 to 6 people): 4 tablespoons of dried chickpeas 3 tablespoons of dried red beans (the ones used in Iran have small white marks) 3 tablespoons of lentils 4 tablespoons of oatmeal 4 tablespoons of wheat 3 tablespoons of porridge mix 500g mixture of fresh herbs: coriander, parsley, chives, dill, and spinach sprouts 1 tablespoon of dried mint 6 chicken legs or chicken stock 2 tablespoons of oil 2 onions 4 cloves of garlic 3 or 4 tablespoons of dried onions (to serve) Kashk * Salt & pepper Recipe: First, the day before, soak overnight the chickpeas and beans. After peeling and chopping the onions, cook them in a skillet until soft. Then, mix all the ingredients, add the stock to cover, and cook gently for about 30 minutes. Finally, just before serving, put on the
Ashe Jo, Traditional Persian Food Iran is a vast country with amazing diversity in geographical features, climatic conditions, cultural elements, and groups of ethnicity. Each region enjoys its unique customs, languages or dialects, traditions, clothes, and cuisine. The common feature in all regions is that Iranian cuisine is not just about mixing the ingredients, but
Khoresht-e Khalal, an Iranian Food Khoresht-e Khalal Badam or Silver Almond Stew is a delicious and fragrant Iranian food that originates from Kermanshah province, west of Iran. It is usually prepared in formal ceremonies, but you can easily order it in some restaurants too. So, if a Kermanshahi invited you to Khorest-e Khalal for lunch or dinner, be aware that you have been their VIP! Let's learn how to make this mouthwatering Persian food. A stew of flaked and crushed almonds A dish from the Kermanshah region Ingredients: (For 5 to 6 people) 1 large onion or 2 small 1kg of braising beef cut in pieces (150 g per person) 100 g of crushed almonds soaked overnight in rose water 1 pinch of saffron steeped in water with an ice cube (about 5 cl of water) 100 g of barberries steeped for a few minutes in cold water 1 tablespoon of tomato concentrate 5 cardamom pods 1 tablespoon of dried crushed rose buds 6 dried lemons steeped in cold water for a few minutes 2 tablespoons of sesame oil with a little water How to make it: Peel and chop finely the onions. Put them into a heavy skillet with the cold sesame oil and water. Cook gently until soft. Add the pieces of meat, the drained barberries, the almonds with the rose water, the cardamom, the rose buds, and 20 cl of water. Cover with water. Add the tomato concentrate and 3 tablespoons for the saffron-water mixture. Cook gently for 4 hours or 1h30 in a pressure cooker. Add salt and cook for another 15 minutes Serve with rice cooked in the Iranian style. * You can also make this tasty bright-color stew with poultry such as chicken according to your taste. If you are vegetarian, you
Khoresht-e Khalal, an Iranian Food Khoresht-e Khalal Badam or Silver Almond Stew is a delicious and fragrant Iranian food that originates from Kermanshah province, west of Iran. It is usually prepared in formal ceremonies, but you can easily order it in some restaurants too. So, if a Kermanshahi invited you to Khorest-e Khalal for lunch
Iranian Foods and Persian Cuisine Iran has numerous ethnic groups and tribes in its vast and historic land. Each ethnicity and tribe have its own traditional food according to geography and climate. The type of Iranian foods and Persian cuisine in the hot regions such as the Iran Deserts is very different from the northwest of Iran with its cold temperature. It also varies from the vegetarian food of the Caspian Sea to the spicy seafood of the Persian Gulf. The idea behind these distinct Persian dishes is not only to provide an endless variety of tasty recipes but, more importantly, for the food to have nourishing properties, using special herbs, to ensure a healthy body. To achieve this, it is vital to understand how traditional food was selected to suit the varying climatic conditions. The out-of-the-ordinary delicious Persian cuisine, combined with the colors of Iranian food, is for us the art of cooking. In our tradition, which goes back centuries, the hot and cold nature of the body and its temperament were taken into consideration when it was determined what to eat and where. This was to control the balance of this system. The ingredients, the root of everything we eat, are essential to keep our bodies from preventing illnesses rather than curing them. We are thankful and proud of our Persian medicine, developed over two thousand years, which is included in our every meal. In Iran, we call it ‘Iranian Traditional Medicine’, where some of our universities offer various programs about this ‘traditional medical science’. Not only, but also, this history of the hot and cold nature of our bodies has been followed by other traditions of medical science such as the Chinese, Greeks, Romans, etc. ‘Avicenna’ was an outstanding and highly admired Persian scientist who was and
Iranian Foods and Persian Cuisine Iran has numerous ethnic groups and tribes in its vast and historic land. Each ethnicity and tribe have its own traditional food according to geography and climate. The type of Iranian foods and Persian cuisine in the hot regions such as the Iran Deserts is very different from the northwest
Persian Food Iran has a great variety of food. If we want to write a list of Persian food, we would probably need several books. Of course, this food does not include sweets, bread, jams, pickles, and salads. Delicious traditional food throughout Iran has its own unique flavor in each region. If you ask foreign tourists about the features of Iran, most of them are totally satisfied with Persian cuisine, paying compliments to the exquisite Iranian dishes. Basically, Iranians have good taste. Each city has its own delicious specialty which they are proud of. Iranians are accomplished connoisseurs. When traveling, it is recommended to try that city's ‘special’ not only for it is a traditional meal but also because it represents the geographical, economic, and social conditions of that specific city. Iranian food is an interesting part of cultural life. The table is highly regarded as a symbol of respect as it is widely believed that food is God's blessing. Disrespect for food is equivalent to disrespecting God. In addition, the table is a valuable place where family members interact with each other during the day. Eating alone is somehow disrespectful to family members and signifies a broken family relationship. Iranians are capable cooks too. Their food diversity is countless where they use the most nutritious and healthiest ingredients available to prepare traditional food. In Iranian traditional medicine, which is part of the Iranian food culture, all edibles are divided into 4 categories in terms of human nature: dry, moist, cold, and hot. On the basis of this, Iranians believe they have to strike a balance between the consumption of a varied diet. Otherwise, their body and soul will become sick. Iranians eat with spoons and forks, rarely using knives. Some food is first wrapped in bread, the so-called “loghmeh”
Persian Food Iran has a great variety of food. If we want to write a list of Persian food, we would probably need several books. Of course, this food does not include sweets, bread, jams, pickles, and salads. Delicious traditional food throughout Iran has its own unique flavor in each region. If you ask foreign
Ranginak, Iranian Dessert Recipe Ranginak is an Iranian delicious dessert originally from the southern parts of the country, mainly Fars, Khuzestan, Hormozgan, and Bushehr. Persian desserts, just like Persian food, are healthy and nutritious. Although Ranginak is easy to make, it is so nutritious that makes you feel full long after having it. The main ingredients for this luscious dessert include dates, flour, and cinnamon. Here, you will learn how to make Ranginak- this Iranainan mouthwatering dessert- recipe. Ingredients: 500g of dates 3 or 4 tablespoons of flour 2 teaspoons of cinnamon or more according to taste A little powdered coconut to decorate 3 or 4 teaspoons of vegetable oil How to make delicious Iranian dessert of Ranginak: First of all, Place the dates in a dish having cut them in half, and remove the nut. After that, very gently, brown the flour in a dry pan, stirring continually. When the flour color changes, add the oil and cinnamon. Mix well to obtain a smooth paste (a little like a pancake paste). Sprinkle with coconut powder and some cinnamon. Then, pour the mixture over the dates and leave to sit for a minimum of 2 hours. It is generally served at the end of the meal with tea or coffee. *Notes: You can use butter instead of oil for a better flavor if you wish. You can also garnish the Rangnak dessert with pistachio or walnut powder according to your taste. You can fry the walnut kernel gently on low heat until it is toasted, then use it. https://www.adventureiran.com/top-ten-persian-cookbooks/ https://www.adventureiran.com/iran-cooking-tour-persian-cuisine/
Ranginak, Iranian Dessert Recipe Ranginak is an Iranian delicious dessert originally from the southern parts of the country, mainly Fars, Khuzestan, Hormozgan, and Bushehr. Persian desserts, just like Persian food, are healthy and nutritious. Although Ranginak is easy to make, it is so nutritious that makes you feel full long after having it. The main
Ghormeh Sabzi, Persian Traditional Stew Eating tradition is one of the most enduring legacies of Iranian culture and civilization that still plays an important role among Iranian traditions. You cannot find any rituals and ceremonies in Iran where eating has no place. One of the most important Iranian special dishes that more or less has become national, is Ghormeh Sabzi. The popularity of Ghormeh Sabzi among Iranians is unexplainable. Almost everyone likes this genuinely delicious Persian food. It is an idiom among Iranians that if you could cook Ghormeh Sabzi well, you are a perfect chef. This traditional and yummy stew is not only favored among Iranians but also has popularity outside the borders of Iran. Ghormeh Sabzi is cooked in a unique way in every city and every home. In some cities, tomato sauce or pomegranate sauce is added to Ghormeh Sabzi. Some make this dish with pinto beans, whereas others use kidney beans for making this stew. Sometimes, women fry vegetables less in order to make the food healthier which eventually makes the stew to have a brighter green color, while others believe that vegetables should be fried to the point that they become completely dark and closer to black. Apart from being tasty, the ingredients of this stew are rich in nutrients; from vegetables and beans to even meat and rice. Of course, what is important in cooking this stew is the ratio of raw materials. This fact has to be well respected. The most important part of the job is to prepare the vegetables with the right ratio and fry them as needed. It should be noted that the aroma of this stew is dependent on the combination and amount of vegetables. Now, we are going to teach you how to cook Ghormeh Sabzi with golden cooking
Ghormeh Sabzi, Persian Traditional Stew Eating tradition is one of the most enduring legacies of Iranian culture and civilization that still plays an important role among Iranian traditions. You cannot find any rituals and ceremonies in Iran where eating has no place. One of the most important Iranian special dishes that more or less has become
