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Joon: Persian Cooking Made Simple, by Najmieh Batmanglij
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About the Author
Najmieh Batmanglij was born and raised in Iran. During her childhood, her mother wouldn't allow her in the kitchen. "Concentrate on your education," she would say. "There will be plenty of time for you to cook later in life." Najmieh came to America in the 1960s to study at university and would cook Persian food with fresh local produce using recipes sent by her mother in letters. Her housemates loved the food she made and encouraged her to cook all the more. Little did she know that the American food revolution had just begun. Later, when Najmieh returned to Iran with her master's degree in education in hand, her mother welcomed her into the kitchen and started to work with her. At the end of 1979, as the Iranian Revolution took a more fundamentalist turn, Najmieh and her husband fled to France, where their first son Zal was born. It was in France that Najmieh decided to follow her passion for cooking. With the help of her friends and neighbors, she wrote her first cookbook, Ma Cuisine d Iran. In 1983 she and her husband emigrated to America, where she gave birth to their second son, Rostam, and wrote her first book in English, Food of Life. Najmieh has spent the past 35 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as "the guru of Persian cuisine" by The Washington Post. Her Food of Life was called "the definitive book on Iranian cooking" by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. Najmieh is a member of Les Dames d Escoffier and lives in Washington, DC, where she teaches Persian cooking, and consults with restaurants around the world.
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Product details
Hardcover: 224 pages
Publisher: Mage Publishers; 1 edition (October 6, 2015)
Language: English
ISBN-10: 1933823720
ISBN-13: 978-1933823720
Product Dimensions:
7.6 x 1.1 x 9.4 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
44 customer reviews
Amazon Best Sellers Rank:
#19,581 in Books (See Top 100 in Books)
Being half Persian, I'm always trying to discover more of my lost culture. Food is a great way. My favorite recipe in this book is the rice! Persians make rice awesome. The tadig is epic. I've made this rice many times before, but I love her recipe with adding rose water to the saffron and cardamom pods.Over all most recipes are hit or miss. I feel some are harder than they should be. Not all are tasty enough to justify all the work.I'm yet to find fresh fava beans in my area, but if I do I really want to try the fava bean recipe!
A couple of the recipes are really weird to me, for someone who has grown up with Persian food. For example, mushrooms in khoresh e karafs?! Or herbs in fesenjan?! This is a major diversion from what I grew up with, but I'll just not add those things. Otherwise, this book is straight up, and its great to get a quicker cooking version of the food.
So many splendid small dishes that are made with healthy ingredients; much simpler and quicker than most Persian cuisinelots of light fresh fareit's more of a Persian culinary influence on whatever one happens to bring back from a visit to the farmer's marketas many recipes lend themselves for a change up of ingredients depending on what's on hand or your particular tasteand most are vegetarian or come with instructions to make it vegetarianbought this book for many friends and familyit's also a GREAT first book for newbees in the kitchen.. a confidence builder for new cooks that's' for sureNooshe' Jahn!
I love to cook and I use Batmanglij's other books. What I love about this book is that it's Persian food made simple and healthy. It is great to have many vegetarian and vegan options. I love the new recipes with kale, butternut squash and quinoa. This is an easy book for both experienced cooks and a novice.
This has been the most used cookbook in our house over the past year and i have gifted it to 2 friends as well. Persian food is so delicious and pretty healthy. There are a lot of versions of classic Persian dishes but simplified and updated, as well as redone as vegetarian/vegan (or providing for vegetarian option). I've probably cooked almost all the recipes by this point (except the few desserts), and most do not require any substantial cooking skills, are easy to follow and well explained. You would need some ingredients that most stores do not carry (i.e. barberries, sumac, etc), but i have been able to find almost everything needed between whole foods and amazon. The pictures accompanying each recipe are also beautiful (and i have been able to replicate the look of most). There are a lot of healthy salads, a few egg recipes, a few meatballs, a few kebabs, 3 or 4 fish and then several versions of the famous Persian rice plus curries. It's has some good options for weeknight cooking (you might have to do some prep the day before). Would highly recommend
Najmieh Batmanglij once again delivers a fabulous cookbook. I really like the cooking shortcuts it helps when time is limited. If you are familiar with Persian cooking it can be so laborious so any reduced time is a welcome.The cookbook arrived ahead of time. Great service!
This book, like all of Najmieh's books is a gem. I have every one of her books and have bought multiple copies of each and given them as gifts to friends and family. (I bought 4 the first time and just ordered 4 more, and I'm sure I will be ordering more!) Not only are these cookbooks easy to use and follow, but she recounts the history and culture of her beloved Iran in each of her books through the recipes, description of the ingredients and the high level photography and layout. I'm an Iranian and consider myself a fairly good cook, but every Persian dish I make I first refer to Najmieh's books for inspiration and a new way of approaching the dish. Najmieh's value for the aesthetics and quality shows in her preparations and presentation. A must have cook book for anyone who likes to eat, cook or is interested in diverse cultures!
I really like the book and the thinking behind it. I have adapted some things to suit myself, for instance the omelet - I just use salsa instead of dicing up peppers and tomatoes, but I have a strong affinity for cumin and the rest of her spice palette - I'm not Persian, so this is all new to me. I'm a fan of Indian food, and Persian food as well. This is the book I was looking for.
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