Persian Cooking

The oldest cuisine known to man, Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious and very economical requiring minimum amounts of meat. Many dishes are easy to prepare ahead of time and well suited to reheating. As Mrs Ramazani writes: Here is a culinary art so highly developed that the most lowly vegetable can taste divine, every meal can be a gastronomic treat, every cook a creative artist.

Author Biography

Nesta Ramazani, has cooked many more than 1001 Persian meals for her Persian husband, family and friends. Half English and half Persian, she has lived in both countries, making her uniquely qualified to offer these recipes. During a one-year return visit to her homeland, she not only feasted and tasted, but pried many a secret from Persian cooks and housewives. Back in America, she tested and tried out hundreds of dishes with friends and finally rendered the recipes to exact American measurements and timing.