{"title":"Persian","description":null,"products":[{"product_id":"bottom-of-the-pot-persian-recipes-and-stories","title":"Bottom of the Pot","description":"\u003cp\u003e\u003cstrong\u003eWinner of the IACP 2019 First Book Award presented by The Julia Child Foundation\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. 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Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home.\u003cbr\u003e\u003cbr\u003eShadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family's heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Enchantingly Easy Persian Cookbook\u003c\/i\u003e brings the savory comforts and mystical essence of Persian home cooking to your dining table. 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With ingredients that are easy to find and techniques that are even easier to follow, you’ll discover 60 delicious new favorites inspired by the Iranian roots of recipe developer Haniyeh Nikoo.\u003cbr\u003e\u003cbr\u003eImpress your guests with traditional Braised Lamb Shank and Quick Pickled Smoky Eggplant \u0026amp; Herbs to share. Wow on date night with Spicy Red Lentil Daal or Saffron, Yogurt \u0026amp; Chicken Rice Pilaf. Or, unlock new comfort food cravings with Walnut, Pumpkin \u0026amp; Pomegranate Stew or Sweet \u0026amp; Sour Kabaab on the grill.\u003cbr\u003e\u003cbr\u003eIn addition to her irresistible recipes, Haniyeh includes a helpful guide to the most distinct Persian ingredients like saffron, barberry and hogweed and how to find them—or what to use from your pantry as a substitute in a pinch. 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Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah.\u003cbr\u003e\u003cbr\u003e Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. 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