In From the Land of Nightingales and Roses, Iranian food blogger and home cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen. Each seasonal chapter offers up delicious recipes alongside insights into the festivals, traditions and rituals that color day-to-day life in this region. From spring through to winter, Maryam offers the reader a true taste of real Persian cooking—Lamb and Eggplant Stew, Baked Fish with Tamarind, and Rosewater Ice Cream with Pistachios. Full of flavor, history and culture, Maryam’s recipes are a wonderful introduction to the varied and delectable cuisine of this region. Colorful, stunning photography evoking the vibrancy and romance of the country will bring Iran into your home and make you fall in love with this unique way to cook and enjoy food.
Maryam Sinaiee was born in Tehran, Iran where she learned to cook from her mother, grandmothers, and aunts. She studied ancient Iranian languages at Tehran University and has contributed several articles on pre-Islamic Persian culture and religion to Iranian publications. In 2011, Maryam moved to London, where she decided to follow her life-long passion for food and food writing. Leaving behind her career as a foreign correspondent and political analyst, she set up her food blog, The Persian Fusion, which is now one of the most popular Persian food blogs in English. From the Land of Nightingales and Roses is her first cookbook.
"Excellent work ' Blogger Sinaiee (of The Persian Fusion) waxes nostalgic about her childhood growing up in 1970s Tehran in this delightful cookbook ' Persian cuisine is made both approachable and alluring in this stellar first effort."
From the Land of Nightingales and Roses introduces the cuisine of the world's oldest culture. This comprehensive collection of authentic Persian recipes ranges from rice dishes to stews and desserts and includes recipes for condiments and refreshing drinks, not to mention the important, basic recipes that every Persian cook should know. ??Because our livesand our stomachsare led by the seasons,' the recipes are organized into seasonal chaptersexamining not only Persian food, but also Persian life. Each begins with a short introduction highlighting important dates and festivals and the foods traditionally eaten during them. Traditional names are included along with English translations, and each recipe is headed with a personal note about the dish. Maryam Sinaiee has made every effort to make each recipe as accessible as possible ' The beauty of this cookbook is its variety. It includes dishes taken from the sixteenth century, like Ran-e Beryan (Stuffed Leg of Lamb with Yogurt and Saffron) and ones that use ingredients not found in western pantries, like kashk, a salty, tangy yogurt-like condiment. All are opportunities to try something new, from techniques to ingredients. Maryam Sinaiee's wonderful From the Land of Nightingales and Roses is highly recommended for the cook who wants to get out of their comfort zone and explore an ancient cuisine full of flavor, history, and beauty."
In her debut cookbook, Iranian-born writer Maryam Sinaiee, author of food blog The Persian Fusion, invites readers to spend time in her Persian kitchen. Delve into the stories and traditions behind dishes such as baked fish with tamarind, lamb and egg plant stew, and gold-tinged saffron rice pudding. Sinaiee's warm writing transports you right to the stove beside."
Blogger Sinaiee's first cookbook, a collection of more than 100 recipes, is suffused with the romance and poetry of her homeland as found in everything from tales of her childhood and food memories to her recipes' ingredients."