Bloomsbury USA
The Saffron Tales: Recipes from the Persian Kitchen
Key Metrics
- Yasmin Khan
- Bloomsbury USA
- Hardcover
- 9781632867100
- 9.9 X 7.8 X 1.1 inches
- 2.3 pounds
- Cooking > Regional & Ethnic - Middle Eastern
- English
Secure TransactionBook Description
Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier
New York Times Best Cookbooks of the Year
Wall Street Journal Best Cookbooks of the Year
BBC Food Programme Best Cookbooks of the Year
A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes.
This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food. --Nigella Lawson
Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country. --Yotam Ottolenghi
Not just a great cookbook but a book full of stories - a love letter to Iran and its people. --Diana Henry
Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook.
Her quest took her from the snowy mountains of Tabriz to the cosmopolitan caf�s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.
Author Bio
Yasmin Khan is a historian and writer, and Associate Professor of British History based in the Department for Continuing Education and a member of the History Faculty. Her research focuses on the history of the British in India, the British Empire, South Asian decolonization, refugees and the aftermath of empire. She has also written about the Second World War and the imperial dimensions of the conflict.
She was born in London and educated at Oxford (St. Peter’s and St. Antony’s colleges) and was previously a Lecturer at the University of Edinburgh and a Senior Lecturer at Royal Holloway, University of London. She has held research grants from the British Academy (Postdoctoral Fellowship and Mid-Career Fellowship) the Arts and Humanities Research Council and the Leverhulme Trust.
Publications include The Great Partition: the Making of India and Pakistan (Yale University Press/Penguin India, 2007) which won the Gladstone Prize from the Royal Historical Society and The Raj at War: A People’s History of India’s Second World War (Bodley Head, 2015.) She has also published in journals including History Workshop Journal, Modern Asian Studies and the Roundtable: the Commonwealth Journal of International Affairs.
Yasmin has given public lectures and talks in the UK, Nepal, India, Pakistan and the USA. She is a trustee of the Charles Wallace India Trust which welcomes applications from Indian research students. She is an editor of History Workshop Journal, a journal committed to debating the role of history in public life, and exploring the dialogue between past and present. She has contributed to media including the Guardian, BBC Radio and Channel 4 News and in 2018 presented the BBC2 television series A Passage to Britain.
Source: Kellogg College, University of Oxford
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