Following up on Burma, her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish with abandon) and also the tart, as revealed in the ingenious use of sour plums, sour cherries, pomegranates and limes. There are the delectable filled dumplings, flatbreads and stuffed vegetables; plus gorgeous Persian rice dishes, grilled meats and skewered kebabs. There are fresh cheeses, sparkly salads, spice blends and spectacular sauces based on walnuts ground to a paste.
A collective of recipes from the heart of the Persian Empire, in which astonishing flavours, riveting tales, and ancient history come alive.
A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels. The Wall Street Journal"