Saraban

Saraban

By
Greg Malouf, Lucy Malouf
Contains
126 recipes
Published by
Hardie Grant Books
ISBN
9781740668620
Photographer
Mark Roper

Join award-winning authors Greg and Lucy Malouf on an unforgettable journey through the culinary landscape of ancient Persia and modern-day Iran. With an enticing blend of food and travel, Saraban offers a rare glimpse into a fascinating country that remains elusive and enigmatic to the Western world. The Maloufs follow ancient spice trails to meet pistachio farmers, toffee-makers and saffron growers. They eat in exotic markets, tucked-away dizi restaurants and are invited into the homes of people they meet along the way. They discover a land of generous hospitality, of tea houses, mosques and caravanserais, where the diversity of climate and terrain, a complex history and exquisite art and architecture provide a rich background for one of the world’s oldest and most diverse cuisines. The recipes in Saraban are much like Iran itself: a coming together of old and new. Classic Persian dishes sit alongside reinterpretions and exciting new creations inspired by the techniques and flavours Greg experienced as he and Lucy travelled through Iran. Written in Lucy’s evocative style, and enhanced by stunning photography, Saraban is a rich, vivid portrait of modern-day Iran, where the colourful history of Persia is always present.

In this book

  1. Introducing Persian food
  2. The staples
  3. Small dishes
  4. Soups and ash
  5. Stews and sauces
  6. Grills and roasts
  7. Sweets
  8. Preserves

Recipes in Saraban

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