Cover image for Persiana : recipes from the Middle East & beyond
Persiana : recipes from the Middle East & beyond
Ghayour, Sabrina.
Personal Author:
Publication Information:
Northampton, MA : Interlink Books, an imprint of Interlink Publishing Group, Inc., 2015.
Physical Description:
240 pages : illustrations ; 26 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX725.M628 G43 2015 Adult Non-Fiction Non-Fiction Area
TX725.M628 G43 2015 Adult Non-Fiction Open Shelf

On Order

Reviews 3

Booklist Review

Iranian cooking stays relatively unknown in the U.S. Given the nation's position between the Mediterranean and India, the country shares commonalities with cooking traditions of both regions. It seasons food with plenty of cumin and turmeric, and it values saffron's intense perfume. But it also has its own dishes similar to baba ghanoush and other smoky roasted eggplant dishes. Fesenjan, Iran's iconic dish, relies on walnuts and pomegranates, whose current popularity for American audiences makes this stew even more attractive. There's also a meat-stuffed eggplant that has obvious roots in Turkish cuisine. Although she was born into an Iranian family, Ghayour has lived so long in Britain that her book explores other aspects of Middle Eastern cooking. So she's included Turkey's notable pizza and the Levant's ubiquitous hummus. Vegetarian dishes abound. Some recipes call for unusual ingredients such as sour orange peel or barberries, but she volunteers that Mexican flour tortillas make fair substitutes for Iranian flatbreads.--Knoblauch, Mark Copyright 2015 Booklist

Publisher's Weekly Review

Middle Eastern food, redolent with spices, is one of the world's most popular cuisines, yet home cooks are often intimidated by the sheer number of ingredients many dishes call for. Enter Sabrina Ghayour; the talented chef, food writer and instructor offers over 100 delicious and relatively easy to prepare Middle Eastern dishes in this outstanding collection sure to appeal to vegetarians and carnivores in equal measure. It's hard not to like a cookbook that includes instructions such as "heat a good glug of olive oil," and this homey attitude pervades Ghayour's approach to cooking [This stylistic change was made to vary diction]. Over and over, she shows how just a handful of ingredients can result in stellar dishes such as Saffron & Rosemary Chicken Filets, Seared Beef with Pomegranate & Balsamic Dressing, and Chargrilled Eggplant with Saffron Yogurt, Parsley & Pickled Chilis, to name but three. Ingredients are easy to source for the most part - once readers have plenty of sumac, pomegranate and saffron they're good to go - and none require much in the way of prep or planning. Proteins run the gamut, from Lamb & Sour Cherry Meatballs and Turkish Kebabs to Citrus Spiced Salmon and Lahmacun--a Turkish riff on pizza that calls for spicy ground lamb. Vegetable-based sides and mains like French Lentil & Quinoa Salad with Lemon & Sumac and the simple Harissa-Marinated Asparagus will round out any plate. Though the decidedly 70's font and presentation wears a little thin, this is an outstanding collection that will surely win readers over and inspire many a meal. Color photos. (Oct) c Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Starred Review. Self-taught cook Ghayour lives in London, where she hosts supper clubs, pop-up dinners, and other culinary events. With this stunning collection of approachable Middle Eastern recipes, the author dispels the notion that Persian, Turkish, Arab, and Armenian cuisines are too complicated for home cooks. In six chapters overflowing with photos of vibrantly sauced and garnished foods, she presents small plates, breads, salads, desserts, and other dishes that can be served individually or as part of a feast. Ingredients newly popularized by Yotam Ottolenghi's best-selling cookbooks pomegranate molasses, sumac, harissa, and nigella seeds, for example feature prominently here, appearing in Eastern-style focaccia, harissa and preserved lemon roasted poussins, blood orange and radicchio salad, and other recipes. VERDICT In a word, outstanding. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.