SAMIRA’S IRANIAN COOKBOOK

  • The country’s premier chef, Samira Jannatdoust, reveals the recipes that have made her a star in her own right.
  • Persian cuisine is one of the great --but least known-- cuisines of the world. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf.
  • This lavishly-illustrated cookbook offers an enticing selection of recipes, all original to Samira Jannatdoust, and was registered as a national heritage in 2011 by Iran’s National Library.
  • Samira’s Iranian Cookbook is the most complete guide to tastes, textures, and delicacy of Persian cooking.
  • 800 pages: illustrated (color), 2 volume, 319 recipes, 613 pictures,
  • First Printed in Iran in 2009
  • ISBN: 978-600-94194-4-9
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SEASON 1

Aashes

  • 45 PAGES
  • 19 Recipes

SEASON 2

Soups

  • 27 PAGES
  • 12 Recipes

SEASON 3

Salads

  • 27 PAGES
  • 16 Recipes

SEASON 4

Pollows

  • 81 PAGES
  • 39 Recipes

SEASON 5

Khoreshes

  • 67 PAGES
  • 34 Recipes

SEASON 6

Pickles

  • 53 PAGES
  • 32 Recipes

SEASON 7

Kebabs

  • 41 PAGES
  • 23 Recipes

SEASON 8

kookoo, cutlet and shami

  • 53 PAGES
  • 24 Recipes

SEASON 9

Dolmeh and Koofteh

  • 35 PAGES
  • 11 Recipes

SEASON 10

Khoraks

  • 63 PAGES
  • 31 Recipes

SEASON 11

Jams

  • 121 PAGES
  • 55 Recipes

SEASON 12

Marmalades

  • 23 PAGES
  • 12 Recipes

SEASON 12

Syrups and Compotes

  • 10 PAGES
  • 11 Recipes