Books on Iran & Iranian Culture: Persian Cuisine
Najmieh Batmanglij, a Persian-American food writer, has written extensively on many aspects of Persian cuisine. Her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times and this book too is deserving of the highest praise for its lavish photography and easy-to-follow Western interpretations of classical Persian food.
Persian Cooking: A Table of Exotic Delights is collection of 322 authentic recipes from the world's oldest cuisine. Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any market. A guide to speciality stores where hard-to-find ingredients, which are used in a few dishes, is also included.