Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

This cookbook is phenomenal as it contains traditional and modern revisions on recipes that has been used by Iranian families for many generations. Although the directions were clearly written, and there are many pictures and new techniques showing how the traditional dishes are being done. I tried the Chelo - Saffron rice cooked in a rice cooker which is easier to cook the rice in my household. Then made the baqlava - which is different because it used a pie dough with a almond and pistachio paste and another flaky dough on top. This is really similar to one of the baklava that I saw on TV at the Travel Channel. I gave some to my co-workers, and said they were amazing. Each of the recipes also contain vegetarian options for those who don't any meat or dairy products on their diets. There are also helpful tips and historical tidbits on some of the recipes which are interesting. Food of Life is a cookbook filled with easy to read historical anecdotes, poems and other references of how Persians and Iranians use foods on different festivals, parties and other occasions of their daily lives. There are also influences with the South Indians, Chinese, Asian and Middle Eastern that reference where food was originated even the word origins came from. This book is really comprehensive, detailed Iranian and Persian cooking and baking filled with historical anecdotes, poems referencing the dish or any interesting essay related to them, and it is well written for those who are really interested cooking this cuisine. I highly recommend having this cookbook on your kitchen library and is a primer for Persian cooking. First, I tasted and experience a unique food customs from my cousin's husband who is Persian, and the restaurant (CheloKababi) was listed under Appendices of Iranian restaurants within California. Then bought this book out of curiosity, and wanted to cook some Persian food at home. So far, I had tried cooking Saffron rice cooked in a rice cooker, Baqlava, and there is even a DIY on preparing Persian kitchen ingredients and storing them. She even gives you tips on what brands to use for cooking rice found mostly in the US. I am still exploring Persian cooking and try out other recipes in this book. Najmieh does an excellent job putting relevant and colorful photos with easy-to-follow instructions. She even provides vegetarian options, and few helpful tips and techniques on some of her recipes. This book is the expanded edition which list some of recipes taken from books she had written in the past.

What a delicious book! First, the thing I look for first in a great cookbook is that it provides a window into a culture and a cuisine. Najmieh Batmanglij gives a lot of information about the various dishes and ingredients also how these dishes are served and when, so you get a sense of the cuisine as a whole. The second thing I look for in a great cookbook is that the recipes actually work! Sounds a little dumb, doesn't it? But don't underestimate that as an important quality in a cookbook. Strange as it may seem, far too many cookbooks are far better just to read than they are to cook from. So far -- and I have only had the book for about a week -- I have made several of her recipes and they work. Not only do these recipes come out the way they should, but Batmanglij gives notes on variations -- how to adapt a recipe for vegetarians, what happens if you cook something in the oven instead of on a grill, etc. Although she gives the authentic ingredients -- for example barberries -- she also suggests a substitution if you can't get them readily. Having said that, she also gives a list of stores and web sites where you can order any of the ingredients not available in your local supermarkets. She gives several ways to cook that glory of Persian cuisine -- Basmati rice, including an easy version. I tried one of the versions using my rice cooker and I must say that it cut down on the preparation time substantially and produced a version that was good enough to serve to anyone -- with the possible exception of your picky Iranian mother-in-law, should you have one. (In that case, stick with Batmanglij's traditional directions!) But don't think that these recipes are so arcane or hard to make. They are not. Most of them are actually quite easy but what makes them so wonderful is the use of spices, herbs, yogurt and souring ingredients to make mouth watering dishes out of very simple and not very expensive ingredients. Not only that, but for those of us trying to eat more veggies, whole grains and cut down but not eliminate meat, this cookbook is one which will re-energize you in the kitchen. There are so many recipes you will want to try and most of which can easily be incorporated into your everyday cooking. And, no, I am not a friend or relative! Buy the book.

My first foray into Persian cuisine was New Food of Life, which significantly helped expand my limited American palette. After cooking and enjoying dishes like jeweled rice, chicken kabab, and fresh herb kuku, I knew I had to get my hands on the 25th Anniversary Edition of this tremendous cookbook. The moment I opened the Amazon package, I knew the new version of Food of Life was special -- with its bold new colors and redesigned cover. Considerably larger (about 50% more content) than its predecessor, this expanded and updated version contains glossy, high-quality photos for each recipe, vegetarian versions of some of my favorite recipes from the old book, more poetry, helpful reference guides (like translations and contact information for specialty stores) and most importantly, new recipes. As I continue to cook my way through the new version, I've come to realize that this book transcends cookbook -- it is both a work of art and bastion for the rich culture of Iran . While friends and family marvel at the aesthetics of the book, I get lost in the hilariously incisive musings of Mulla Nasruddin. Because of this book, I have learned so much about Persian history, culture, and cuisine. If you're looking for a visually pleasing book that will intuitively guide you through some of the most delicious Persian dishes (including ancient recipes), you must buy the 25th Anniversary Edition of Food of Life.

So I bought this book as a bridal shower gift for a friend of mine. She loves to cook and eat and share and love, so I knew a cookbook would be a great gift to start her marriage with. She is of Persian descent, and many of her relative from Iran were in attendance at the shower. She took one look at the gift and burst into tears (I nailed it!!) -- she LOVED it!! The Iranian relatives took turns poring over the pictures, exclaiming how delicious and authentic the food looked, and reveled in their memories of their mothers cooking these same recipes. The book itself is just beautiful, full of illustrations and great background info on a lot of the dishes. Its huge, too! There are a TON of great recipes in there. The bride loved it because the recipes were explicit in direction and ranged from simple to complex. The family loved it because the recipes were authentic and the histories presented were accurate. The mother of the bride even emailed me later asking where I found it so she could get a copy, so it is Persian-approved!! The best part (besides getting a prize at the shower for making the bride so happy she cried) was that I ordered it from Amazon on Friday and got it on Tuesday. Epic win for quick delivery.

What an incredible cookbook--one of the best on any cuisine I have ever used (and I have a lot of cookbooks). I am not Iranian and wouldn't know authentic food if I had it in Teheran BUT my Iranian friends say things taste as they should. It's hard to add to all the other positive comments here but the cookbook is so wonderful I have to try. There are a whole range of recipes from soup to nuts, the recipes are straightforward and easy to follow, the ingredients are not that hard to find in today's world and you can order on-line what you (think you) can't buy locally, and the author offers vegetarian substitutes or versions for most recipes. There are a lot of pictures so you can get an idea of what something should look like. I have been a big hit at potlucks bringing one or more dishes from this cookbook. Since I mostly cook and eat vegetarian the cost of making most items is very low (once you've bought some of the less usual ingredients). I am not much of a baker but I have made several of the desserts and they have been wonderful; the Precious rice flour pudding has been a huge hit with family and friends and is very easy to make. I will say that you should taste different versions of some of the more unusual (to American kitchens) ingredients because they vary so much from one brand to another (and one country of origin to another): rose and orange water, pomegranate molasses or juice, grape molasses, tamarind, etc. Many people believe that Cortas is the best brand of some of these things (it's from Lebanon) but I suspect it's a matter of taste (or what you're used to). You can get great Aleppo pepper from Penzey's (and once you start using it, you will start going through bottles of it for all your cooking). I am so happy I bought this cookbook--it's heads and tails above most cookbooks I've ever bought.

I am absolutely thrilled with this book! What sets it apart is the crystal-clear explanations and detailed ingredient lists. The high-quality photo paper showcases vibrant images with impeccable print quality, making each page a visual treat. The colorful food imagery is a fantastic aid in envisioning the final dish. For kabobs, process is beautifully illustrated, simplifying the preparation. The inclusion of tiny fragments of Persian poetry adds a delightful touch, and the dual Farsi-English translations allow me to share this treasure with my non-Farsi-speaking friends. I greatly appreciate that the names of the dishes are presented in both languages, making it accessible to a wider audience. The detailed food explanations are provided in English, ensuring clarity and accessibility for all readers.

I am the farthest thing from Persian you will find.... Blonde hair, blue eyed and raised on a farm on the West coast! When I started dating my now fiance I had never tasted Persian food let alone cooked it. I wanted to learn about his culture and cook it for our future. This book came recommended by a persian friend of mine who although born and raised in Iran uses this cookbook as her cooking bible. She said she relies on it all the time. I LOVE the recipe for gormeh sabzi! I impressed all our persian friends who claim I did it better than their moms! However, some of the recipes come out VERY different from the average persian household. When I discuss the ingredients in some of the recipes sometimes people don't even know what they are, let alone ever use them! It seems that on some of the recipes they try to "gourmet" it up instead of keeping it authentic every day persian cooking. Also, it is not kosher so you must be careful if you keep kosher. Other than that it is GREAT! It is great for the new beginner and very detailed and easy to understand.

I have had this book for years and it is the best Persian cookbook I have used. I bought another one recently and gifted it to a friend who is very dear to me. I do recommend it since the recipes are very detailed and easy to follow.

¡Tuve que esperar casi un año, pero el libro es estupendo!!

This book is such a treat! I found myself reading it as I would any novel although it definitely made me want to experiment with Persian cooking techniques and ingredients!

Bien sûr, certains ingrédients sont un peu difficiles à trouver en Belgique, mais même en utilisant parfois des substituts le résultat est excellent. Les feuilles de chou farcies (dolmeh ye kalam): une tuerie, même pour ceux qui ne raffolent pas du chou.

Love this book, feels like home :)

Fast delivery, nice quality! Love this book