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.