Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Inspiration: “New Persian Kitchen” Cookbook

NewPersianKitchen

Every once in a while, Jacque and I dream about writing our own cookbook. We would compile everything we’ve learned over the years, select our favorite recipes, obsess over layout and aesthetic, and ultimately create something worth the “inspiration” pages of our fellow bloggers. So when I bought Jacque a signed copy of Louisa Shafia’s New Persian Kitchen (how could I deprive her of a cookbook I love so much?), one of the first things she said was, “If {when} we ever get to that stage, I’d like to make our book similar – full of photos and tips!” I couldn’t agree more.

The New Persian Kitchen is a compact little cookbook, loaded with over 100 recipes, tips, and brightly colored photos. It’s stunning. Really, there’s no other way to describe it.

Similar to M & D, Shafia’s cooking combines principles of healthy, wholesome eating with the traditional flavors of a beloved cuisine and the indulgence of dessert. For many recipes, she provides alternatives for vegetarians and vegans. For example, her traditional Pomegranate Soup includes lamb meatballs, but her “Vegetarian Option” at the bottom swaps out the meatballs for some beets, barley, and beans. She transforms the popular Gourmeh Sabzi meat stew with tofu, beans and herbs. And there’s plenty to love for meat eaters, too – Turmeric Chicken with Sumac and Lime, Tamarind Stuffed Fish, Persian Shepherd’s Pie. For people who eat more M & D style, the book is also loaded with salads, appetizers, and creative sweets. The photo of her Rhubarb & Rose Water Sorbet with Rice Noodles is almost worth framing and hanging on the wall.

The New Persian Kitchen is also the rare kind of cookbook you actually want to read. Shafia shares how growing up with a Persian Muslim father and Ashkenazi Jewish mother ultimately influenced her decision to write this book, and how her years as a chef at San Francisco’s vegan Millennium restaurant gave her a strong footing in cooking hearty, wholesome cuisine. (I recently got to experience Millennium with a good friend – definitely worth the visit).

Below are some of the recipes we’ve already shared from the cookbook, and we definitely plan on posting more. Until then, we hope you buy this cookbook for yourself and share your experience with us! –jaime

Good Soup

Chilled Saffron-Lime Corn Soup

Good final

Persian “Minestrone” Soup with Minty Fried Onions, adapted from Shafia’s Bean, Herb and Noodle Soup.

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This entry was posted on December 10, 2013 by in Cookbook, M & D Inspiration and tagged .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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