Persian cuisine is exotic yet simple, healthy yet colorful. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl, or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs, and a delicate, uniquely Persian mix of spices such as rose petals angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a delicious and balanced diet. After fifteen years of adapting authentic Persian recipes for the West, Najmieh Batmanglij presents in "Persian Cooking for a Healthy Kitchen 95 exquisite recipes that are low in fat yet high in flavor. Inspired by her years in southern France and United States this book brings about a marriage of ancient Persian, French Provenal food presentation, and contemporary eating styles. The result is a feast for the eyes and the taste buds. The recipes are intelligently written and easy to follow, and have been kitchen-tested by both American and persian chefs.
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