Now there is a new cookbook that celebrates the rich culinary culture of Persia. PERSIAN DELICACIES: Jewish Foods for Special Occasions by Angela Cohan celebrates the foods of her homeland along with traditions from her Persian Jewish heritage.
“I was inspired to compile the specialty recipes of my mother, my late grandmothers, other family members, and friends in this cookbook,” Angela explains. “This book is as much theirs as it is mine. It is a tribute to my heritage as a Persian Jewish woman as well as an evolution of recipes since living and cooking in the United States for the past three decades.”
Fruits, spices, and herbs are used prominently in Persian cuisine. Angela uses fresh and organic products in her recipes representing a fusion of traditional foods with a healthy, modern approach. Typical Iranian main dishes are combinations of rice, meat, vegetables, and nuts. Although kabobs are always on the menu at Persian restaurants, they represent only a small sampling of the dishes Persians eat at home. Many of the recipes in the book can be prepared as vegetarian.
