Persian Feasts: Recipes and Stories from a Family Table is a collection of 100 regional delicacies and authentic dishes, along with specially commissioned food photography.
The book has been written by Leila Heller and co-authors Lila Charif, Laya Khadjavi, and Bahar Tavakolian in honour of Heller’s late mother, Nahid Bayat Makou Taghinia-Milani (Nahid Joon).
Iran’s vast and diverse landscape, spanning more than 630,000 square miles, has a highly diverse culinary profile across its many regions.
Consisting of Persians – who account for most of the country – Turks, Kurds, Baluch, Bakhtiari, Lur, Arabs, Armenians and Assyrians, the country boasts a tremendous array of dishes, each contributing their own unique textures, aromas and ingredients to their national plate.
Persian Feasts distils the warmth of the region’s renowned cooking and hosting, presenting a delicious array of recipes specifically catered to home cooks.
Unique and unexpected ingredient combinations bring distinctive tastes and aromas to every dish, ranging from a simple Herb Frittata to a delicately perfumed Cardamom and Rose Water Pudding.
The book features multiple hearty stews, saffron-infused rice dishes and succulent kebabs, highlighting the sheer variety of ingredients and reflecting Iran’s diverse culinary traditions dating back 5,000 years.
Organised by food type, the book’s contents span appetizers and side dishes; soups and potages; meat, poultry, and fish; rice dishes; chutneys and jams; and drinks and desserts.
Each recipe features an introductory headnote, offering greater insight into the food’s cultural and personal relevance. Recipes are also accompanied by sumptuous photographs, all shot at home on Heller’s own stunning tableware.
Three essays by art historians are also interspersed throughout, providing historical accounts of Persian cuisine and culture that expand the book’s scope and recipes.
Born in the foothills of Tehran, Leila Heller grew up in a vibrant culture steeped in history and tradition.
When her family left Iran in 1979 following the revolution, they brought with them the recipes and memories of their homeland.
Nahid Joon, Heller’s mother, imbued her cooking with love and nostalgia, and, as time passed and the family settled in New York City, cooking increasingly proved synonymous with celebrating and maintaining ties with Iran.
The family’s New York City dinner parties became legendary, earning them the title of de facto cultural and culinary ambassadors of Iran, a tradition Heller continues by hosting feasts at her home and art gallery.
HERB FRITATTA (Kookoo Sabzi)
Preparation time: 30 minutes, plus 20 minutes soaking
Cooking time: 55-60 minutes
Serves: 8-10
The Persian frittata is similar to an Italian frittata or crustless French quiche and a blank canvas made for herb, spice, and flavour embellishments.
It can be made with mostly herbs (as in this recipe); eggplant (aubergine) and zucchini (courgette); green beans and meat; or chicken and saffron.
While it can be prepared on a stovetop, it is more commonly baked in an oven and then cut into small squares or pie slices. It can be served hot or cold as an appetizer, side dish, or main course.
Ingredients
For the frittata:
- 6 cups (12 oz/350 g) finely chopped cilantro (coriander)
- 6 cups (12 oz/350 g) finely chopped parsley
- 3 cups (12 oz/350 g) finely chopped chives or scallions (spring onions)
- ⅔ cup (5 fl oz/150 ml) virgin olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 8 eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon ground turmeric
- 1 teaspoon Persian Spice Blend
- 1 tablespoon all-purpose (plain) flour
- 2 cups (9 oz/250 g) walnuts, coarsely chopped
For the garnish:
- 1 tablespoon butter
- 4 tablespoons dried barberries, soaked in cold water for 20 minutes
- 1 tablespoon sugar
- 1 teaspoon rose water
Method
Make the frittata. Preheat the oven to 500°F (260°C/Gas Mark 10).
In a large bowl, combine the herbs and mix well.
Heat 6 tablespoons of oil in a large skillet over medium-high heat. Add the herb mixture and sauté for 4–6 minutes, until shiny.
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the onions and garlic and sauté for 7–10 minutes, until softened and lightly golden. Set aside to cool.
In a large bowl, combine the eggs, salt, pepper, baking powder, turmeric, and Persian spice blend. Add the cooled herbs, onion mixture, flour, and walnuts. Using a silicone spatula, gently fold the mixture and take care not to overmix.
Add the remaining 3 tablespoons of oil to a nonstick ovenproof dish, about 10 × 16 inches (25 × 40 cm). Tilt the dish to coat the base in oil. Add the herb mixture and gently smooth the top using a silicone spatula. Bake for 10 minutes.
Reduce the oven temperature to 350°F (180°C/Gas Mark 4) and cook for another 30 minutes, until golden. If you would like it to be crispier, reduce the heat to 300°F (150°C/Gas Mark 2) and cook for another 10 minutes.
Make the garnish. Combine all the ingredients in a medium skillet. Sauté over medium heat for 4 minutes, until the barberries are soft. Barberries burn very easily, so stir frequently.
Garnish with the caramelized barberries. Slice, then serve.
Persian Feasts: Recipes & Stories From a Family Table
Published by Phaidon
On sale September 10. $69.95
