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Pomegranates & Artichokes

Recipes and memories of a journey from Iran to Italy
BuchGebunden
287 Seiten
Englisch
Murdoch Bookserschienen am04.05.2023
With more than 80 recipes and stunning photography, Pomegranates & Artichokes tells the story of two food cultures and the delicious space in between.mehr

Produkt

KlappentextWith more than 80 recipes and stunning photography, Pomegranates & Artichokes tells the story of two food cultures and the delicious space in between.
Details
ISBN/GTIN978-1-922351-66-1
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2023
Erscheinungsdatum04.05.2023
Seiten287 Seiten
SpracheEnglisch
MasseBreite 198 mm, Höhe 255 mm, Dicke 32 mm
Gewicht1188 g
IllustrationenFull colour
Artikel-Nr.59545022
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
I. IRANGolden onionSaffron infusionIranian riceNASHTA, FOOD TO BEGIN THE DAY WITH The typical Iranian breakfast platterMy grandmother's bicoloured teaA milky breadShakes and 'potions'A simple porridge with rosewaterDate and onion frittataA light lentil soupA sweet saffron omeletteEVERYDAY COMFORT FOOD AND SMALL DISHESA pilaf with green beans and tomatoSimple egg soup with yoghurtBalls of herbs and flatbreadChargrilled aubergines with egg and tomatoesThe unthinkable Iranian 'makaroni'A simple Iranian salad, for summer and winterMany Iranian ways with yoghurtTHE ANATOMY OF AN IRANIAN FEASTUpside-down saffron rice cake, two waysIranian jewelled riceSour cherry pilafSaffron roast chicken stuffed with dried fruitChicken braised with pomegranateTrout stuffed with herbs, barberries and walnutsMutton braise with courgetteSavoury stuffed applesBY - OR INSTEAD OF - THE TEAIranian raisin cookiesSaffron rice pudding with almondsAn imitation of traditional Iranian ice creamA simple cake with date frosting, inspired by the SouthSaffron and lemon toasted almonds and pistachiosTwo types of tiny cookiesSharbat, many refreshing drinks for hot daysII. IN BETWEENRECIPES FROM THE LEVANT AND EASTERN MEDITERRANEANCreamy aubergine and tahini dipScarlet spread of bell pepper, pomegranate molasses and walnutsFilo triangles stuffed with fetaCourgette patties with feta and dillTwo bread salads from the LevantTwo ways with stuffed bell peppersTurkish aubergine in tomato sauceCircassian chicken with walnutsLamb kebabs with tomato sauce and yoghurtThe Palestinian upside-down triumph of riceMeatballs with sour cherries from AleppoBaklava beyond bordersMilky, silky tricolour puddingSyrupy baked quince, spicy and drunkenLabneh with (rose petal) jamIII. ITALYTHE MARKET AND THE PANTRY: A FEW SIMPLE DISHESA simple salad of grilled courgette, garlic, mint and (a lot of) olive oilEasy, versatile farro salads for all seasonsPasta and chickpea soupMidnight spaghetti with garlic, chilli and olive oilA Tuscan bread saladOniony, garlicky braised bell peppersA simple artichoke soupArtichoke and potato saladAN APPRECIATION OF APERITIVOMy three favourite aperitivo cocktailsNibbles and small bites next to those cocktailsDeep-fried artichoke wedgesOranges and anchoviesCrostino with lardo, figs and honeyTaralli with chilli flakes or fennel seedsBatter-fried pears and pecorinoFried polenta bites with porcini mushroomsIL PRANZO DELLA DOMENICA AND OTHER CELEBRATIONSRustic savoury pies, two waysStuffed artichokes, Sicilian styleAn ode to Pasta al pomodoro: Bucatini 'marinated' in tomatoesThe majestic rice timbale from NaplesGuinea hen with pomegranateThe beloved aubergine bakePork roast with pears and chestnutsTomatoes stuffed with riceCOFFEE, MERENDA AND OTHER INDULGENCESTiramisu, two waysPlain gelato drizzled with olive oil and flaky saltPears poached in wine with mascarpone creamChestnut flour pancakes with ricotta and honeyAn easy Italian ring cakeAn orange-scented rice cakeRicotta and wild cherry pieLittle 'chestnuts' that are actually almond cookiesSample menusmehr

Autor

Saghar Setareh was born in Tehran and moved to Rome in 2007 to study at the Fine Art Academy. She has been running her food and photography blog, Lab Noon, since 2014, and has contributed to Food52, Conde Nast Traveller UK, and National Geographic.
Alongside working as a professional photographer, Saghar runs Persian and Italian cooking classes in cities across Italy. She was among Corriere della Sera's selection of '50 Women of Food' in 2020.