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In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.
Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.
Recipes I've not found before - obviously form the home kitchens where the true Persian food comes from.Published 2 months ago by dalegirl65
A beautifully written book. I've only tried a couple of recipes so far, but so far, so good!Published 3 months ago by PEG DONAHUE
Ever since the author opened her pop up shop (Lakh Lakh) in NYC, I've been going almost every monday night with my persian friends to try something new. Read morePublished 3 months ago by Kevin Maghami
I get that the author is trying to add new ingredients to change things ups, but some of the new additions are too weird. Read morePublished 4 months ago by N.E.
I Went to East village to taste the food of this writer, it was not what we call food in Iran. It is like the French new Cuisine of the 70s. Read morePublished 4 months ago by pistoo
I have now bought three of these. It's a wonderful cookbook...the food is aromatic and simple without being simplistic. I love it.Published 4 months ago by Omnivorous Reader
Fresh flavors, approachable recipes, beautiful photos. Love this book. This is one you will turn to again and again.Published 4 months ago by A. Argersinger