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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.
WINNER, FOOD52 PIGLET AWARD, 2014
Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one.
—Martha Rose Shulman, The New York Times
“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”
—Heidi Swanson, author of Super Natural Every Day
“This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”
—Yotam Ottolenghi, coauthor of Jerusalem
“The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.”
—Firoozeh Dumas, author of Funny in Farsi
This cookbook presents interesting ideas for those unfamiliar with Persian flavors and dishes. But I have found almost every recipe I've tried to have some basic error -- confusing... Read morePublished 2 months ago by roxpipi
Bought this as a gift for a friend and she loved it and she has been using it quite a bit.Published 3 months ago by Alireza Sefati Taleghani
I love this cookbook. Every recipe I've tried (more than a dozen) has turned out perfectly. The flavors are bold and delicious. Read morePublished 3 months ago by Gemma
The author writes with passion and it shows with each dish. The photos are complimentary to the recipes and it introduces this cuisine to novices like myself in an accessible way... Read morePublished 4 months ago by CC
This book is really an epic achievement for exploring Persian food today, but told in such a warm and humble manner. Read morePublished 6 months ago by C. Erway