Cooking in IranCooking in Iran

At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian. With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips