Doctor's Review: Medicine on the Move

October 23, 2020
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The New Persian Kitchen

In The New Persian Kitchen, chef Louisa Shafia asks the question that’s on your mind right now: “what exactly is Persian food?” It includes a lot of pistachios and pomegranates and saffron, yes, but, according to the new Ten Speed Press cookbook of nearly 80 recipes, all of its regional styles are defined by sweet-and-sour and fruity tastes. Malas is the Persian word that describes it and acidic ingredients like lemons and limes, rhubarb, sour oranges, and sumac and vinegar contribute to all the mouth-puckering. If you want a taste of it, check out the sweet rice with honey, carrots, orange zest and pistachios included here.

Recipes from the book