Posted 24 May 2002 - 08:56 AM
Posted 27 May 2002 - 12:58 AM
Posted 28 May 2002 - 09:49 AM
I'll have a look and see if the book has any good recipes to post (can we do that here or do we need to link to a site with the info?)
Posted 29 May 2002 - 08:32 AM
As for posting the recipes, well that would be breaking all sorts of copyright laws and it isn't very fair to the author. No, what I think will happen is that in reading the book lots of details about you grandmothers recipes will come back, which are similar but not the same as the recipes in the book. You should post these, then I can tell you if they remind me of your grandmothers cooking as well.
Posted 31 May 2002 - 09:02 AM
As an Iranian, I have found no better recipes for all the foods you mention. As a matter of fact, last night, we had addas polo using the recipe from the book. It is too long a recipe to type out here. If you don't find the book, e-mail me for further information.
Posted 06 June 2002 - 05:21 PM
havidge polo lubia
This being the type of kitchen it is, it is certainly open to a lot of variation (e.g. lamb is sometimes replaced by pita, as in the recipe in persia.org), so I can hardly vouch for similarity to what your grandmother used to make.
Posted 26 June 2002 - 09:22 AM
The thing that really strikes me about Persian cuisine is that it (probably like most ethnic cuisines) reflects their country's history, i.e. having only a small supply of meat meant to feed many mouths and making that stretch, as well as finding alternate sources of protein in lentils, garbanzo beans, etc. It's a wonderfully aromatic array of foods, once you prepare some you'll realize just how much so. The smells will intoxicate.
Sorry I couldn't recommend much more.
Posted 28 June 2002 - 08:22 PM
Posted 30 June 2002 - 08:44 AM