Cooking in Iran: Regional Recipes and Kitchen Secrets

Updated March 17, 2023With Nowruz only three days away on the 20th March, I want to wish all Iranians including the diaspora a wonderful Persian New Year 1402!My original review was from the 2020 (2nd edition) version of "Cooking in Iran." Proceeding forward is my updated review for the 2022—2nd edition 2nd printing.I've ordered (2) brand new copies of the 2022 version and found several typos and errors which I have reached out to Mage Publishers and Najmieh-joon. If anyone finds additional errors or printing oddities, please reach out to Amin Sepehri, Assistant to the Publisher at Mage. His contact info is on the Contact Section of Mage Publishing website.I don't know how many of the batches are affected by the flaws and ugly impressions of the bookmarking ribbon left on the pages.Other than that, my original review still stands. Truly a magnificent book on Ashpazi Irani. I have the 2020 version of Food of Life in addition to Cooking in Iran.Ronald N. Tan @ "Tan Can CookVacaville, CaliforniaUSA--------------------------------------------------------------------------------------------------------------------------Let me preface first that I am primarily a professional portrait and men's fashion photographer and "personal cheffing" as a side income. I know the difference between a good photograph and a lousy snapshot miles away. With that said, anyone negative critiquing the "snapshot" images featured in "Cooking in Iran" are incorrect. I considered these images of lifestyle and capturing the moment authentic style of photojournalism. Kudos to Mr. Afshin Bakhtiar for the amazing photography.Having said that, I want to address people who complains about "foreign ingredients." You will have to do your homework and set aside your culinary budget to source these uniquely interesting Persian ingredients. I highly recommend Kala Mala Persian Grocery, if you're in the continental USA.After a great success of cooking recipes from Chef Najmieh Batmanglij's "Food of Life," deciding to purchase "Cooking in Iran" is a brainer. This book is huge and is enriched with exceptional cooking of the regional Iran and former Iranian territories from the days of yore.What I love most about this book is the **many** recipes and variations of the Persian spice mix known as "advieh." If you enjoy mixing your own spices, get this book. You will be rewarded with many spice mix recipes. Better check and restock your spices!

Beautiful history of Iran and persian food. Easy to follow recipes. Highly recommend this cookbook.

Love it and will treasure this volume. Excellent cookbook as well as guide to the cuisine of each region in Iran. The recipes are very well written and explained. Fail proof. The only book of Persian cuisine you would need. No gimmicks and the recipes are authentic and healthy. You will need to purchase the required ingredients for you to start using this book and cooking frequently. Any middle eastern store will have them. Pg. 702 has a visual glossary of spices and herbs, followed by an index of recipes by region with their Persian name as well as English translation. Then there is an additional full and proper Index on pg. 714. This is a big thick volume, but easy to navigate. Bound well with a cloth spine bind to hold it safely. Lovely addition and a must buy! Najmieh’s best book, Food of Life follows second. Must buy - it has all the possible most delicious, great recipes (250+) one could prepare. Value for your money. Very well Book bound now, so it holds very well in spite of being a thick volume. The recipes are presented in an easy to follow pattern with pictures of most recipes. Easy and very well organized index. So much culture, customs, and food - it is treasure to be passed down for generations. Might make an excellent present for oneself or others fond of cooking middle eastern and Mediterranean cuisine.

This is hands down a Masterpiece. This is much more than a cookbook—it is an extremely thorough and extensive encyclopedia of the rich diversity of Iranian cuisine that has ever been compiled. This is a Must Buy. The author actually went to each region of Iran and complied an impressive and vast array of all the various regional, local and family recipes. She has beautifully captured the rich and vibrant diversity of Iranian cuisine. She even included regional recipes of the various minority groups in Iran such as the Iranian Jews, Armenians, etc. Made me proud to be of Iranian descent. Thank you to the author for putting together this masterpiece and documenting all the beautiful and rich diversity of Iranian cuisine. This is like the Shahnameh of Iranian cuisine.I bought a copy of this cookbook for each of my friends and family members. It makes the most beautiful and thoughtful gift.

This cook book is amazing! Before I go on, I should say that I have no connection whatsoever to Iran or the Middle East, other than I ate a rice dish once in an Iraqi (not Iranian) restaurant, and I liked it. I know very little about this region, not familiar with its old culture at all. As Covid-19 dragged on, I got tired of my own cooking and wanted new inspiration. Najmieh Batmanglij's "Cooking in Iran" caught my eye at Amazon. Boy, am I glad I bought it.First: This book is a magisterial work. A monument!I did not expect it at all. The book alone is awe-inspiring. Physically, it is astonishing. It is a weighty tome of 700 plus pages.Once, I got over that shock and started reading, I discovered that the recipes are magnificent. Batmanglij's mastery of cooking is really on full display, when it comes to the recipes: great explanations, clear step-by-step guide, measures and time descriptions easy to follow ... and, after cooking from the book: they all work!!

A compendium of recipes from all over Iran, Khanoom Batmanglij has really put a lot of work into this project, and it shows! There are photos and history and wonderful recipes from all over the country. Don't even think the price is too high. When you receive the book, you will see how THICK it is, and how HEAVY! Kudos for a wonderful job in presenting our lovely culture to outsiders. I cannot wait to dive into recipes from regions other than the ones from which my parents came. Thank you, Khanoom Batmanglij!