Cooking in Iran: Regional Recipes and Kitchen Secrets

Najmieh Batmanglij's Cooking in Iran is not just a cookbook, it's a journey through the plains, mountains, cities, and villages of Iran. A welcome addition to Food of Life, Cooking in Iran further contextualizes the cuisine of Iran within the day-to-day culture of its citizens, and across the many regions of the country. The recipes are based off of treasured household dishes, as well as more popular iterations of classic Iranian fare. While some of the ingredients are hard to find, most of them can be easily procured online. Some of the recipes may seem complicated, but what else should one expect from a world-renowned cookbook author (this is not a coloring book after all)? Despite the daunting look of some of the recipes, the effort put into them is worthwhile. The Spinach and Dumpling Osh (pg. 402) was deeply satisfying, and the Saffron Rice + Potato Croquettes (pg. 328) were delightful and bright (I made the vegan version). Many of the recipes have vegetarian and vegan twists that turn out with solid results. Writing a cookbook is not easy, nor is the research behind it. Cooking in Iran is the best attempt I've come across at distilling the essence of Iranian/Persian food culture. For some, it may seem that the book teeters too much on the travelogue side. However, for those who are unfamiliar with Persian culture (or who will never be able to travel to Iran), the copious amount of information and photographs provide necessary context for the recipes, and illuminates the history of the dishes. I also think Najmieh looks lovely in her white hat.

The book is filled with hundreds of delicious recipes and stunning visuals of the local cuisine of Iran. It traces the story of Najmieh's journey revisiting Iran after thirty-nine years to celebrate the specialties and traditional dishes of each region. It's as much a journey through history as it is through food, and Najmieh does an amazing job tying these two together while providing the reader with clear, step-by-step instructions to creating mouthwatering plates!

This book is a step further than a regular cookbook! It has a bit of history, a bit of geography and lots of dishes that has been forgotten and yet they are super delicious and easy to make/ find ingredients! Not only it is a book for your kitchen or coffee table, it is a novel to read at night before falling asleep and dream about yummy food! :) Najmeh's books has impressed me in the past, but this one by far is the best! :) Thank you Mrs. Batmangili!!!

This book is lush, gorgeous and engaging. The recipes are working well and the photography opens unknown worlds. It is a beautiful journey worth exploring.

I like trying different foods and will attempt to follow various recipes; but this cookbook is much more. It describes regions of Iran and has wonderful photos. A very enjoyable work.

After owning two of Najmieh Batmangli's books I was so excited to see a book that features so many regional dishes. Not only is this cookbook filled with recipes, it is also rich with extensive history and her narrative of her time and journey through Iran. I spent hours reading through it, marking recipes that I want to make, and learning more about places I've visited before, but the entire time I was cautious to fully open the book and comfortably read it. The binding of this book is a horrible choice for a book this size (727 with index). I'm scared to use it - I'm sure that the pages will soon fall out with use. It is still a treasure and an amazing addition, but it is uncomfortable to use without the fear of ruining it in just a few uses.

The recipes in this book are to die for! That said, it is not only a cookbook. This book is a personal journey through a land rich in culinary culture. It is filled with delicious, easy to follow recipes that make any amateur a chef for the night. I made the sweet and sour kabab (kabab-e torsh) from the Caspian region for a family gathering, and it was a hit (it can be found on page 116 of the book). Not only was it easy to make, but the chicken was juicy and tender and smelled wonderful. It has now become my favorite chicken recipe.

It was a birthday present for my spouse that was recommended by either the WSJ or NYT. Very informative and clear recipes for an expansive list of dishes. We have tried more then any cookbook we have purchased recently and really enjoyed the experience. Try the Tahdig.