New Food of Life

by Najmieh Batmanglij

ISBN-10: 0934211345
ISBN-13: 9780934211345
Region: Persia
Publisher: Mage Publishers
Publication Date: December, 1992
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Recipe Index

Recipesort icon Page Rating
Ahvaz-Style Okra Khoresh 212
0
Almond Cookies. Nan-e Badami 287
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Almond Sanbouseh. Qottab 290
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Almond Syrup. Sharbat-e Badam 368
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Apple Khoresh. Khoresh-e Sib 244
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Apricot Syrup. Sharbat-e Zardalu 366
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Armenian Christmas Pastry. Nazuk or Gata 302
0
Armenian Sweet Bread or Easter Choreg. Nan-e Gisu 298
0
Baked Beetroots. Labu-ye Tanuri 356
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Baked Potatoes. Sibzamini Pokhteh 356
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Baked Saffron Yogurt Rice with Chicken. Tah Chin-e Morgh 185
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Baked Saffron Yogurt Rice with Lamb. Tah Chin-e Barreh 184
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Baked Saffron Yogurt Rice with Spinach. Tah Chin-e Esfenaj 186
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Baklava Cake. Cake-e Baqlava 285
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Baklava. Baqlava 284
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Barbari Bread. Nan-e Barbari 295
0
Barberry Khoresh with Meatballs 221
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Barberry Khoresh with Roasted Duck 221
0
Barberry Khoresh. Khoresh-e Zereshk 221
0
Barberry Preserves. Moraba-ye Zereshk 268
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Barberry Rice. Zereshk Polow 170
0
Barberry Syrup. Sharbat-e Zereshk 368
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Barley Soup. Ash-e Jow 58
0
Basil-Seed Syrup. Sharbat-e Tokhm-e Sharbaty 368
0
Beet Syrup. Sharbat-e Choghondar 366
0
Beggar’s Soup. Ash-e Sholeh Qalamkar 57
0
Bergamot Preserves. Moraba-ye Baderang 278
0
Black Whey. Qaraqorut 374
0
Borscht 72
0
Brain Patties. Kotlet-e Maghz 124
0
Braised Leg of Lamb. Run-e Bareh 163
0
Bread and Cheese with Fresh Vegetables and Herbs. Nan-o panir-o sabzi-khordan 16
0
Bulgur and Yogurt Patties. Tarkhineh 375
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Bulgur with Dried Yellow Fava Beans. Dami-e Balghur 157
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Butternut Squash and Prune Khoresh. Khoresh-e Kadu Halvai-o Alu 215
0
Candied Orange Peel. Pust-e Porteqal-e Shirin 380
0
Cantaloupe and Peach Cocktail. Compot-e Hulu Va Talebi 348
0
Cardoon or Artichoke Khoresh. Khoresh-e Kangar 216
0
Carrot and Prune Khoresh. Khoresh-e Havij-o Alu 214
0
Carrot Preserves. Moraba-ye Havij 272
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Carrot Pudding. Halva-ye Havij 339
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Caspian Fava Beans with Egg. Baqala Qataq 99
0
Cauliflower Kuku. Kuku-ye Gol-e Kalam 94
0
Caviar. Khaviar 31
0
Celery Khoresh. Khoresh-e Karafs 217
5
Charcoal-Roasted Corn on the Cob. Balal 354
0
Cheese and Egg Dip, Nan-o Panir-o Tokhm-e-morgh 17
0
Cheese and Walnut Dip. Nan-o Panir-o-gerdu 18
0
Chelow Kabab (Rice with Meat Kabab) 180
0
Chick-Pea Patties. Shami-e-ard-e Nokhodchi 126
0
Chicken Kabab. Jujeh Kabab 119
0
Chicken Kuku. Kuku-ye Jujeh 95
0
Chicken Stuffed with Rice. Morgh-e Tu Por Ba Berenj 120
0
Chickpea Cookies. Nan-e Nokhodchi 283
0
Cleaning Dried Barberries. Tamiz Kardan-e Zereshk 379
0
Coconut Cookies. Nan-e Nargili 286
0
Coconut Paste. Loz-e Nargil 345
0
Cooking Yogurt without Curdling 379
0
Cream of Barley Soup. Soup-e Jow 59
0
Creamy Yogurt 372
0
Cucumber and Mint Salad. Serkeh Khiar 27
0
Cucumber and Pomegranate Salad. Salad-e Khiar-o Anar 29
0
Curried Meatballs. Kufteh Curry 129
0
Date Bun. Kolucheh 289
0
Date Cakes. Ranginak 300
0
Drained or Thick Yogurt. Mast-e Kisei or Mast-e Chekideh 372
0
Dried Fruit Cocktail. Khoshab-e Miveh-ye Khoshk 349
0
Dried Fruits and Nuts. Ajil 352
0
Dried Persian Lime Powder. Gard-e Limu-omani 377
0
Dried Tamarind Liquid. Ab-e Tamr 375
0
Eggplant and Whey Casserole. Kashk-o Bademjan 21
0
Eggplant Khoresh. Khoresh-e Bademjan 247
0
Eggplant Kuku. Kuku-ye Bademjan 96
0
Eggplant Omelet. Mirza Qasemi 97
0
Eggplant Pickle. Bademjan Torshi 263
0
Eggplant Puree. Halim-e Bademjan 85
0
Eggplant with Pomegranate Dip. Nazkhatun 25
0
Eggplant with Traditional Whey. Kashk-e Bademjan 86
0
Elephant Ears. Gush-e Fil 292
0
Fava Bean or Lima Bean Kuku. Kuku-ye Shevid-Obaqala 98
0
Fava Bean or Lima Bean Meatballs. Kufteh Baqali 129
0
Fig Preserves. Moraba-ye Anjir 271
0
Fillet Kabab. Kabab-e Barg 115
0
Fish Stuffed with Fresh Herbs. Mahi-ye Tu Por Ba Sabzi 138
0
Fresh Almond Khoresh. Khoresh-e Chaghaleh Badam 245
0
Fresh Herb Khoresh. Khoresh-e Qormeh Sabzi 246
0
Fresh Herb Kuku. Kuku-ye Sabzi 93
0
Fruit Chutney. Torshi-e Miveh 255
0
Garlic Kuku. Kuku-ye Sir Bij 99
0
Gilani Sweet Noodles. Reshteh-ye Khoshkar 299
0
Golden Plum Soup. Ash-e Alu 71
0
Golden-Plum Preserves. Moraba-ye Alu Zard 268
0
Grape Essence. Dushab-e Angur 380
0
Green Bean Khoresh. Khoresh-e Lubia Sabz 218
0
Green Bean Kuku. Kuku-ye Lubia Sabz 100
0
Green Pea Kuku. Kuku-ye Nokhod Sabz 101
0
Grilled Fish with Seville Orange. Kabab-e Mahi Ba Narenj 136
0
Grilled Fish with Sumac. Kabab-e Mahi Ba Somaq 135
0
Ground Meat or Ground Chicken Kabab. Kabab-e Kubideh 113
0
Home-made Rice Noodles 350
0
Honey Almonds. Sohan Asal 293
0
Hot Fava Beans in the Pod. Baqala Pokhteh 357
0
Iced Coffee. Café Glacé 369
0
Jeweled Rice. Javaher Polow 172
0
Jujube Khoresh. Khoresh-e Anab 214
0
Ladyfingers (Bamieh) 291
0
Lamb Fries Kabab. Kabab-e Donbalan 118
0
Lamb Kabab. Chenjeh Kabab 114
0
Lamb Shank Soup with Eggplant and Meat Paste. Abgusht-e Bademjan 53
0
Lamb Shank Soup with Green Herbs. Abgusht-e Bozbash 55
0
Lamb Shank Soup with Yellow Split Peas and Meat Paste. Abgusht-e Lapeh-o Gusht-e Kubideh 52
0
Lamb Shanks. Maicheh 163
0
Lamb’s Head and Feet Soup. Kalleh Pacheh 69
0
Lavash Bread. Nan-e Lavash 296
0
Lentil Dip. Adas Pokhteh (Adasi) 26
0
Lentil Salad. Salad-e Adas 26
0
Licorice Syrup. Sharbat-e Kasni 368
0
Lime Syrup. Sharbat-e Ablimu 365
0
Liquid Whey. Kashk 374
0
Liquid Whey. Kashk: Persian-American Method 374
0
Malt Kolucheh 289
0
Mango Pickle. Torshi-e Anbeh 254
0
Meat Casserole. Tas Kabab 130
0
Meat Kuku. Kuku-ye Gusht 102
0
Meat Patties. Kotlet-e Gusht 124
0
Meatloaf. Dastpich-e Gusht 129
0
Mint Leaf Syrup. Sharbat-e Na’na 368
0
Mixed Vegetable Pickle. Torshi-e Makhlut 257
0
Mung Bean Soup. Ash-e Mash 60
0
Mushroom Khoresh. Khoresh-e Qarch 213
0
Musir Pickle. Torshi-e Musir 261
0
New Year Wheat-Sprout Pudding. Samanu 381
0
Nomad Yogurt Soup. Ash-e Tarkhineh 64
0
Noodle Soup. Ash-e Reshteh 66
0
Okra Khoresh. Khoresh-e Bamieh 212
0
Onion Pickle. Torshi-e Piaz 258
0
Onion Soup. Eshkeneh 64
0
Orange Blossom Preserves. Moraba-ye Bahar Narenj 274
0
Orange Blossom Syrup. Sharbat-e Gol-e Bahar Narenj 368
0
Orange Khoresh. Khoresh-e Porteqal 224
0
Oven-Baked Rice. Shirazi Polow-ye Qalebi 152
0
Palm Syrup. Sharbat-e Taruneh 368
0
Pan Kabab. Kabab Digy 116
0
Paradise Custard. Yakh Dar Behesht 337
0
Peach Khoresh. Khoresh-e Hulu 242
0
Peeled Walnuts. Gerdu 354
0
Perfume Nuts with Jasmine. Khabandan-e Badam Ba Gol-e Yas 378
0
Persian Cheese. Panir 373
0
Persian Chicken Salad. Salad-e Olivieh 30
0
Persian Coffee 387
0
Persian Gulf Fish Khoresh. Khoresh-e Mahi 250
0
Persian Musk Rose Syrup. Sharbat-e Nastaran 368
0
Persian Spice Mix for Khoresh. Advieh-ye Khoresh 376
0
Persian Spice Mix for Pickle. Advieh-ye Torshi 376
0
Persian Spice Mix for Rice. Advieh-ye Polow 376
0
Persian Tea 386
0
Pickled Garlic. Torshi-e Sir 259
0
Pistachio Kuku. Kuku-ye Pesteh 107
0
Pistachio Qaoot 353
0
Pistachio Soup. Soup-e Pesteh 73
0
Plain Egg Omelet. Khagineh 92
0
Platonic Fish. Mahi-e Aflatuni 133
0
Platter of Sprouts. Sabzeh-na 355
0
Plum-Paste Rolls (Fruit Roll-ups). Lavashak 275
0
Pomegranate Infused Braised Leg of Lamb. Khorak-e Bareh-o Anar 118
0
Pomegranate Jello. Jeleh-ye Anar 344
0
Pomegranate Khoresh with Chicken. Khoresh-e Fesenjan Ba Jujeh 220
0
Pomegranate Paste. Rob-e Anar 375
0
Pomegranate Soup. Ash-e Anar 56
0
Pomegranate Syrup. Sharbat-e Anar 366
0
Popped Lentils. Adasak 359
0
Popped Rice. Berenjak 358
0
Potato Khoresh. Khoresh-e Qeymeh 248
0
Potato Kuku. Kuku-ye Sibzamini 103
0
Quince Khoresh. Khoresh-e Beh 243
0
Quince Paste. Loz-e Beh 345
0
Quince Preserves. Moraba-ye Beh 270
0
Quince-Blossom Paste. Loz-e Gol-e Beh 346
0
Quince-Lime Syrup. Sharbat-e Beh Limu 367
0
Raisin Cookies. Nan-e Keshmeshy 301
0
Red Kidney Bean Dip. Lubia-Pokhteh (Mashalah Musho) 28
0
Removing Bitterness from Eggplants. Talkhi Gereftan-e Bademjan 378
0
Removing Bitterness from Orange Peel. Talkhi Gereftan-e Pust-e Porteqal 378
0
Rhubarb Khoresh. Khoresh-e Rivas 241
0
Rhubarb Syrup. Sharbat-e Rivas 369
0
Rice Cookies. Nan-e Berenji 282
0
Rice Cream. Fereni 342
0
Rice Meatballs. Kufteh Berenji 128
0
Rice Pudding. Shir Berenj 340
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Rice Stick Sorbet with Sour Cherries. Paludeh-ye Shirazi 350
0
Rice with Apricots and Mung Beans. Mash Polow Ba Gheisi 161
0
Rice with Apricots. Gheisi Polow 160
0
Rice with Curried Green Peas and Dill. Nokhod-sabz Polow 169
0
Rice with Dried Yellow Fava Beans. Dampokhtak 157
0
Rice with Eggplant. Bademjan Polow 169
0
Rice with Fresh Fava Beans. Baqala Polow 162
0
Rice with Fresh Herbs and Fish. Sabzi Polow Ba Mahi 188
0
Rice with Green Beans. Lubia Polow 178
0
Rice with Green Cabbage. Kalam Polow 176
0
Rice with Green Peas. Nokhod Polow 168
0
Rice with Lentils. Adas Polow 154
0
Rice with Lentils: Rice Cooker Method. Adas Polow Ba Polow Paz 156
0
Rice with Mung Beans. Mash Polow 169
0
Rice with Noodles. Reshteh Polow 158
0
Rice with Quince. Beh Polow 161
0
Rice with Shrimp and Fresh Herbs Persian Gulf-Style. Maygu Polow 164
0
Rice with Sour Cherries. Albalu Polow 190
0
Rice with Tomato Sauce. Eslamboli Polow 182
0
Rice with Turnips. Shalgham Polow 161
0
Rice with Yellow Split Peas. Qeymeh Polow 174
0
Rice-Noodle Sweet. Reshteh Bereshteh 299
0
Roasted Chickpea Cake. Bereshtook-e Nokhodchi 283
0
Rose Water Syrup. Sharbat-e Gol-e Mohammadi 368
0
Rose-Petal Preserves. Moraba-ye Gol-e Mohammadi 273
0
Saffron Almond Brittle. Sohan-e Qom 301
0
Saffron Brownie. Halva 334
0
Saffron Cream. Katchi 341
0
Saffron Ice Cream. Bastani-e Gol-o Bolbol 347
0
Saffron Pudding. Sholeh Zard 332
0
Saffron Steamed Plain Basmati Rice. Chelow 146
0
Saffron Steamed Plain Rice: Rice Cooker Method. Chelow Ba Polow Paz 150
0
Saffron Syrup. Sharbat-e Zaferan 368
0
Sanbouseh (Savory Turnover) 125
0
Sautéed Fish with Garlic and Seville Orange. Mahi-e Sir-dagh Ba Narenj 137
0
Sautéed Lamb Liver, Kidneys and Heart. Khorak-e Del-o Jigar-o Qolveh 117
0
Sautéed Shrimp with Herbs and Tamarind. Ghalieh Maygu 132
0
Sequin Candy. Pulaki 300
0
Seven-Spice Pickle. Torshi-e Haft-e Bijar 256
0
Seville Orange Paste. Rob-e Narenj 379
0
Seville Orange Peel Jam. Moraba-ye Khalal-e Pust-e Narenj 277
0
Seville Orange Syrup. Sharbat-e Narenj 365
0
Seville-Orange Preserves. Moraba-ye Narenj 277
0
Shish Kabab 116
0
Shushtari Kolucheh 289
0
Smoked White Fish 135
0
Smothered Rice. Kateh 151
0
Sour-Cherry Preserves. Moraba-ye Albalu 269
0
Sour-Cherry Syrup. Sharbat-e Albalu 366
0
Spinach and Orange Khoresh. Esfenaj-o-porteqal (Saak) 222
0
Spinach and Prune Khoresh. Khoresh-e Esfenaj-o Alu 219
0
Spinach Narcissus. Nargesi-ye Esfenaj 104
0
Spinach Soup. Ash-e Saak 67
0
Sprouting Pot. Sabzeh-na 355
0
Stone-Baked Bread. Nan-e Sangak 297
0
Stuffed Cabbage Leaves. Dolmeh-ye Kalam 80
0
Stuffed Fish with Pomegranate Sauce. Mahi-ye Tu Por Ba Anar 134
0
Stuffed Grape Leaves. Dolmeh-ye Barg-e Mo 78
0
Stuffed Green Peppers, Eggplants, and Tomatoes. Dolmeh-ye Felfel Sabz-o Bademjan-o Gojeh Farangi 82
0
Stuffed Potatoes. Dolmeh-ye Sibzamini 81
0
Stuffed Quince. Dolmeh-ye Beh 84
0

Publishers Information

About New Food of Life

Publisher Web Link: http://www.mage.com/

New Food of Life is a treasury of 240 classical and regional Iranian recipes. 120 color photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture.

Each recipe is presented in a format that is brilliantly logical and marvelously easy to follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you’ll have a balanced diet--colorful, yet healthy, simple yet exotic.

Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the “sun’s birthday,” which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage.

Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humor of Mulla Nasruddin are all included.

Now with the ingredients for Iranian food available in most US cities, New Food of Life makes accessible one of the world’s oldest--yet least known--culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.

(http://www.mage.com/)

Author Information

About Najmieh Batmanglij

Author Web Link: http://www.najmiehskitchen.com/

Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called “The definitive book of Persian cooking” by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times. Her latest book, From Persia to Napa: Wine at the Persian Table was published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d’Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking and is working on a new book for children to cook with the family. Her books include: Ma Cuisine d’Iran (Paris, 1984), New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Mage, 1992-2006), Persian Cooking for a Healthy Kitchen (Mage, 1994), A Taste of Persia: An Introduction to Persian Cooking (Mage, 1999-2007, IB Tauris, 1999-2007), Silk Road Cooking: A Vegetarian Journey (2002, 2004)  (http://www.mage.com/)

Cookbooks by Najmieh Batmanglij