This luscious and contemporary take on the alluring cuisine of Iran features 75 recipes for both traditional Persian dishes and modern reinterpretations.

In The New Persian Kitchen, I explore my Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar ingredients like beets, carrots, mint, and yogurt. Recipes like Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles, take the essence of Iranian cooking and simplify it for contemporary cooks.
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“Every once in a while I pick up a cookbook and want to cook everything in it, which is the case with Louisa Shafia’s wonderful book, The New Persian Kitchen.”—Martha Rose Shulman, The New York Times.