Sally Butcher herself is English, but she has had to learn the ways of her customers and her Persian husband's family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book should be seen as a way for British and American readers to enter into the Persian experience; to understand how the cuisine has developed; and to appreciate how the cookery (and the society) is reacting to the modern world.
INTRODUCTION 9
CHAPTER ONE
STARTERS 31
CHAPTER TWO
BREAKFASTS AND SNACKS 59
CHAPTER THREE
SOUPS 89
CHAPTER FOUR
GRILLED AND ROASTED MEATS 111
CHAPTER FIVE
CASSEROLES 135
CHAPTER SIX
FISH 169
CHAPTER SEVEN
RICE 1976
CHAPTER EIGHT
VEGETABLES AND SALADS 221
CHAPTER NINE
DESSERTS 247
CHAPTER TEN
CAKES AND BISCUITS 281
CHAPTER ELEVEN
DRINKS 313
CHAPTER TWELVE
PICKLES AND PRESERVES 329
CHAPTER THIRTEEN
THE PECKHAM INFLUENCE 353
CHAPTER FOURTEEN
THE MEDICINAL PANTRY 381
Glossary 401
Useful addresses 404
Suggestions for further reading 408
Index 411
