Prologue: scents of a distant land -- Introduction -- Family history -- Regional cuisines of Iran -- Ceremonies, holidays, and celebrations -- How to use this book -- Appetizers and side dishes -- Soups and potages -- Essay: Feasting with the great king / by Jake Stavis -- Meat, poultry, and fish -- Stews and braises -- Rice dishes -- Essay: Food and hospitality in Safavid Iran / by Dr. Massumeh Farhad -- Chutneys and jams -- Drinks and desserts -- Essay: Culinary dabbles in modern Iranian art / by Dr. Talin Grigor

"When Leila Heller's mother, Nahid Taghinia-Milani came to the United States in 1979, she brought her recipes with her. Persian Feasts features Iranian delicacies from Iran in a dazzling tapestry of textures and aromas, from Shiraz in the south to Tabriz in the north. This exquisite collection of 100 dishes includes hearty stews, saffron-infused rice dishes, succulent kebabs, and delicate rosewater desserts - each one telling a story that is steeped in tradition and has been passed down from generation to generation. Unexpected ingredient combinations create distinctive tastes and aromas to every dish - from a simple Herb Frittata to a comforting Eggplant, Walnut & Pomegranate Stew to a delicately perfumed Cardamom and Rose Water Pudding. This highly personal book for home cooks - including family stories, historical accounts of food culture, recipe origins, and celebratory menus - is a feast for the senses, celebrating spectacular food prepared with seasonal ingredients, fresh herbs, and fragrant spices. Beautiful specially commissioned food photography captures the bounty of this vibrant cuisine"--Publisher's description