The New Persian Kitchen

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

Louisa Shafia, author of the award-winning Lucid Food, explores her heritage while bringing a healthy and vibrant perspective to classic Persian recipes. This colorful cookbook demystifies unfamiliar ingredients like rosewater, dried limes, and sumac; provides a comprehensive resources section; and offers helpful substitutions. The recipes–such as Jeweled Rice, Pomegranate Soup, and Saffron Ice Cream–range from starters to sweets and employ simple techniques and preparations, making this exotic, beautiful, and ancient cuisine accessible to the home cook.

LOUISA SHAFIA'S latest book, The New Persian Kitchen, is a fresh take on the vibrant cuisine of Iran. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs. Learn more about Louisa and watch her cooking videos at lucidfood.com.