Persian Cookery
Maryam Sinaiee

Persian Cookery

My book was born out of my life-long passion for the food of my country and its rich history. The West has only discovered the Persian cuisine in recent years. These days there are many recipes out there claiming to be “Persian”, not even Persian-style, that seriously lack any Persian character apart from the use of some ingredients. In this book I have tried to bring a quite comprehensive selection of authentic recipes to my readers. I have introduced ingredients that are less or not known to the western cook and suggested how to source and use them. I’ve also written a little about the history of our cuisine and how it evolved and was enriched by assimilating new ingredients and new cooking methods when people came in contact with other cultures. I hope that these recipes will inspire my readers not only to cook authentic Persian dishes but also to enrich their own cuisines the way we have always enriched ours.

 

 

Book Details:

  • Author: Maryam Sinaiee
  • On Submission
  • Rights Sold
    • UK: Head of Zeus

Maryam Sinaiee

I was born in Tehran, Iran, in 1961. Cooking and food fascinated me since a very early age. I learned to cook from my mother and our extended family who are from Iran’s Azarbaijan province, a region famous for its highly refined cuisine. I am working on my first cookbook and hope to cover the diverse cuisines of my homeland in my book, from the Caspian Sea in the north to the Persian Gulf in the south and the regions in between. I’m passionate to bring the amazing flavours of the cuisine I grew up on to the ever more adventurous gourmet of today in the UK and elsewhere. A year a...
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