Not just a great cookbook but a book full of stories – a love letter to Iran and its people
Yasmin’s recipes are a mouthwatering showcase of a beautiful country
Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin’s recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.
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‘This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food’ Nigella Lawson
‘Yasmin’s recipes are a mouthwatering showcase of a beautiful country’ Yotam Ottolenghi
‘Not just a great cookbook but a book full of stories – a love letter to Iran and its people’ Diana Henry
‘One of the more engrossing cookbooks I read this year . . . Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine’ Jessica Koslow, Sqirl
“Interesting food, approachable and just hits the spot, especially if you are a big fan of Ottolenghi” Christopher Kimball, Milk Street Kitchen
“Delights that are achievable in a domestic kitchen, it is a balancing act of some beauty” (Literary Review)
“The recipes are sumptuous and the photos of this seldom glimpsed country are stunning” (Delicious Magazine)
“Food that’s tied to its source yet user-friendly enough for those unfamiliar with true Iranian cooking. Good stuff, in other words.” (Los Angeles Times)
“Yasmin Khan has lived and traveled widely in Iran, and The Saffron Tales… reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off.” (The New York Times)
“Of all the books I read for this roundup, [The Saffron Tales] had the most recipes I wanted to try. The combination of simple and unusual gets me every time. An omelette with dates and cinnamon was a delight. Olives marinated with walnuts and pomegranates were cocktail-hour crack.” (The Wall Street Journal)