Intro -- Welcome Page -- About Nightingales & -- Roses -- Contents -- Dedication -- Introduction -- Persian Cuisine -- The Seasons -- 'Hot' and 'Cold' Food -- Hospitality and Food Etiquette -- Structure of Meals -- Recipes in this Book -- A Note on Persian Words -- SPRING -- Spring recipes -- Eshkaneh-ye Rīvās -- Rhubarb, Onion and Egg Soup -- Āsh Reshteh -- Noodle, Legume and Herb Soup -- Māhī Shekam Por -- Northern-Style Stuffed Fish -- Sabzī Polō bā Māhī -- Herbed Rice with Pan-Fried Fish -- Rān-e Beryān -- Stuffed Leg of Lamb with Yoghurt and Saffron -- Khoresht-e Rīvas -- Lamb and Rhubarb Stew -- Ābgūsht-e Sabzī -- Lamb and Bean Hotpot -- Kotlet -- Beef and Potato Fritters -- Shāmī-ye Bāboli -- Beef and Walnut Fritters -- Jūjeh Kabāb-e bā Ostokhūn -- Saffron and Lemon Poussin Kebabs -- Bāghālā Ghātogh -- Beans with Garlic and Eggs -- Kūkū Sabzī -- Herb Frittata -- Kūkū-ye Shīvīd Bāghālī -- Broad Bean and Dill Frittata -- Dolmeh-ye Barg -- Stuffed Vine Leaves -- Bāghālī Polō -- Rice with Broad Beans and Dill -- Lubiyā Polō -- Rice with Lamb and Green Beans -- Kalāneh -- Kurdish Spring Onion Bread with Browned Butter -- Bāghlavā-ye Parchamī Ghazvīnī -- Layered Baklava -- Shīrnī Gerdūyī -- Walnut Cookies -- Ghōttāb -- Almond Turnovers -- Sōhān Asalī -- Caramelised Almond Praline -- Tūt -- Rosewater Marzipan -- SUMMER -- Summer recipes -- Ābdūgh Khiyār -- Chilled Yoghurt and Cucumber Soup -- Āsh-e Yakh -- Chilled Herb and Yoghurt Soup -- Āsh-e Gojeh Farangī -- Tomato, Spinach and Chilli Soup -- Māhī bā Somāgh -- Grilled Fish with Sumac -- Kabāb Torsh -- Grilled Pomegranate Beef -- Kabāb Kūbīdeh -- Mince Kebab -- Khoresht-e Holū -- Beef and Peach Stew -- Khoresht-e Bādemjūn -- Lamb and Aubergine Stew -- Khoresht-e Ghormeh Sabzī -- Lamb Stew with Dried Limes -- Khoresht-e Bāmiyeh -- Lamb and Okra Stew -- Estāmbolī.

Tomato Rice with Lamb and Fingerling Potatoes -- Ālbalū Polō -- Rice with Sour Cherries -- Tahchīn-e Shīrāzī -- Saffron Rice Cake with Chicken and Aubergine -- Mīrzā Ghāsemī -- Smoky Aubergine Dip -- Kūkū-ye Lūbiyā Sabz -- Green Bean and Potato Frittata -- Omlet -- Eggs in Fresh Tomato Sauce -- Kadū Borānisi -- Courgettes with Garlic, Yoghurt and Toasted Rose Petals -- Nūn-o Panīr-o Sabzī Khordan -- Bread, Cheese and Herbs -- Nargesī -- Daffodil Spinach Frittata -- Fālūdeh Shīrāzī -- Rosewater Sorbet with Rice Noodles and Lime -- Bastanī-ye Akbar Mashtī -- Rosewater Ice Cream with Pistachios -- Āb Tālebī bā Golāb -- Melon and Rosewater Smoothie -- AUTUMN -- Autumn recipes -- Gildik Āshi -- Rosehip Soup -- Āsh-e Māst -- Herb and Chickpea Soup -- Adasī bā Reshteh -- Green Lentil Soup with Noodles -- Māhī-ye Shekampor-e Jonūbī -- Southern-Style Baked Fish -- Māhī Aflātūnī -- Platonic Fish Stew -- Khoresht-e Karafs -- Lamb and Celery Stew -- Khoresht-e Havīj -- Lamb and Carrot Stew with Brined Grapes -- Khoresht-e Khelāl -- Jewelled Sweet and Sour Lamb -- Khoresht-e Alū -- Lamb and Dried Plum Stew -- Morgh-e Lavangī -- Stuffed Poussin with Plums and Walnuts -- Khoresht-e Porteghāl -- Chicken in Orange and Saffron Sauce -- Mūtanjan -- Duck in Walnut Sauce -- Dolmeh-ye Beh -- Sweet and Sour Stuffed Quinces -- Holū Kabāb -- Sweet and Sour Stuffed Meatballs -- Kūfteh Berenjī -- Herbed Meatballs -- Dolmeh Bādemjūn -- Stuffed Vegetables -- Kalam Ghomrī Polō -- Saffron Rice with Kohlrabi and Meatballs -- Polō bā Kadū Halvāī -- Jewelled Butternut Squash Rice -- Tahchīn-e Esfenaj -- Saffron Rice Cake with Lamb and Spinach -- Zereshk Polō -- Rice with Barberries -- Yatīmcheh -- Slow-Cooked Vegetable Stew -- Nūn-e Zanjafīlī-ye Tabrīz -- Savoury Ginger Loaves -- Halvā-ye Beh -- Quince Halva -- Komāj-e Beh -- Stuffed Quinces in Pastry -- Kākā.

Butternut Squash Pancakes -- WINTER -- Winter recipes -- Āsh-e Anār -- Pomegranate Soup -- Āsh-e Mīveh Tabrizī -- Tabrizi Noodle Soup -- Eshkaneh-ye Keshteh -- Apricot and Poached Egg Soup -- Eshkaneh-ye Piyāz -- Egg and Onion Soup with Walnuts -- Khoresht-e Māhī Chābahārī -- Chabahari Fish Stew -- Ghaliyeh Meygū Būshehrī -- Bushehri Prawns with Fenugreek -- Khoresht-e Gheymeh -- Lamb and Yellow Lentil Stew -- Khoresht-e Gerdū Esfenāj -- Lamb in Walnut, Pomegranate and Spinach Sauce -- Tās Kabāb-e Beh -- Slow-Cooked Lamb, Aubergine and Quince Hotpot -- Dolmeh-ye Kalam-e Malas -- Sweet and Sour Cabbage Rolls -- Anār Dāneh Mossammā -- Chicken with Pomegranate -- Fesenjūn-e Ordak -- Duck with Walnut, Squash and Pomegranate -- Gondī -- Persian Jewish Chicken Dumplings -- Kalam Polō -- Rice with Beef and Cabbage -- Morassa' Polō -- Jewelled Rice -- Reshteh Polō -- Rice with Toasted Noodles -- Damī-ye Adas -- Rice and Green Lentils with Brown Butter Eggs -- Jūshpara Bojnordī -- Dumpling Soup -- Kashk-e Bādemjūn -- Aubergine and Kashk with Crispy Garlic and Walnuts -- Bādemjān bā Anār -- Aubergine, Pomegranate and Walnut Stew -- Kūkū Sībzamīnī Tabrīzī -- Saffron Potato Frittata -- Sholeh Zard -- Saffron Rice Pudding -- Gātā -- Sweet Armenian Walnut Loaf -- Rangīnak -- Date, Walnut and Cinnamon Pudding -- Khāgineh-ye Gol -- Rose Petal Pancakes -- Halvā-ye Gol -- Rose Petal and Almond Halva -- BASICS -- Basics -- Chelō -- Steamed Rice -- Kateh -- Steamed Rice -- Morgh-e Zaferānī -- Saffron Braised Chicken -- Khorāk-e Morgh -- Braised Chicken in Tomato Sauce -- Khorāk-e Māhīcheh -- Braised Lamb Shanks -- Tāftūn -- Flatbread -- Barbarī -- Flatbread -- Sālād Shīrāzī -- Chopped Tomato and Cucumber Salad -- Māst Khiyār -- Yoghurt and Cucumber Salad -- Māst Khiyār-e Majlesī -- Garnished Yoghurt and Cucumber Salad -- Būrānī-ye Esfenāj.

Wilted Spinach, Yoghurt and Walnut Salad -- Māst-e Chekīdeh -- Strained Yogurt -- Būrānī-ye Bādemjūn -- Aubergine and Yoghurt Salad -- Kāl Kabāb -- Smoky Aubergine Salad with Walnuts -- Zeytūn Parvardeh -- Walnut and Pomegranate Olives -- Torshī Makhlūt -- Mixed Vegetable Pickle -- Torshī Mashhadī -- Tomato and Cauliflower Pickle -- Torshī Anbeh -- Baluchi Mango Relish -- Līteh Bādemjūn -- Herby Aubergine Pickle -- Sīr Torshī -- Aged Garlic Pickle -- Torshī-ye Holū -- Peach Pickle -- Shūr -- Fermented Vegetable Pickle -- Khiyār Shūr -- Fermented Cucumber Pickle -- Piyāz Dāgh -- Fried Onions -- Na'nā Dāgh -- Fried Mint -- Sīr Dāgh -- Fried Garlic -- Zafarān -- Saffron Water -- Sīb Zamīnī Sorkh Kardeh -- Shallow-Fried Potato Chips -- Sar Gonjeshkī -- Tiny Meatballs -- Morabbā-ye Kadū Halvāyī -- Preserved Squash -- Morabbā-ye Kāmkuāt -- Preserved Kumquats -- Morabbā-ye Beh -- Quince Jam -- Morabbā-ye Pūst-e Līmū -- Preserved Lemon Peel -- Tea -- Coffee -- Dūgh -- Chilled Yoghurt Drink -- Sharbat-e Tokhm-e Sharbatī -- Rosewater and Wild Basil Seed Drink -- Sharbat-e Sekanjabīn bā Khiyār -- Caramel and Vinegar Cooler -- Endpapers -- Glossary -- Index -- Acknowledgements -- About Maryam Sinaiee -- About Anima -- Copyright.