"When I am at home with the samovar steaming and the house fragrant with the smell of onions and garlic cooking, when the air is filled with the captivating aroma of mint and rare spices, what beautiful memories come back to me! I see the pantry behind the kitchen of my childhood home once again. The odors of savory, fenugreek, thyme, and angelica burst through the white cloth sacks that hang from the ceiling. Above all, though, the cuisine of my country brings back to me the image of my parents and friends sitting cross-legged on a Persian carpet around the sofreh, a cotton tablecloth embroidered with poems and prayers."
- Najmieh Batmanglij, From the Preface to Food of Life |
New, 25th Anniversary Edition!
EXPANDED, UPDATED & REDESIGNED!
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"This summer's most coveted tome...the saffron-scented pages of
which are guaranteed to create luscious new sense memories—
and inspire future dinner invitations.
—VOGUE
Chefs across the country are at the forefront of Najmieh’s fan base.
They know what’s good, and they are inspired by the ingredients
and techniques she brings to the table.
—BONNI S. BENWICK, THE WASHINGTON POST
"Divine
cookbook...stunningly beautiful!"
—ALICE
WATERS
"A classic cookbook made even better...Gorgeous
expanded edition."
—LOS ANGELES TIMES |
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Recipe of the Month:
Orange Koresh
Khoreshes are delicate and refined braises. A khoresh is a combination of meat (lamb, beef, or veal), poultry or fish with vegetables, herbs, fruits, beans, grains, and sometimes nuts. more>>.
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Class Application:
If you would like to take a cooking class from Najmieh, fil out this e-mail form and we will get back to you
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David Russell / The Martha Stewart show
Najmieh on The Martha Stewart Show. March 16, 2011
"I love Persian Food....Exceptional cookbook, full, heavy, and good."
-
Martha Stewart
A video clip of Najmieh sharing a recipe for Rice with Fava Beans and Lamb Shanks (baqala polow) can be seen here.
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A Taste of Persia
on the iPad!
A collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. {more info.}
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Recent Press:
ianyan magazine
Mar 15, 2012
"The Khohanotz: Mijink, or Armenian Sweet Bread"
The recipe, adapted from the staple Persian cookbook, “New Food of Life” by Najmieh Batmanglij, is mostly the same for other Armenian treats known as “Gata,” as well as the Azerbaijani pastry known as “Kete” or “Ketah.
Washington Post (blog)
Mar 15, 2012
"Favorite ways to eat green for St. Patrick's Day"
I love an herby egg (not green eggs!, so my pal Najmieh Batmanglij's fresh herb kuku is the way to go. It's a Persian new year's dish (a holiday coming up in a few weeks), but I'm thinking that with a slight variation it could end up on my Passover table in April.
Christian Science Monitor Mar 14, 2012
"Ancient and modern: Iran's lush cuisine"
Armed with Najmieh Batmanglij's newly updated cookbook, "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies," I marched into the supermarket to find pomegranate molasses, saffron, and barberries.
The Washington Post
12/13/11
"Washington Post favorite hometown cookbooks of 2011"
Authors with Washington area roots put out some of the most accessible, appealing cookbooks of the year. The standouts are listed in alphabetical order; dishes mentioned can be found online at washingtonpost.
The Washington Post
12/09/11
"Cookie Guide: 25 recipes for the best holiday treats"
From thumbprints to exotic shortbread, our collection of holiday cookie recipes has something for everyone. This year, we've highlighted the handiwork of bakers with local connections.
The Pittsburgh Gazette, 05/27/11
"Grill Your Way Around the World
Vogue, 05/26/11
"Shelf Life: Summer's Best Gift Books"
WeirdCombinations,05/27/11
"Basmati rice with dried yellow fava beans"
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