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"One of the most exciting cookbooks I've seen in a while."

"Her most beautiful [cookbook] yet."

"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."


"Divine cookbook...stunningly beautiful!"


"A classic cookbook made even better...Gorgeous expanded edition."



whats cooking
On July 20th and 21st at 12:30 pm, Najmieh will be at the Tirgan Festival in Toronto, Canada demonstrating Persian cooking. It's a free event. Visit their site for more information.
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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>>.


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

Goat's yoghurt-marinated lamb chops
"This dish was inspired by Najmieh Batmanglij, the goddess of Iranian cooking."
-Yotam Ottolenghi, The Guardian
"Mother's Day Lessons From a Vampire Weekend Mom", an article on Najmieh in The New Yorker Magazine Cultural Desk blog - 05/11/13.

David Russell / The Martha Stewart show
Najmieh on The Martha Stewart Show. March 16,

"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.

From BBC Persian Service.

An interview with Najmieh, 11 April 2013
(here in Persian)

Najmieh demonstrates Nowruz recipes
(here in Persian)


A Taste of Persia
on the iPad and Kindle!

taste of persia 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.}

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.
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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

"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
"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"

"Basmati rice with dried yellow fava beans"