Pomegranates and Roses: My Persian Family Recipes

Overview

Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents - who grew cherries, plums, apricots, apples, sugar beets, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes - and from her father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heaven and Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of ...
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Overview

Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents - who grew cherries, plums, apricots, apples, sugar beets, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes - and from her father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heaven and Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of Persian cuisine as well as celebrating the values and traditions cherished by her forefathers. Their memories of when life was simpler, family mattered above all else and eating together was of paramount importance provide an evocative leitmotif.

In this beautiful book, she pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking and eating.

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Editorial Reviews

Publishers Weekly
Blessed with a glowing endorsement from cooking doyenne Madhur Jaffrey and packed with elegantly arresting photos, Bundy's collection of family favorites from her native Iran is a welcome splash of color and exotic fare. Like many of these dishes, which include roast quail stuffed with rose petals, onions, and pistachios; a "delicate Persian custard laced with rose water" and decorated with edible gold leaf; and a hearty meal of meatballs, rice, dates, and raisins; Bundy's assemblage of Iranian classics and comfort food is one to work through and savor slowly. Weaving in tales of her family history, Bundy occasionally spends more time on the story behind a dish than the recipe itself; cooks would do well to read the instructions multiple times before rolling up their sleeves. If readers can forgive her occasional verbosity, they'll enjoy imaginative and impressive dishes like kneaded kabobs loaded with turmeric and herbs; Caspian fish glazed with pomegranate molasses and stuffed with walnuts, basil, mint, and coriander; and slow-simmered lamb shanks layered with dilled rice and broad beans. Those without access to specific ingredients like barberries, Omani limes, and fresh pistachios—not to mention the seemingly ubiquitous saffron—may find the book frustrating at times, but those who persevere will find their resolve richly rewarded. Photos. (June)
From the Publisher
 "Pomegranates and Roses is about more than a list of recipes, it reflects passion for cooking, bringing a glimpse of history and the traditional methods of preparing Persian delicacies with a different unique attitude."  —ALO Hayati Magazine

"Pomegranates and Roses is a must have, more than a cookbook, it is a touching memoir and an homage to a time- honored, exquisite cuisine . . . chef Ariana Bundy has created a poetic conduit into a rich cultural heritage.”  —Persianesque Magazine

 

"[Pomegranates and Roses] has brought a taste of more than the Middle East to the kitchen; it has opened a window on families, rich cultural history and the blending of ancient with modern in today’s very multicultural world."  —Blue Wolf Reviews

"It’s not just the recipes that make this book special, it’s also the vivid stories that remind one of the power of food to connect and bind us to one another that makes Pomegranates and Roses a must read." — AslanMedia.com

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Product Details

  • ISBN-13: 9780857206909
  • Publisher: Simon & Schuster UK
  • Publication date: 6/1/2012
  • Pages: 224
  • Sales rank: 459,158
  • Product dimensions: 7.66 (w) x 9.82 (h) x 0.95 (d)

Meet the Author

Ariana Bundy is a graduate of Le Cordon Bleu and the author of Sweet Alternative. She trained the dessert team in New York's Morgans Hotel and is the former head pastry chef at the L.A. Mondrian Hotel. 

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