1961 The Art of Persian Cooking

"The Art of Persian Cooking" by Forough Hekmat is a classic and informative cookbook that presents over 200 traditional Persian recipes along with rich cultural and historical context. Originally published decades ago and reprinted over the years, this book explores Persian cuisine through multiple lenses—the medicinal, philosophical, and cultural.

Key features include:

Detailed recipes for iconic Persian dishes such as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani (Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower Preserves).

Special sections on the history of Persian cuisine, food and entertainment within the Persian home, and the fundamentals of classic Persian cooking.

Practical advice on planning holiday menus and using the proper utensils.

Easy-to-follow, nutritious recipes that enable even novice cooks to prepare elaborate and authentic Persian meals.

The narrative is twofold: it provides both culinary instruction and rich descriptions of Persian culinary culture, enhancing appreciation for the cuisine’s broader context.