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Hardcover / ISBN-13: 9781845339104

Price: £26

ON SALE: 6th May 2014

Genre: Lifestyle, Sport & Leisure

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THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLER

Sabrina Ghayour’s internationally bestselling debut cookbook is a celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes,including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE YEAR 2014
NEW YORK TIMES NOTABLE BOOK 2014
WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014
LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014
SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014
LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014
FOOD & TRAVEL AWARDS BOOK OF THE YEAR 2015


‘Loving Persiana’Nigella Lawson
‘An instant classic’ – Observer Food Monthly
‘The most exciting debut cookbook of the year’ – Sunday Telegraph Stella
‘Sumptuous, thrilling, learned and downright brilliant’- Mail on Sunday
‘Brilliant for the novice, the time-poor and even the seasoned cook’ – Guardian
‘Will have you salivating with Pavlovian gusto on page after page’ – Independent
‘This is Ottolenghi with rocket fuel’ – Times
‘Enchanting’ – Saveur

What's Inside

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Reviews

Ghayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients.
Weight Watchers
"This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant.
Mail on Sunday
Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off.
Huffington Post
Ghayour helps the reader realise that the back of the store cupboard could be a magical haven for flavour... her love for each dish, whether it is steeped in Persian heritage or created in her own kitchen, shines through. You'll never look at a kebab in the same way again.
Charlotte Jones, Glam UK
A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond.
A Little Bird
The latest doyenne of Persian food... there's a dashing Ghayour stamp on classic combos - think Persian saffron chicken or ras-el hanout chicken wraps.
Chloe Scott, Metro
Persiana stands alone as a brilliant work of creativity... a captivating work.
John and Sally McKenna’s Guides
Sabrina... is on a mission to make the flavours of the Middle East accessible.
Sally Hughes, BBC Good Food
The loveliest cookbook I've seen in a very long time.
Daily Mail (Ireland)
The most exciting debut cookbook of the year.
Sunday Telegraph Stella
The most appetising book. I want to eat every page of it.
Pierre Koffman
A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets...and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! Within these pages, the cook will find recipes for tagines, soups, stews, salads and plenty of sweet treats. Through the pages of Persiana, Sabrina delivers the Eastern promise in its delicious, gastronomic form. If you want to eat like an Arabian Knight, then start here...but be sure to stock up on cinnamon, cumin and coriander...
Raymond Blanc
Sabrina Ghayour is a phenomenal Persian chef.
Gizzi Erskine
Sabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen.
Bruno Loubet
This is Ottolenghi with rocket fuel
William Sitwell, The Times
Loving Persiana.
Nigella Lawson
The Golden Girl
Shahesta Shaitly, Observer Food Monthly
Completely dispels any notion that this style of cooking is long-winded and intimidating...brilliant for the novice, the time-poor and even the seasoned cook.
Eve O’Sullivan, Guardian
Will have you salivating with Pavlovian gusto on page after page.
Independent
Worthy of becoming a kitchen shelf staple.
Food & Travel
This book will delight fans of Ottolenghi-style food.
Waitrose Kitchen
Tehran-born Ghayour can help you load your table with incredible feasts.
Sunday Times Travel Magazine