A Persian Kitchen Tale: Discover Exciting Flavors Through 60 Simple Recipes, written by Haniyeh Nikoo, features an amazing collection of Persian classic recipes and memorable favorites alongside beautiful photography. A few highlights include Sweet & Sour Kabaab (Kabaab Torsh), Carrot Rice with Chicken Thighs (Havij Polo), Braised Lamb Shank (Maahicheh), Clotted Cream (Sarshir), and Date & Nuts Mini Pies (Kolompeh). I will also be sharing her recipe for Nargessi (Spinach Onion Omelet) following the review.
Disclosure: I received this book from Page Street Publishing in exchange for my honest review. All opinions and statements are my own.
Haniyeh Nikoo
Haniyeh Nikoo is a recipe developer, food stylist, and photographer. She studied graphic design in Iran; photography as a visual arts graduate student in Strasbourg, France; and is currently based in Berlin.
She is also a HelloFresh senior food stylist and her photography and video content have been featured with many other brands including Empress 1908 Gin, Cecchi Italian wine, Kiri cheese, Nalla Heritage olive oil, and more. This is her first cookbook.
A Persian Kitchen Tale
Haniyeh begins A Persian Kitchen Tale with a short introduction and how she was inspired to create this cookbook and share the beautiful cuisine from her childhood with the world.
Chapters are divided according to the following: A Few Staples in a Persian Kitchen, On the Grill, Rice & More, Stews of All Kinds, In the Bowl, Breakfast & Brunch, Something to Share, Something to Appetize, and Something Sweet. The contents have a list of the included recipes with page number for easy reference.
For those unfamiliar with Persian cuisine, she has put together a brief overview along with descriptions of notable ingredients. I especially appreciate the focus on staples with recipes for basic spice mixes and garnishes to help build a flavorful foundation.
Haniyeh also provides the captivating photography and food styling. Every recipe is paired with a full-page photo of the finished dish.
Measurements are listed in US Customary and Metric. Titles are written in Persian (romanized and Perso-Arabic script) and English. Each recipe includes a headnote with background information, yield, serving ideas, and helpful tips.
Nargessi (Spinach Onion Omelet)
To pair with the review, I made Haniyeh’s Nargessi (Spinach Onion Omelet)! Nargessi translates to “like narcissus” based on the dish’s resemblance to the flower.
It comes together relatively easily with just a handful of ingredients for a quick and flavorful addition to breakfast or brunch.
Simply cook onions until golden, then season with garlic and turmeric before removing and cooking the spinach in the same pan. The spinach may seem like a lot at first, but it will quickly wilt down.
Once the spinach is softened, it is combined with the onion mixture and pushed to create four separate nests. Each egg is cracked into a nest, then cooked over low heat until set.
I followed Haniyeh’s photo and paired the Nargessi warm from the pan over rustic bread slices. It would also be delicious with Persian flatbread.
A Few Tips
Haniyeh recommends using bitter orange if you are able to find it. Also known as sour orange or Seville orange, the bitter orange (nāranj) has a thick, dimpled skin and bright, acidic flavor.
If unavailable, swap for the juice of 1/2 orange and 1/2 lemon to get as close as possible to that notable sour taste.
More Dishes
I also made Tahdig Sibzamini (Crispy Potato Bottom of the Pot), Boraani Esfenaaj (Spinach & Yogurt Dip), Shirazi Salad, and Halvaa-ye Zanjebil (Ginger Halva).
The Rice & More chapter has an amazing assortment of recipes from the classic Tahdig (Persian Crispy Rice) to a crispy bread base and this Tahdig Sibzamini (Crispy Potato Bottom of the Pot). Potato slices are arranged in a pan, seasoned with salt and saffron, then topped with fluffy rice. The mixture is cooked until the potatoes are tender and crispy for the perfect contrast in textures.
The Boraani Esfenaaj (Spinach & Yogurt Dip) was an easy, yet flavor-packed dish. Spinach is cooked briefly, then combined with garlic, yogurt, and seasonings. It was wonderful paired with bread.
Variations of this Shirazi Salad can be found across the Middle East. Haniyeh has prepared this recipe based on how she enjoyed it in Tehran. Finely chopped cucumbers, tomatoes, red onion, verjuice, mint, and olive oil are tossed together to create a light and refreshing salad.
The Halvaa-ye Zanjebil (Ginger Halva) is an aromatic dessert from Tabriz in northwestern Iran. This delicious treat has a melt-in-your-mouth texture along with ginger and cardamom in every bite. If you love this halva, there is also a recipe for Halvaa-ye Shir (Milk Halva).
A Persian Kitchen Tale is a fantastic pick for those interested in Persian cuisine developed for the home cook. There are so many wonderful options for every season from grilled meat and seafood to comforting soups. Many are perfect for weeknights with less than 30 minutes of prep, while the rice and stews may take a little longer to cook.
Most of the ingredients are becoming more readily available in larger American grocery stores. A few items that may require further searching include pomegranate molasses, cardamom pods, barberries, dried fenugreek, tamarind paste, Persian hogweed powder, harissa powder, and rose water.
Nargessi (Spinach Onion Omelet) Recipe
Excerpt from A Persian Kitchen Tale
Nargessi (Spinach Onion Omelet)
Ingredients
- 1/8 teaspoon powdered saffron optional
- 4 tablespoons (60 milliliters) cold water optional
- cooking oil as needed
- 2 small yellow onions halved and thinly sliced
- 2 cloves garlic grated
- 1/2 teaspoon ground turmeric
- 7 ounces (200 grams) baby spinach
- salt and pepper to taste
- 4 large eggs
- juice of 1 bitter orange or juice of 1/2 orange and 1/2 lemon
- bread to serve
Instructions
- If using the saffron, in a small bowl, mix the saffron with the cold water and set aside to brew.
- Heat 2 tablespoons (30 milliliters) of oil in a nonstick pan over medium heat, then cook the onions, stirring occasionally, until evenly fried and golden.
- Add the garlic and stir for a minute until fragrant.
- Then add the turmeric and stir until warm and well mixed.
- Remove the mixture from the pan and set aside.
- Wilt the spinach in the same pan until soft and well cooked, then season with salt and pepper.
- Add the onions back to the pan and stir to combine.
- Make four nests in the mixture and break the eggs into them. Season the eggs with salt and pepper.
- Put a lid on and cook on low until the egg white is cooked and the egg yolk is to your liking.
- Before serving, drizzle with the brewed saffron and bitter orange juice. Serve with a side of bread.
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