Jila: Our New Year is March 21st and making sweets at home is a traditional thing to do this book is good to use for that. She goes on to sweets made with honey, biscuits, cakes. She has quite a few of these lattice window cakes. We have these metal frames, like lacy frames, that you dip into a batter, then dip into oil and then dip into syrup. Shahrzad: This is probably one of the few books that has a substantial part of it devoted to sweets, cakes and biscuity-type things. They make it for celebrations like weddings or other important events. Jila: Yes, there’s a recipe for Shirin Polo: rice with almonds, pistachio, saffron and sugar as a syrup. Is there anything sweet in the book? Because everything I’ve made so far has had either nuts or fruit… It’s a meal on its own and it would be interesting to vegetarians because you add noodles and it’s sort of like a version of minestrone.
Jila: One recipe I found very interesting in that book was a spin on a traditional aash – a thick soup with herbs that she cooks with noodles, and it’s delicious. When I first had rice with cherries, I was really surprised. From sweets to drinks, stews, rices… everything.ĭo you have a favourite? I think most people probably have no idea what’s in Persian food. What kind of recipes does the book give us? Before her there are recipes but they don’t give you measurements at all. Of course, the measurements are incredibly large, for court consumption, but still you can get some idea how much of different things to use. Jila: The thing about the Neshat Khanoom is that it’s the first time you come across somebody who gives some measurements in their recipes. “My mother was a brilliant cook but she could never give you a recipe. Shahrzad: No, but given that we don’t have that many old cookery books in Iran, this is one of the few that you could refer to for traditional ways of cooking.
It’s called Neshat Khanoom and is by a lady who worked at the royal court in the early 20th century. Jila: The first book I’d like to mention is an old Persian cookery book which is unfortunately not translated into English – but it’s the book we really started getting our ideas from.
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