Index

Arancini: The Arab-Norman Fried Rice Ball Azerbaijani Cooking: Persian and Turkic at the Caspian

Chapli Kebab: The Pashtun Flat Patty Corned Beef and Pastrami — Nitrite Wet-Brine Cure and Smoke Technique Cucina Arabo-Sicula: The Oldest Fusion Cuisine in Europe

Escabeche: acid preservation technique

Fesenjan: Walnut and Pomegranate Reduction

Kuku: The Baked Persian Egg Cake

Middle Eastern spice and herb building Mizrahi: The Persian and Iraqi Jewish Traditions

Navruz Sumalak (Persian/Central Asian Spring Feast)

Perfect Roast Turkey: The Dry Brine Persian Halva — The Flour Version and the Saffron That Makes It Persian Khoresh: The Fruit-Meat Braise Tradition Persian rice technique (tahdig)

Rice in the Persian Tradition: Tahdig and the Crust Roast Turkey — The Whole Bird Problem

Shab-e Yalda Celebration — Pomegranate and Aash Reshteh Sharbat and the Cooling Tradition — Persian Drinks as Confectionery Smoked Turkey Legs

Tahdig Toraja Coffee: Sulawesi's Highland Arabica Turkish Delight (Lokum) — The Cornstarch Gel and the Water That Matters Turkish kebab variations Turkish manti and dough work

آش (Āsh): Persian Thick Soup Tradition آشپزی ایرانی: اصول کلاسیک (Āshpazi-ye Irāni): Classical Persian Culinary Principles آشپزی صفوی (Āshpazi-ye Safavi): The Safavid Court Kitchen ادویه (Advieh): The Persian Spice Blend System پلو: هنر پخت برنج ایرانی (Polo): The Art of Persian Rice ترشی (Torshi): The Persian Pickle Tradition دم کردن چای (Dam Kardan-e Chāy): The Art of Persian Tea زرشک (Zereshk): Barberry Acid and Application سبزی خوردن (Sabzi Khordan): The Fresh Herb Table شیرینی (Shirini): Persian Confectionery Tradition کباب (Kabab): Persian Grilled Meat Tradition گوشت قرمه (Ghormeh Sabzi): The National Herb Stew مخلفات سفره (Mokhallafāt-e Sofreh): The Persian Table Architecture مرغ (Morgh): The Persian Chicken Tradition نان (Nan): The Persian Flatbread Tradition نوروز (Nowruz): Food as Ritual Calendar