The New Persian Kitchen

"The rise of Middle Eastern cookbooks in the last decade has benefited few cuisines more than that of Iran. Once-scarce ingredients like pomegranates and sumac are now relatively simple to source, and Louisa Shafia’s fresh, streamlined compositions spill over with bright and sour notes. You can protest, and you can try to refuse, but I bet in the end you will not be able to leave even one piece of lamb pomegranate-walnut kebab aside for tomorrow."