Tehran-born Najmieh Batmanglij has cooked for First Lady Michelle Obama at The White House, Yotam Ottolenghi has applauded her writing, and food writer Mayukh Sen has called her “the grande dame of Iranian cooking.” This colorful book gives a thorough grounding in Persian ingredients and techniques, with carefully written recipes for roasts and kababs, khoreshes (braised dishes) and sweets. Recipes for egg dishes and rice dishes are particularly strong.

Master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavours in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for over 30 years. For "Joon" she has simplified 75 of her favourite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book – each accompanied by a photograph of the finished dish – come straight from Najmieh's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favourites, such as quinoa or kale cooked Persian-style. You will discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty "kukus" – frittata-style omelettes filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kebabs served on flat breads with tangy sauces; every kind of rice -- including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.

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