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Pomegranates and Roses: My Persian Family Recipes, by Ariana Bundy
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Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents - who grew fruit and grains and had vineyards producing prized grapes - and from her father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heavenand Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of Persian cuisine as well as celebrating the values and traditions cherished by her forefathers. Their memories of when life was simpler, family mattered above all else and eating together was of paramount importance provide an evocative leitmotif.
In this beautiful book, she pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking and eating.
- Sales Rank: #295456 in Books
- Published on: 2015-04-23
- Released on: 2015-04-23
- Original language: English
- Number of items: 1
- Dimensions: 9.69" h x .4" w x 7.44" l, 1.48 pounds
- Binding: Paperback
- 224 pages
About the Author
Ariana Bundy is a French-trained chef, TV presenter and the author of Sweet Alternative, the first gluten, dairy and soy free dessert cookbook. An Iranian-American, Ariana was Head Pastry Chef for the Mondrian Hotel in Los Angeles. She is a graduate of Le Cordon Bleu Paris and studied International Marketing and Finance at EBS in London. Ariana is fluent in English, French and Farsi. She now lives between Dubai and Paris with her husband Paul and their son Dara.
Most helpful customer reviews
18 of 18 people found the following review helpful.
A Perfect Persian Rose
By Lynne
If memories can be captured in words, then this beautifully illustrated volume takes the reader on a journey back to pre-revolutionary Iran, where the author's family lived in a privileged world of vast land estates, high government positions, servants, European clothes, French restaurants, casinos, vacation homes on the Caspian Sea, hunting, riding, & family gatherings at holiday feasts. Not exactly just plain folk, her grandmother's aunt as a young girl lived with the Shah's sister, Ashraf & stayed with her as friend & confidante until Ashraf's death. One uncle became a Sufi and spent the rest of his life helping the sick & needy. Family photos confirm the fabled beauty of Iranian women - the author's mother looks like a young Claudia Cardinale. When the revolution came & the family had to flee, eventually coming to America, they took with them the gift they thought most practical -- caviar! The recipes reflect that lifestyle, with some being very simple, like chicken stew (Khorakeh Morgh), and others more elaborate like Quails stuffed with Rose Petals (Belderchineh Too Por). As with most Persian recipe books, the cook has to either have access to a Middle Eastern store where you can get some of the ingredients needed, like Omani limes, nigella seeds, Persian golden dried plums, barberries, beetroots, green unripe almonds, lavashak (Persian fruit roll), hogweed powder, or get them online. Saffron threads are used extensively in this cuisine, which must be inexpensive in Iran as opposed to the States, as is the use of Pomegranates, which are plentiful in Iran, while we can only get them here in the States in season. The family photos are evocative of the pre-revolutionary time among the wealthy and represent her family's memories of what Iran was once like for those lucky enough to have that lifestyle. But there's history too among the memories, of how things were done in the "old country", when cooking from scratch was the only way and the young women of the house learned by observing how things were done by watching the aunties & the family cook, such as boiling down pomegranate juice to make pomegranate molasses and sour cherry jam. Some family heirloom recipes are included, such as Baked Eggs with chicken, nutmeg & cloves (Kuku Ye Chekhertmeh). Most intriguing recipe is Wild Orchid Ice Cream (Bastaniyeh Akbar Mashti), which requires salep powder, the powdered root of the wild orchid, which is sold in packets in Middle Eastern shops. Because many of these dishes cannot be found in present day Persian restaurants which have become very Americanized & emphasize kabobs, it's worth the trouble to try and make some of these dishes at home. A lovely cookbook to add to your collection if you like Middle Eastern cuisine & enjoy reading about how different cultures add to the richness of a nation's cuisine.
15 of 16 people found the following review helpful.
Pomegranates and Roses
By Kate Runyan
Ariana Bundy has written a unique and very special Persian Cookbook, and Family Memoir. The book is filled with lovely and charming photographs, and family tales as well as wonderful recipes. Everything I've made from Pom and Roses has been excellent and the recipes are becoming are favorites, and in every case I've prefered Ariana's version to other similar Persian recipes. I have many other Persian cookbooks, but I would give this book top marks, it's an excellent cookbook and family memoir. It's a cookbook to savour , read, and treasure, Ariana's very special book will I think appeal to both Persians and non- Persians. Ariana should be very proud of this beautiful and very special book loaded with wonderful recipes. This is an absolutely wonderful Persian Cookbook.
16 of 19 people found the following review helpful.
THE gateway to Persian cuisine
By Amir Paivar
The diversity of content, the mix of modern-traditional design and its amazing photography has made it such a pleasant book to read, or shall I say, such a companion to have. Above all, personalising it by telling the tales of writer's family... It's a cocktail of a cookbook and one of stories.
I believe Roses and Poms is destined to make Persian cuisine international. Iranians will be proud of what they see and non-Iranians delighted of what they will discover! This is simply magnificent and a world-class work (no wonder Simon & Schuster went for it!)
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