Overview

When Leila Heller's mother, Nahid Taghinia-Milani came to the United States in 1979, she brought her recipes with her. Persian Feasts features Iranian delicacies from Iran in a dazzling tapestry of textures and aromas, from Shiraz in the south to Tabriz in the north. This exquisite collection of 100 dishes includes hearty stews, saffron-infused rice dishes, succulent kebabs, and delicate rosewater desserts - each one telling a story that is steeped in tradition and has been passed down from generation to generation. Unexpected ingredient combinations create distinctive tastes and aromas to every dish - from a simple Herb Frittata to a comforting Eggplant, Walnut & Pomegranate Stew to a delicately perfumed Cardamom and Rose Water Pudding. This highly personal book for home cooks - including family stories, historical accounts of food culture, recipe origins, and celebratory menus - is a feast for the senses, celebrating spectacular food prepared with seasonal ingredients, fresh herbs, and fragrant spices. Beautiful specially commissioned food photography captures the bounty of this vibrant cuisine.

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9781838667528

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Reviews

‘Persian food is … the perfect balance of perfume and spice.’   – Yotam Ottolenghi ‘Heller has been a major conduit in the West for all things involving Iranian art and artists.’ – New York Times ‘[The] cuisine of Iran [is] having a moment, leaving an indelible mark on the American palette.’ – Washington Post ‘Ask any Iranian where to find the best Persian food and the answer is invariably the same: at home.’ – Financial Times

‘While much discussion has focused on various aspects of Iranian culture in recent times, Persian cuisine is rarely highlighted, despite being one of the finest expressions of Iranian heritage. Persian Feasts by Leila Heller is a celebration of this ancient culture and a heartfelt tribute to her mother, Nahid Joon, an extraordinary woman whose generous, delicious cooking and warm hospitality captivated her community. Years after her passing, Persian Feasts documents Nahid Joon’s remarkable legacy and is destined to remain as one of the most significant books ever written about Persian cuisine.’ – Shirin Neshat, artist ‘I have always been a big admirer of Leila Heller and her taste for entertainment, culture, and tradition. She has written one of the most soulful and personal books on refreshing, fragrant, and delicious Persian dishes that express her youth, family tradition, and sophistication. Just like me, enjoy Leila’s recipes at home for your next party.’ – Daniel Boulud, chef and restaurateur ‘Persian food is … the perfect balance of perfume and spice.’ – Yotam Ottolenghi ‘Heller has been a major conduit in the West for all things involving Iranian art and artists.’ – New York Times ‘[The] cuisine of Iran [is] having a moment, leaving an indelible mark on the American palette.’ – Washington Post ‘Ask any Iranian where to find the best Persian food and the answer is invariably the same: at home.’ – Financial Times

Author Information

Leila Taghinia-Milani Heller is president of Leila Heller Gallery, a contemporary art gallery in New York and Dubai, featuring an international roster of artists. With food, art, and culture, she bridges the gap between East and West. She has been featured in the New York Times, Wall Street Journal, Art News, Art in America, Forbes, and The Financial Times. She is based in New York. Lila Charif was born in Tehran and raised in France, and she lives in London. She is a naturopathic nutritional therapist. Laya Khadjavi was most recently Head of Strategic Partnerships & Client Relations at Menai Financial Group. She lives in New York. Bahar Tavakolian was born in Iran and as a teenager moved to the United States. She has worked in biotech and aerospace, and is now a residential broker, living in New York.

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