Présentation de l'éditeur
According to the Cambridge World History of Food, rice made its way to Europe through Persia after it was brought over from Asia. Even the Spanish, who have admirable skills in cooking rice, took their first rice cooking lessons from the Persians. Today, they cook rice regularly in Japan, England, Spain, Africa, Madagascar, China, Sri Lanka, Turkey, and Korea, but no one does it like the Persians. Somewhere along the route from Indonesia and India to the Persian Empire, rice found its earthy roots that define the flavors of Persian cuisine today. The people of Iran may not have the highest rice consumption (the top five rice consumers are Bangladesh, Cambodia, Indonesia, Laos and Burma) but they cook rice with such elegance that it has earned them an esteemed place in the popular ethnic food groups of modern America, Africa, Europe and Australia.
Inside Easy Persian Rice Recipes, You Will Discover:
- Tons of healthy, tasty persion rice recipes for breakfast, lunch and dinner. Each recipe includes HD photographs and the nutritional facts.
- A comprehensive guide to the history of persian rice.
- A grocery list of ingredients to embrace and ingredients to avoid.