Persiana. Recetas de Oriente Próximo y más allá

In 2014, the first book by a London-based cook of Iranian origin who describes herself as a “self-taught cook” became the surprise hit of the season: it spent nine weeks on the bestseller list and won the Observer Food Monthly Award for Best Cookbook of the Year.

Persiana brings together 100 recipes of the dishes and flavours of the Middle East, understood in a broad sense, taking in everything from Turkish specialities of the Eastern Mediterranean shores to Iran and the Persian culinary tradition. A splendid feast that combines the enormous variety and richness of flavours and aromas with the simplicity of a practical, modern approach.

As Sabrina Ghayour writes in her foreword. Most of the time you will only need a handful of spices and a few suggestions and tips to help you learn what to do with them and discover just how versatile they can be. With that alone, your cooking can undergo a spectacular transformation. I hope this book shows you that the cooking and aromas of the Middle East are within reach, that they really are not so complicated and that, truly, they are more accessible than you might think.

What the critics said.

Sabrina cooks exactly what I most love to eat: dishes with flavours and aromas that radiate love and generosity. Her book will have a permanent place on my kitchen shelves. Bruno Loubet.

Sabrina delivers everything the East promises in some delicious recipes. Raymond Blanc.

Born in Tehran, Sabrina Ghayour will help you fill your table with a feast of incredible dishes. Sunday Times Travel Magazine.

A wonderful cook who has mastered the cuisine of the Middle East. Her book is beautiful, packed with information and thrilling. Simply brilliant. Tom Parker-Bowles, Mail on Sunday.

It is easy to see why Ottolenghi likes this book so much; it is both sophisticated and accessible. Los Angeles Times.

This is the Spanish-language edition.