ニューヨーク・タイムズのインスタグラム(nytimes) - 9月28日 07時07分

A new #cookbook from @naomiduguid is a reason to celebrate, @david_tanis writes in @nytfood. @naomiduguid's previous books focused on Southeast Asia. Like those, her newest, “Taste of Persia,” opens with a map illustrating her wise observation that regional cooking doesn’t respect borders. So the search for #Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. Readers are seduced from the start with the flavors of the region: saffron, mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. These easy Baku fish kebabs, photographed here by @karstenmoran, are marinated with lemon juice, salt and dill and are grilled skin side down to ensure succulence. The accompanying pomegranate-coriander sauce — a kind of relish made with the crushed fruit, lemon juice, a little salt and chopped cilantro — is exquisite, @david_tanis writes. Visit the link in our profile for more information.

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