Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

The definitive Persian cookbook and Batmanglij’s life work. This 640-page masterwork contains 330 classical and regional Iranian recipes alongside Persian poetry, folktales, and descriptions of ancient and modern ceremonies. It began as a love letter to her children after the 1979 revolution and has grown into the most comprehensive English-language guide to Persian cuisine.

Why Start Here

This is the book that established Batmanglij’s reputation and the one that most fully represents her vision. While Joon simplifies the cuisine for busy weeknights, Food of Life gives you the complete picture: the techniques, the cultural context, the full range of dishes from everyday rice and stews to elaborate Nowruz celebrations. If you are serious about learning Persian cooking, this is the book that will take you furthest.

The recipes cover every category of Persian food: chelow and polow (rice dishes), khoresh (stews), kababs, kuku (herb frittatas), dolmeh (stuffed vegetables), pickles, preserves, breads, and sweets. Each chapter is enriched with history and poetry that connect the food to its cultural roots. The pantry guide at the front teaches you about saffron, dried limes, barberries, rose water, and other essential ingredients.

What to Expect

A substantial, beautifully photographed reference at 640 pages. The book is organized by dish type, making it easy to find what you need. Some recipes require specialty ingredients from Middle Eastern stores, but Batmanglij provides substitution guidance. Start with simpler dishes like chelow (steamed rice), mast-o-khiar (yogurt and cucumber), or a basic kuku, and work your way up to the complex stews and ceremonial dishes.