Pomegranates and Roses: My Persian Family Recipes

Blessed with a glowing endorsement from cooking doyenne Madhur Jaffrey and packed with elegantly arresting photos, Bundy's collection of family favorites from her native Iran is a welcome splash of color and exotic fare. Like many of these dishes, which include roast quail stuffed with rose petals, onions, and pistachios; a "delicate Persian custard laced with rose water" and decorated with edible gold leaf; and a hearty meal of meatballs, rice, dates, and raisins; Bundy's assemblage of Iranian classics and comfort food is one to work through and savor slowly. Weaving in tales of her family history, Bundy occasionally spends more time on the story behind a dish than the recipe itself; cooks would do well to read the instructions multiple times before rolling up their sleeves. If readers can forgive her occasional verbosity, they'll enjoy imaginative and impressive dishes like kneaded kabobs loaded with turmeric and herbs; Caspian fish glazed with pomegranate molasses and stuffed with walnuts, basil, mint, and coriander; and slow-simmered lamb shanks layered with dilled rice and broad beans. Those without access to specific ingredients like barberries, Omani limes, and fresh pistachios%E2%80%94not to mention the seemingly ubiquitous saffron%E2%80%94may find the book frustrating at times, but those who persevere will find their resolve richly rewarded. Photos. (June)