---
product_id: 49134991
title: "Persiana: Recipes from the Middle East & Beyond"
price: "S$18"
currency: SGD
in_stock: true
reviews_count: 13
url: https://www.desertcart.sg/products/49134991-persiana-recipes-from-the-middle-east-and-beyond
store_origin: SG
region: Singapore
---

# Mediterranean & Middle Eastern flavors Top 30k bestseller rank 100+ authentic recipes Persiana: Recipes from the Middle East & Beyond

**Price:** S$18
**Availability:** ✅ In Stock

## Summary

> 🍽️ Unlock the secrets of Middle Eastern magic in your kitchen!

## Quick Answers

- **What is this?** Persiana: Recipes from the Middle East & Beyond
- **How much does it cost?** S$18 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/49134991-persiana-recipes-from-the-middle-east-and-beyond)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Proven Crowd-Pleaser:** Highly rated with 4.7 stars from over 2,700 reviews, making it a trusted choice for both novice and expert cooks.
- • **User-Friendly Design:** Interactive, device-optimized layout with clear instructions and stunning, achievable food photography.
- • **Versatile & Inspiring:** From Lamb & Sour Cherry Meatballs to Spiced Carrot Cake, this cookbook fuels creativity and impresses at every meal.
- • **Culinary Adventure Awaits:** Explore 100+ modern, accessible Middle Eastern recipes that elevate your home dining experience.
- • **Globally Acclaimed Flavors:** Savor dishes inspired by the rich culinary traditions of the Mediterranean and Persian regions, loved by food icons like Nigella Lawson.

## Overview

Persiana is a Sunday Times bestselling cookbook featuring over 100 authentic and modern Middle Eastern recipes, focusing on Persian flavors. Praised for its clear instructions, stunning yet achievable photography, and diverse dishes, it ranks in the top 30,000 books and holds a 4.7-star rating from more than 2,700 reviews. Perfect for professionals seeking to impress with globally inspired, accessible cuisine.

## Description

PERSIANA: THE MUST-HAVE COOKBOOK AND SUNDAY TIMES BESTSELLER 'The golden girl of Persian cookery' - Observer 'Loving Persiana' - Nigella Lawson 'This is Ottolenghi with rocket fuel' - Times A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

Review: Excellent, fresh Middle Eastern recipes with a focus on Persian flavours. - This review references the Kindle version of this book, though of course the content is identical to the print versions. I've had the book for several months now and have cooked several recipes from it (multiple times, as below). Summary: Excellent Middle Eastern cookbook with a focus on (but not exclusive to) modern Persian recipes. Instructions are clear & results are dependable. Full Review: I picked up Ms Ghayour's book in Kindle format after downloading the free sample and liking the available content. I'll admit that I was initially drawn in by the gorgeous photography, as I already have a fairly hefty collection of Middle Eastern cookery books, and several that are specific to Iranian food. The Kindle version features interactive tables of content (so critical for a cookery book and yet often missing, especially from older Kindle books) arranged by course (ie appetisers, mains, desserts etc) and then individually broken down with links to each recipe contained within that section. The layout is simple to use across devices (tested on iPad, Win & Mac desktop, Android). The photos which accompany each dish are compelling and bright, without being over-styled: in essence, getting your dish to look like the one pictured is actually attainable without a Michelin star to your name. Each recipe has a photo and the book doesn't contain excess 'ingredient' photos (you know the type; the macro shots of a lemon, scattered cloves, etc etc) which makes it very usable indeed. To date, I've made the following: Batinjan al Rahib, a (very!) garlicky eggplant dip that goes perfectly alongside rich/fatty meat dishes, with a nice play on texture between the soft eggplant and the crisp peppers; Cacik, a Turkish staple, fantastically fresh with loads of herbs; Spiced Lamb Kefta, which smell as amazing as they taste, with sweet notes from the currants (try these with the Cacik, as we did all three times we made them); Butternut Squash with Pistachio Pesto & Feta, which makes a really gorgeous vegetarian main but is (as with any recipe, of course) very dependent on excellent butternut squash (the first time it was so-so, the second time fantastic) and very ripe, sweet pomegranate; Karniyarik, stuffed eggplant, have become a staple in our home, the flavour combination is amazing and while they take a long time from start to finish, you can make a big batch and they keep very well in the fridge for several days; top with plenty of labneh or Greek yoghurt and try to convince yourself going back for thirds is a bad idea... (it isn't); Spice-Perfumed Shoulder of Lamb is gorgeous and so, so simple; I did find I needed to turn down the oven slightly to cook for an extra hour at a lower temperature for fall-off-the-bone texture (while retaining moisture), but this of course is a commentary on my oven rather than the recipe; Blood Orange and Radicchio salad, a beautiful flavour combination of sweet, tart & bitter; goes very well with the lamb shoulder and would stand up well to any robust meat dish, with the hint of fresh dill really elevating it above a simple salad (do yourself a favour and track down a good pomegranate molasses with only 'pomegranates' listed in the ingredients, as often the syrups available are too sweet). I would honestly happily pay the price of the book for just the karniyarik recipe, but I'm really pleased with this purchase, and look forward to trying many more dishes. This really is a fantastic, accessible cookery book and should appeal to a broad range of palates. As evident by the answers, comments & other reviews, Ms Ghayour is very responsive to questions that may crop up; while I've not asked any myself, I always find it reassuring when an author (or publisher) makes an effort to provide assistance. Highly recommended.
Review: Great recipes and customer service - Excellent, very happy with it. Thank you.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 29,871 in Books ( See Top 100 in Books ) 111 in Party Planning |
| Customer Reviews | 4.7 out of 5 stars 2,715 Reviews |

## Images

![Persiana: Recipes from the Middle East & Beyond - Image 1](https://m.media-amazon.com/images/I/91gLDg+EYKL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent, fresh Middle Eastern recipes with a focus on Persian flavours.
*by C***. on 16 May 2016*

This review references the Kindle version of this book, though of course the content is identical to the print versions. I've had the book for several months now and have cooked several recipes from it (multiple times, as below). Summary: Excellent Middle Eastern cookbook with a focus on (but not exclusive to) modern Persian recipes. Instructions are clear & results are dependable. Full Review: I picked up Ms Ghayour's book in Kindle format after downloading the free sample and liking the available content. I'll admit that I was initially drawn in by the gorgeous photography, as I already have a fairly hefty collection of Middle Eastern cookery books, and several that are specific to Iranian food. The Kindle version features interactive tables of content (so critical for a cookery book and yet often missing, especially from older Kindle books) arranged by course (ie appetisers, mains, desserts etc) and then individually broken down with links to each recipe contained within that section. The layout is simple to use across devices (tested on iPad, Win & Mac desktop, Android). The photos which accompany each dish are compelling and bright, without being over-styled: in essence, getting your dish to look like the one pictured is actually attainable without a Michelin star to your name. Each recipe has a photo and the book doesn't contain excess 'ingredient' photos (you know the type; the macro shots of a lemon, scattered cloves, etc etc) which makes it very usable indeed. To date, I've made the following: Batinjan al Rahib, a (very!) garlicky eggplant dip that goes perfectly alongside rich/fatty meat dishes, with a nice play on texture between the soft eggplant and the crisp peppers; Cacik, a Turkish staple, fantastically fresh with loads of herbs; Spiced Lamb Kefta, which smell as amazing as they taste, with sweet notes from the currants (try these with the Cacik, as we did all three times we made them); Butternut Squash with Pistachio Pesto & Feta, which makes a really gorgeous vegetarian main but is (as with any recipe, of course) very dependent on excellent butternut squash (the first time it was so-so, the second time fantastic) and very ripe, sweet pomegranate; Karniyarik, stuffed eggplant, have become a staple in our home, the flavour combination is amazing and while they take a long time from start to finish, you can make a big batch and they keep very well in the fridge for several days; top with plenty of labneh or Greek yoghurt and try to convince yourself going back for thirds is a bad idea... (it isn't); Spice-Perfumed Shoulder of Lamb is gorgeous and so, so simple; I did find I needed to turn down the oven slightly to cook for an extra hour at a lower temperature for fall-off-the-bone texture (while retaining moisture), but this of course is a commentary on my oven rather than the recipe; Blood Orange and Radicchio salad, a beautiful flavour combination of sweet, tart & bitter; goes very well with the lamb shoulder and would stand up well to any robust meat dish, with the hint of fresh dill really elevating it above a simple salad (do yourself a favour and track down a good pomegranate molasses with only 'pomegranates' listed in the ingredients, as often the syrups available are too sweet). I would honestly happily pay the price of the book for just the karniyarik recipe, but I'm really pleased with this purchase, and look forward to trying many more dishes. This really is a fantastic, accessible cookery book and should appeal to a broad range of palates. As evident by the answers, comments & other reviews, Ms Ghayour is very responsive to questions that may crop up; while I've not asked any myself, I always find it reassuring when an author (or publisher) makes an effort to provide assistance. Highly recommended.

### ⭐⭐⭐⭐⭐ Great recipes and customer service
*by Z***A on 23 July 2026*

Excellent, very happy with it. Thank you.

### ⭐⭐⭐⭐ It's a lovely book if you want to try Persian food
*by C***L on 10 July 2026*

It's lovely book about Persian and middle east cooking, some of the recipes are wonderfull.

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-10-19*