Persian cuisine is healthy yet colorful like a Persian miniature, exotic yet simple like a poem by Omar Khayyam. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of vegetables, fruit, nuts, herbs, and a delicate mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a balanced diet that is uniquely Persian. Najmieh Batmanglij presents 95 exquisite recipes that are low in fat yet high in flavor. From her years in the South of France and the United States, the author has brought about a marriage of ancient Persian cooking, modern French Provencal food presentation, and contemporary American eating styles. The result is a feast for both the eyes and the taste buds. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph.