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A Persian Cookbook: The Manual by Bavarchi (Saman Hassibi, Amir Sayadabdi) Palestine Pies are an important partThis book brings pieces of the oldest Persian cooking manuscripts into its first English translation, vital for culinary enthusiasts worldwide. Bavarchi wrote his cookbook during one of the greatest post Islam eras of Persia. Safavid Persia (1501 1736) was vast, stretching approximately from today's Afghanistan to Georgia. In this cookbook, there are dishes named after locations and cities that are outside the borders of today's Iran.
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