shinyarmour90

Hey bro, sorry it's been so long in responding to your P.M. Honestly,  I don't currently have any Persian recipes/ Chefs/Cookbooks in my immediate possession knowledgewise at the moment.  Some examples would be Shwarma of Lamb, Baba Ganhoujh, Tabbouleh, Imam Bayuldi, Mhastva Khiar. Different Kebabs, Riz Pilau. Lamb and goat are the most used meat. A lot of Citrus, roasted veg , like Aubergine,  Tomatoes,  Courgette,  Saffron, Golden raisins, figs, yoghurt based sauces. Definitely a lot of similarities with Moroccan cuisine, and northern  Kashmir style Indian,  as well as greek/Lebanese cuisine.  If this provides too much of a challenge,  well you can always but Marco Pierre White's book White Heat and shoot for 3 star Michelin star British based French cuisine.  Good luck