Āshpazī-i dawrah-ʼi Ṣafavī: kārnāmah va Māddat al-ḥayāt : matn-i dū risālah dar āshpazī az dawrah-ʼi Ṣafavī, ʻaṣr-i salṭanat-i Shāh Ismāʻīl Avval va Shāh ʻAbbās Avval

Compiled by the distinguished scholar Īraj Afshār, *Āshpazī-i dawrah-ʼi Ṣafavī* offers a fascinating window into the culinary heritage of Īrān through two primary texts from the Ṣafavid era. The first treatise, *Kārnāmah* (The Manual), was authored by Muḥammad ʻAlī Bāvarchī in 927 AH (1521 AD) during the reign of Shāh Ismāʻīl I, while the second, *Māddat al-ḥayāt* (The Substance of Life), was written by Nūr Allāh Āshpaz in 1003 AH (1594 AD) under Shāh ʻAbbās I. Together, these works document the sophisticated art of Persian cooking in the 16th and 17th centuries, featuring recipes for elaborate pilafs, stews (qalyah), soups, and sweets that graced the tables of the court and elite society. This fifth edition, published by Surūsh in Tihrān, preserves vital terminology and social history associated with the preparation and consumption of food in early modern Īrān.