Bottom of the Pot: Persian Recipes and Stories
“When I’m not cooking Palestinian food, I often cook Persian food,” says Palestinian chef and cookbook author Sami Tamimi as he recommends this book. “Both cuisines are so different, yet there are lots of similarities in many dishes, as it goes back to the Ottoman period.” Persian cooking celebrates a love of herbs, sour flavors, and rice, all of which are explored and celebrated in this volume by Naz Deravian who left Iran as a child during the Iranian revolution.
Deravian punctuates her text with essays about her family and the role cooking plays in it, using them to weave together recipes for khoresh karafs or celery stew and tahcheen-e morgh or baked saffron yogurt rice with chicken. For those unfamiliar with the intricacies of Persian cooking, Deravian offers helpful pairing and serving suggestions.
- Naz Deravian
- Flatiron Books
- Year published