Prayer Goes Out; Food Goes In: Plum Chicken with Bibi Kasrai

The day I spoke with the author of The Spice Whisperer, Bibi Kasrai, she was busy with her new enterprise, a cooking camp for children. She had left a career as a corporate executive to do what she loves: cooking and teaching. That day the children were making hummus, croque-monsieurs, and popsicles. It’s this mix... Continue Reading →

Taste of Iran: Lari Kebab Made as a Stew

I loved the concise flavors of this dish, but learned that in order to replicate them I had to have the best ingredients. Taste of Iran: Lari kebab recipe Iranian student in Italy recreates a traditional dish – with a twist Lari kebab served with salad and jasminebasmati rice. Photograph: Tori Egherman The Leaning Tower... Continue Reading →

Cooking Aubergine Stew with Halleh Ghorashi

(Or as we Americans call it: Eggplant) Before going to Iran, I had eaten only stale, tasteless turmeric that added colour rather than flavour. On my first full day in Iran, I had a dish of eggplant stuffed with ground lamb, topped with unripe grapes, and seasoned with turmeric. I thought it was cinnamon, even... Continue Reading →

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