Is it too late to take stock of 2013 and reminisce about the past year? Are we over the newness of Read More
Is it too late to take stock of 2013 and reminisce about the past year? Are we over the newness of Read More
Some people are immune to the allure of beets. I do not count myself amongst them. I like beets cooked, roasted, raw, Read More
For your viewing pleasure: Cliff Notes for “anâr doon kardan” — as promised.
(Before we delve into āsh, let’s take care of the tricky matter of its pronunciation. Āsh should be pronounced as if Read More
Quince (called beh in Farsi) is a fruit that is so aloof it may as well be a root vegetable. Often Read More
Tut! What a fun word. In any language. Let’s say it again twice: tut tut! In Farsi, tut refers to the Read More
In Persian cooking, all roads eventually lead to rice. The holy grail of making polo (Persian-style rice) is a bed of Read More
Shiraz is one of the most historic, storied, and down-right poetic cities of Iran. The birthplace of revered Persian poets Saadi Read More
E. E. Cummings wrote that “kisses are a better fate than wisdom” (isn’t that beautiful?) and I’m here to tell you Read More
Khoresh is a genre of Persian food that is not merely a staple but also a quintessential pillar of Persian cooking. Read More