Episode 679: Four Persian Cooks
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This week, we look at the food of Persia ahead of Nowruz, the Persian New Year. Samin Nosrat, author of Salt, Fat, Acid, Heat, tells us why Persian cooks are so obsessed with fresh herbs. Naz Deravian has a tale of tahdig and home from her book Bottom of the Pot. Najmieh Batmanglij, the grand dame of Iranian cooking, cooks in modern-day Iran; her new book is Cooking in Iran. Behzad Jamshidi, chef/founder of Moosh NYC, teaches Francis a classic recipe for a fish stew with fenugreek. And, America’s Test Kitchen brings us Persian power ingredients for your pantry.
Broadcast dates for this episode:
March 8, 2019 (originally aired)
March 6, 2020 (rebroadcast)
May 21, 2021 (rebroadcast)
Recipes and stories from this episode
- Naz Deravian on tahdig: “It’s magic every time.”
- Samin Nosrat and the Persian appreciation for (lots of) fresh herbs
- Samin Nosrat's recipe for kuku sabzi, the Persian herb and greens frittata
- Najmieh Batmanglij returns to Iran to explore roots of Persian cooking
- Cooking lesson: Persian fish and herb stew with chef Behzad Jamshidi
- Persian power ingredients: pomegranate molasses and dried limes
- Chelo ba Tahdig (Steamed Persian Rice with Tahdig)
- Persian Herb and Cucumber Yogurt
- Kuku Sabzi (Persian Herb and Greens Frittata)
- Carrot + Walnut Halva
- Saffroned Almond Cake
- Ghalieh Mahi (Persian Spicy Fish and Herb Stew)
- Tart Pomegranate Molasses
- Pistachio Baklava with Cardamom and Rose Water