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.