Stories

We get more information on the technique and different variations on the classic Persian dish kuku sabzi in this bonus clip from Francis Lam's interview with Samin Nosrat.

Chef Bahzad Jamshidi (Moosh NYC) has a deep family connection to the pungent and musky Persian fish and herb stew called ghaliyeh mahi. Francis Lam invited Jamshidi into his own home kitchen to share some personal stories while making the dish together.

Looking to add a layer of brightness or tart funk to your food? Christie Morrison from America’s Test Kitchen discusses the use of two key ingredients from the Persian pantry.

Raised in Tehran but exiled after the revolution, Najmieh Batmanglij started writing recipes to help remember the tastes of her homeland. She recently returned to Iran for the first time in 35 years to rediscover the flavors and techniques of the modern Persian kitchen. She tells Francis Lam about the things she saw and ate there.

As the child of a Persian immigrant family, Samin Nosrate (Salt, Fat, Acid, Heat) is enamored by the extravagant use of fresh herbs in Persian cuisine. Francis Lam talks with her about this herbal influence on her cooking, and also got her recipes for Kuku Sabzi (Persian Herb and Greens Frittata) and Persian Herb and Cucumber Yogurt.

In her book, Bottom of the Pot, Naz Deravian writes beautifully about Persian cuisine, especially on the importance of tahdig. Francis Lam talks to her about why this special part of a rice dish matters so much in Persian culture and cuisine, and hears an excerpt reading from the book.

Author and cheesemonger Tia Keenan joins Francis Lam in the studio to take calls from listeners and share her experienced advice on many cheese-related topics.