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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Edible flower Persian Tah-dig

In this post, I wrote about Tah-dig or Persian crispy rice created on the bottom of rice pot. In this post, I made a roundp one with flat bread. Here, I gave edible flowers a shot! The results were spectacular in terms of presentation. Please note that excessive heat might make flowers taste bitter and lose color; controlling the temperature is crucial thereby.

I arranged some seasoned flowers and blanched pieces of lettuce in the oil brushed pan. 

Then filled the cast up with semi-cooked rice. Get the directions to do so in here

then added some dill and fava bean rice 
So the classical dishes where enhanced visually!


seriously you are an artist!