The Saffron Tales

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Armed with a notebook and pomegranate molasses, British-Iranian cook Yasmin Khan journeys through Iran in search of the country's most delicious recipes. Her travels take her from Tabriz's snowy mountains and Gilan's paddyfields to Tehran's cosmopolitan cafes and Isfahan's pomegranate orchards, where she is welcomed into the homes of diverse individuals, gaining insights into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians. Yasmin weaves together stories from Iranian home kitchens, complemented by exclusive photography and modern recipes rooted in Persian tradition. Her accessible recipes include fesenjoon (chicken with walnuts and pomegranates), kofte berenji (lamb meatballs with prunes and barberries), and ghalyieh maygoo (prawn, coriander, and tamarind stew). She also features a variety of vegetarian dishes, such as tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread, and feta salad), along with delightful desserts like rose and almond cake and sour cherry and dark chocolate cookies. With stunning photography showcasing the beauty of Iran and its culinary heritage, this lavish cookbook celebrates the flavors and food of this enigmatic country.