This is my rendition of a tribute to my mom’s Aashpazi of authentic Persian cuisines that are practical, clever & easy to make. My mom, Nazila, taught herself to cook with the help of my grandma, Momarosa, at the young age of 6.
Last time I had authentic Saffron Rose Water Bastani was at the Moghadam Museum, a Historic Priceless House in Tehran.
Other than my family's authentic Kebab Koobideh, I'd say Alborz, an Elegant Restaurant in Tehran is a close second.
Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite.
"I need that one great idea, be it from ingredients to a dish, and I enjoy making my rendition of dishes that I see overseas when I am back in my kitchen at home." ~ Susur Lee
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