The Saffron Tales: Recipes from the Persian Kitchen (Yasmin Khan) 1920's Baked lentils (2

Baked lentils (2

Cooking here reflects life: it is a slow and relaxed affair

and photographs

Stir-Fried Udon

Tatyana Nesteruk learned the art of honoring tradition while also making the recipes accessible for the modern home cook

The Saffron Tales: Recipes from the Persian Kitchen (Yasmin Khan) 1920's Baked lentils (2Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafs of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists,