Podcasts about persian kitchen

Can love truly blossom through the art of cooking? Join us for an intimate conversation with Natalie Jahangiry, a food and design entrepreneur who has skillfully blended her passions and cultures into a thriving business, Modern Persian Kitchen (we love the name too!). Natalie takes us on a heartfelt journey of her parent's love story, and how her father's Persian culinary expertise won her mother's heart. Discover how Natalie's family introduced Persian food to their quaint British village, and how her own daughter is growing up with the rich flavors of Persian cuisine. Dive into the world of Persian food as we discuss Natalie's innovative venture that marries her love for design with her culinary heritage. Natalie shares her experience in creating a bundle that allows individuals to easily explore Persian cuisine, from popular dishes like saffron chicken to more traditional fares like ghormeh sabzi . Learn how Natalie strikes a balance between her flourishing business and family life, while ensuring her children are immersed in the beauty of Persian culture. This heartening episode is a true testament to the power of food in connecting cultures and generations. Take our listener survey! It's quick and a great opportunity for you to let us know how we're doing and what you'd like to hear in the future. Here is the link: LISTENER SURVEY! This episode is sponsored by Exeer Botanical Sparkling Beverages. https://drinkexeer.com/ Resources from this episode: Modern Persian Kitchen All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.   Podcast production by Alvarez Audio

Yasmin Khan isn't afraid to delve into the tough stuff. Growing up around a dinner table with an Iranian-born mother and Pakistan-born father who met as activists in the aftermath of the Iranian Revolution, politics were definitely on the table. A career fighting for international human rights was a natural evolution for her, but there was an even more direct way to bring some humanity to an often overwhelming and abstract cause. After her first cookbook The Saffron Tales: Recipes from the Persian Kitchen earned Khan a devoted following, she decided to take on an even more daunting task—documenting the people and recipes keeping the traditions of Palestinian cooking alive in her new cookbook Zaitoun: Recipes and Stories from the Palestinian Kitchen. In this intimate conversation, Khan opens up about the challenges, barriers, and personal stresses that went into creating this extraordinary document. http://yasminkhanstories.com/ Twitter @yasmin_khan Instagram: @yasminkhanstories

Today's Episode: Yasmin Khan This week, we're excited to welcome Yasmin Khan to SALT + SPINE, the podcast on stories behind cookbooks. Yasmin is the author of two cookbooks: The Saffron Tales: Recipes from the Persian Kitchen and Zaitoun: Recipes and Stories from the Palestinian Kitchen. We sit down with Yasmin at our studio in San Francisco's The Civic Kitchen Cooking School to discuss her cookbooks, traveling through Israel and the West Bank to chronicle Palestinian cuisine, and her love of pomegranates. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features on our website: RECIPE: Mussakhan (Roast chicken with sumac and red onions) EXCERPT: Hear Yasmin reading from Zaitoun. -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Award-winning cookbook author and former human rights campaigner Yasmin Khan sits down with Julia to talk about her new book, Zaitoun, and the logistics of a career transition, the importance of rest, the way food can be an entry point to conversation, and why we have to hold onto hope. Yasmin's first book, The Saffron Tales, includes recipes and stories from the Persian Kitchen. It’s a very personal book as Yasmin grew up between Iran, where her mother is from, and England. The Saffron Tales won tons of awards and opened the door for her newest book, Zaitoun, which came out in the UK a few months ago and just was published in the US. Zaitoun is all about Palestinean cooking. In only a week since publication, it’s been celebrated in The New York Times, The Guardian, The Washington Post and more. There are also answers to listeners' questions (including an answer from the wonderful baker Cheryl Day) and shoutouts to Jewish Voice for Peace and Be the Match (#TeamElise).

Yasmin Khan believes we have more that unites us than divides us—and that nothing unites us more than food. The travel writer and former human rights activist has brought that philosophy to life in her two thought-provoking cookbooks—Saffron Tales: Recipes from the Persian Kitchen, and her latest release, Zaitoun: Recipes from the Palestinian Kitchen. She explores the cuisines of each region to bring her readers a better understanding of the people and the places. Yasmin talks about her experience working on Zaitoun, the lack of female voices in travel journalism, and the void left by Anthony Bourdain. Thanks to Handsome Brook Farm for supporting this season of Radio Cherry Bombe. Photo courtesy of Matt Russell Radio Cherry Bombe is powered by Simplecast

Singer songwriter Jim Kerr of Simple Minds talks about his love of walking in deserts and mountains, sustaining friendships over decades and his pop career. Atoosa Sepehr shares recipes from her cook book Persian Kitchen - authentic recipes and fabulous flavours from Iran - and talks about growing up in Iran & Italy. Nigerian crime fiction writer Leye Adenle reveals how "sunshine noir" authors are fighting back against the dominance of Nordic Noir. Gold medal-winning wheelchair dance duo Paula Moulton & Gary Lyness discuss their partnership representing Britain in international competition and how they're encouraging others to take up the activity for prestige and pleasure. We check in with a chilli-eating contest. And TV presenter & musician Loyd Grossman shares his Inheritance Tracks - Ragtime Cowboy Joe & You Really Got Me by The Kinks. Presenters: Aasmah Mir & Suzy Klein Producer: Paul Waters.

Yasmin Khan built the life she dreamed of as a human rights campaigner. She never imagined she'd leave it all behind to find herself once again living the dream as a food and travel writer. We talk all about burnout, self-care and just doing it, as she shares her journey to creating critically-acclaimed and best-selling cookbook The Saffron Tales: Recipes from the Persian Kitchen.  Follow Yasmin on Instagram (@yasminkhanstories) and Twitter (@yasmin_khan) to get immersed in all the delicious goodness. Mentioned in this episode: Neuro-linguistic programming (NLP) Kickstarter, crowdfunding site Yasmin used to finance her initial recipe research Shahrzad Darafsheh, Saffron Tales photographer Zaitoun, Yasmin's next book to be released in 2018 Follow the podcast @QuittersPodcast on Facebook, Instagram, and Twitter and tell us what you've been struggling to ask for help with.  And if you want to help Quitters we'd love it if you became a patron! Follow me @Lyssbjack on Facebook, Instagram, and Twitter and show me pictures of what you cook from The Saffron Tales.

Persian food has always been known for it’s fresh, bright ingredients, and Louisa Shafia is here to highlight and update Persian cuisine with The New Persian Kitchen. This week on Eat Your Words, Cathy Erway calls up Louisa to talk about her family’s Iranian history, and the culture’s affinity for seasonality. Hear what recipes from the book are great for mid-summer days, and why Louisa traveled to Los Angeles for the book’s research. Learn the proper way to dissect a pomegranate, and hear about some refreshing drinks that feature rose water. Want to learn more from Louisa? Tune into this episode to hear about her upcoming events and demonstrations! This program has been sponsored by BluePrint Cleanse. Thanks to The California Honeydrops for today’s music. “Persian food, at its essence, is about fresh ingredients… writing the book was a matter of taking Persian food back to its roots. It’s a very seasonal cuisine.” [6:50] — Louisa Shafia on Eat Your Words