Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation
At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.
In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
To cook the recipes in this book, you will need:
- black lime
- cardamom pods
- ceylon cinnamon
- coriander (she calls them "cilantro seeds")
- dill weed
- kasuri methi
- nutmeg (freshly grated)
- pepper (fresh ground)
- rose petals (essential for Persian Love Cake)
- sea salt (general cooking salt)
- sea salt (flaky finishing salt)
- vanilla extract
Add a Spice Kit. Complete your gift by including a Persian Spice Box. Spices included: black lime, ceylon cinnamon, kasuri methi, mint, rose petals, saffron, and sumac.
Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz. - Samin Nosrat, author of Salt, Fat, Acid, Heat