This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food. Nigella Lawson
Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country Yotam Ottolenghi
Not just a great cookbook but a book full of stories - a love letter to Iran and its people. Diana Henry
Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.
About the Author
Yasmin Khan is a best-selling author, campaigner and cook who is passionate about sharing people's stories through food. Her debut book, The Saffron Tales, was named by the New York Times, the Wall Street Journal and BBC Food Programme as one of the cookbooks of 2016. Her forthcoming book, Zaitoun (Bloomsbury, 2018), celebrates stories and recipes from the Palestinian kitchen. Yasmin is a regular media commentator and her writing has been published in the Guardian, the Telegraph, the Independent, Jamie Magazine, Food52, AFAR and Roads and Kingdoms amongst others. Prior to working in food, Yasmin trained in law and worked as a human rights campaigner for a decade.