Salamati
Hamed's Persian Kitchen; Recipes And Stories From Iran To The Other Side Of The World
-
- 19,99 €
-
- 19,99 €
Beschreibung des Verlags
A heartwarming story of resilience, homesickness and good Persian cooking in 70 glorious recipes.
'By eating my food, you come into my family. You are sitting with me, with my grandparents, parents and cousins, talking, sharing and enjoying the feeling of being together.'
Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Persian for 'health' and 'cheers') around the table. A restaurateur in Iran, it was natural for Hamed to gravitate to food after a long and perilous journey to settlement in Melbourne. He road-tested his dishes at hundreds of cooking classes, eventually launching his heartfelt cafe and SalamaTea restaurant. With every swipe of warm pita through herbed dadami dip, every bite of braised lamb with dried lime and saffron rice, every sip of homemade sour cherry tea, Hamed shines a light on his past in his native Tehran and continues to build an optimistic Australian future.
This book is a gateway to Persian culinary culture, with recipes that are simple, celebratory and appealing, flexible and full of flavour. Wherever you live and whatever your background, you are invited to join the feast.
PUBLISHERS WEEKLY
In this satisfying debut, chef Allahyari weaves together personal and culinary history with recipes that call forth the flavors of his native Tehran. As he details in his elegiac opening, Allahyari, under threat as an atheist ("a really big deal" in Iran), fled to Australia in 2012 with his pregnant girlfriend, where he began teaching cooking classes and, in 2019, opened SalamaTea, a Persian restaurant outside of Melbourne. Drawing on the recipes from SalamaTea's kitchen, Allahyari embraces both traditional choices from Silk Road cuisine and new inventions, like savory "truffles" of feta, fennel seeds, and ground walnuts. Persian food's zesty and herbaceous traits show in solid recipes including eggplant that is grilled, pan-fried, and topped with kashk or yogurt, and a bracing salad of tomatoes and pomegranate seeds dressed with vinegar and pomegranate molasses. Chapters arranged by course are interspersed with suggested menus: a lavish winter spread centers pilaf and chicken stew, while an array of street foods includes Persian hot dogs, and ice cream with pistachios, saffron, and rosewater. Endearing headnotes continue the thread of personal connection and also drop in cultural tidbits: a cucumber soup garnished with rose petals, for instance, is considered conducive to afternoon napping. The result is a fresh and heartfelt take on a storied cuisine with enduring appeal.
