"And, though she spent those nine months writing in London, her pregnancy cravings took her far and wide, particularly to the Persian food of her youth. "I always knew I wanted to write a vegetable-focused book. They've been a great food love of mine ever since I was a child, when I developed a huge reverence for watching plants grow and the toil that goes into it.""
""We forget the emotional connections we have to food that make us re-create certain dishes and that can get forgotten, particularly when people are trying to cut out some meat and fish or eat more vegetables. I just thought how wonderful it would be to re-create the dishes I grew up with, but to make them more modern. That way, if you want more classic dishes, such as Persian ones, you can simply prepare them without fish."
A half-Iranian, half-Pakistani Londoner stayed in Britain during pregnancy and focused on vegetable cooking inspired by Persian childhood cravings. Early reverence for plants and visits to grandparents' farm in northern Iran informed a desire to celebrate vegetables and the labour behind them. Traditional Persian recipes were adapted into modern, meat-free versions that maintain bold flavours, enhance healthfulness, and preserve nostalgic connections. The approach emphasizes re-creating classic dishes without fish or meat while keeping flavour intensity, modernising techniques, and sometimes improving taste. International experiences in Thailand, Italy, and California further shaped vibrant, diverse vegetable-focused dishes rooted in heritage and contemporary practice.
Read at CN Traveller
Unable to calculate read time
Collection
[
|
...
]