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What Are People Saying?
Every once in a while I pick up a cookbook and want to cook everything in it, which is the case with “The New Persian Kitchen,” by Louisa Shafia.
When cookbook author Louisa Shafia visited Persia she discovered authentic flavors, a deeper connection to family and a new perspective on her identity.
Ultimately, the herbs and fish speak to the deeper significance of Nowruz, its celebration of new life and the arrival of spring.
Ghormeh sabzi, the dark-green stew of beef, beans, dried lemon, and herbs is pungent with fenugreek, and, according to the son of an excellent Persian chef, Shafia "nails it."