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This week’s recipes were inspired by the food in a new book called “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.
…whose vegetarian-forward influence can be seen in the lovely lemony kale salad and in the pleasantly sweet beet burger, accompanied by torshi, a pickle of finely chopped vegetables.