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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.
Feast by Louisa’s chocolate bars are loaded with luxurious saffron, cardamom, edible gold leaf and other glimmers of chef Louisa Shafia’s Persian heritage. The Coffee & Tahini holds hidden depths of rich flavor.
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."