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Bottom of the Pot: Persian Recipes and Stories

4.14  ·  Rating details ·  43 ratings  ·  5 reviews
Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz." - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking

Naz De
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Hardcover, 384 pages
Published September 18th 2018 by Flatiron Books
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4.14  · 
Rating details
 ·  43 ratings  ·  5 reviews


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E.P.
Dec 22, 2018 rated it it was amazing
This is my family's new favorite recipe book. We've been using it several times a week since we got it, and we can't get enough of it. I particularly recommend the beet and lentil soup. Some of the recipes are a bit involved, such as the tahdig, so they're best done as weekend or party dishes, but this is a beautiful book that will definitely turn you on to Persian cuisine.
Gretchen Alice
Feb 18, 2019 rated it really liked it
This is just as much a memoir and food history account as it is a cookbook. It makes me want to make all the Persian things.
Mary
Jan 30, 2019 rated it really liked it
Deravian immigrated to Canada from Iran in grade school. She started cooking Persian meals after college when she’d moved to LA. The book invites readers to participate in making these home cooked dishes influenced by her multicultural background into their own and encourages being flexible to “make it delicious” to each individual. She includes an appendix of needed ingredients and also suggests possible substitutions for hard to find dishes like Persian limes or verjuice. She highlights Persia ...more
Nancy
Mar 01, 2019 rated it really liked it
A savoury memoir and recipe book. In my quest to cooking perfect basmati rice Deravian has some good suggestions.
Darla
Apr 14, 2019 rated it really liked it
Shelves: food
Some new to me recipes. I like her writing
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