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Though writer and actor Naz Deravian grew up in Vancouver, the Persian flavours of her childhood in Tehran have resonated with her for a lifetime.
Taste can make for some powerful memories. Though writer and actor Naz Deravian grew up in Vancouver, the Persian flavours of her childhood in Tehran have resonated with her for a lifetime.
So with these recipes from her new cookbook, Bottom of the Pot, she’s returning to the rich flavours, warm spices and fresh Seville oranges that she just can’t forget—recipes that, wherever you’re from, taste a lot like home.
Peppery, bitter arugula and cool, crisp, anise-y fennel are touted as digestive wonders, while orange slices and dates lightly perfumed in orange-blossom water seduce any post-meal sweet tooth. Top with a handful of toasted pumpkin seeds and pomegranate seeds for crunch, if you like.
A quick boiled potato and egg smashed on a piece of lavash or sangak bread, drizzled with plenty of olive oil and sprinkled with dried mint, makes for a simple, satisfying lunch.
You can make a concentrated syrup, but Deravian prefers to prepare the simple syrup and add the fresh lime juice and rose water directly to the pitcher for a fresher taste.
Whole fish stuffed with fresh green herbs, dried fruits and nuts is traditionally prepared all over Iran with various regional interpretations. Fresh peaches or nectarines and raisins add a sweet bite to the tangy mix of the pomegranate molasses and the lime or Seville orange juice.
Roulette cake is very similar to a Swiss roll. It’s light and pretty, and it’s not annoyingly sweet. Once the cake bakes it needs to be rolled in a clean, damp towel, to help in the rolling process without the cake breaking and crumbling. You can mix and match any berries you like, or simply serve with only the cream filling.
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