On Persian cooking and 'accented food' with author Naz Deravian

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Naz Deravian

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Bottom of the Pot: Persian Recipes and Stories

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Smooshed Potato and Egg (Yeralma Yumurta)

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Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)

“We've been here for thousands of years. Our food has been here for thousands of years. So it's about time. I think America is ready to embrace Persian food."

This week, we're excited to welcome Naz Deravian to SALT + SPINE, the podcast on stories behind cookbooks. Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook.

“I’m cooking for my family in Los Angeles. And it’s the food that has traveled with me in Rome and then in Vancouver—and it’s food that has grown, and I call it ‘accented food.’ So, it’s got my accent. And when you make it for your family and in your home, I hope it picks up on your accent, because that’s what’s important.”

We sat down with Naz at San Francisco's The Civic Kitchen cooking school to talk about creating her first cookbook, Persian cuisine, and the impact of today’s political climate on her work.