I’m thrilled to announce that my book, “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen”, is on sale now. SIGNED COPIES HERE Amazon, Barnes & Noble, Books-A-Million, Bookshop Built on more than 20 years of cooking, teaching, and demonstrating the power of food to build bridges, Bitter & Sweet is not only a collection…
The Caspian Chef
Omid Roustaei is an Iranian-American chef and culinary instructor who has been deeply involved in the culinary world for more than 25 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive and improvisational plant based cooking. Omid now balances a career…
Sharbat Khakshir – Teff and saffron cordial
Sharbat Khakshir is a traditional Iranian drink made from the seeds of the khakshir plant, also known as teff or flixweed. This refreshing beverage is especially popular during the sweltering summer months, as it is believed to have cooling properties that help the body endure the heat. The drink is prepared by soaking the tiny,…
Kuku Meygoo – Prawn Kuku
Persian kuku is a versatile and flavorful dish that in many ways resembles a frittata or omelet. However, despite the similarities, there are key differences between these egg dishes. In short, kuku primarily features a medley of ingredients bound together with eggs, while frittatas contain various ingredients but primarily focus on the eggs themselves. Kukus…