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Sabrina Ghayour was born in Tehran and came to Britain as a child after the 1979 revolution. She is entirely self-taught and worked in completely different industries before she began running supper clubs from her own London flat in 2011. They became so popular that she was offered a book deal.
Persiana was published in 2014 and sold in enormous numbers. It set off an entire wave of Middle Eastern cookbooks, something that is easy to forget now that the shelves are full of those that followed.
The food is Persian at heart but moves freely through the Levant and Türkiye. Pomegranate molasses, sumac, saffron, rosewater, dried limes and barberries, the small tart berries that give Persian rice its character. The recipes are generous with spices and sparing with steps, and require neither a specialist shop nor an entire weekend off.
If you have Falastin, Bethlehem or The Arabesque Table, they are more specific and more demanding. Persiana is the one you cook from on a Tuesday.
Format: Hardback
Number of pages: 240
Language: English
First published: 2014
