But aside from my teenage junk food binges on McNuggets and donuts, I remember loving the food we ate at home, and it's the way that I still cook today.įrom my mom's background, there were typical Ashkenazi favorites like fried matzoh, latkes, borscht, dill pickles, and bagels with lox. Louisa Shafia: Well, between a Muslim and Jew, we never ate pork, and having multicultural parents meant that there was never any chance I would be served a "real" American meal of, say, fried chicken and mashed potatoes (one which I yearned for, secretly). Shafia took some time to answer questions about Persian food, what the key ingredients are, and shared recipes from her upcoming cookbook that are appropriate not only for Passover, but for Norooz and Eid Ul-Fitr, as well.Įpicurious: How did being a mix of religions and nationalities (Persian/American, Muslim/Jew) affect the way you viewed food? How did both parents with their different backgrounds instill a love of food? And fans of Lucid Food will be happy to know that there is continuted emphasis on quality ingredients, flavor, and health. Shafia's own background (she's half Iranian) helps make the book more evocative and that much more personal. The news coming from present-day Iran can seem particularly disheartening but the culinary heritage that lives on, and even thrives outside the country's borders.
Warm and effusive, Shafia guides you through a cuisine that is most likely foreign and unlike anything you've ever cooked or eaten before. If you were a fan of Louisa Shafia's Lucid Food, you'll want to preorder her soon-to-be-published cookbook, The New Persian Kitchen (Ten Speed Press).
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