Bottom Of The Pot

In her debut cookbook, Bottom of the Pot: Persian Recipes and Stories, author Naz

Deravian introduces us to the Iranian home cooking she grew up on—with a dash of spice from her own journey and experiences, having emigrated to Canada and then relocating to California. The nearly 100 extensively researched, beautifully photographed recipes harness both the vibrance and comfort that each dish brings with it.

While it isn’t a vegetarian book, per se, Bottom of the Pot is centered around fresh, whole foods. This often means vegetables and greenery, from the traditional sabzi khordan (fresh herb platter) that typically begins Persian meals to the nazkhatoun (smoky eggplant pomegranate dip) that’s served, family style, with an assortment of other veg-and pulse-filled-dips and breads. More vegetable-centered dishes include main courses like baghali polo (fava bean rice), a combination of fluffy rice, creamy, nutty favas, and aromatic saffron and dill, and foundational Persian stews like Aash-e Nazri, or “wish soup,” a community-based dish to which friends and neighbors contribute a variety of herbs, vegetables, and legumes—along with a wish of good fortune.

“So what does Persian food taste like?” Deravian questions, then expertly explains: “Fragrant, flavorful, fresh, elegant, cozy, unfussy, like a love poem, quietly assertive, never shy. Always bright.” In Bottom of the Pot, the freshness and brightness are never far from the forefront.

It’s available now, and you can buy it here.