Master chef Najmieh Batmanglij joins Briana Kurtz on this week’s episode of Native talking all things Persian from the delicious cuisine to successfully cooking with turmeric!  In her newest book (due out in October!), “Joon: Persian Cooking Made Simple,” she distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her “Food of Life” for more than 30 years. For “Joon” she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.  Tune in to hear the delectable details on Iran’s cuisine, including thoughts on khoresh, sweet and sour flavors, and more.

Barley & Leek Soup Recipe – Pomegranate & Walnut Khoresh Recipe

“Joon means in Persian: life. It can be used in multiple ways, a term of endearment similar to darling… when you take a bite of something very delicious you say joon!” [4:15]

“This is a book written for this generation… most of the recipes cook in less than an hour.” [11:50]

–Najmieh Batmanglij on Native