From Persia to Napa
Part cookbook, part history lesson, and as meticulously thorough as her other books, From Persia to Napa by renowned chef and author Najmieh Batmanglij traces Iranian viniculture from ancient times to Napa’s Darioush winery, which is styled after Persepolis.
In its newest edition, second-generation proprietor Sally Kahledi contributes one of her favorite recipes rooted in Persian flavors, but with a healthy twist: Fava Beans and Dill Rice with Salmon Crust.
