Bottom of the Pot
In Bottom of the Pot, Award-winning writer, and passionate home cook Naz Deravian, introduces us to Persian food made from a global perspective, at home in an American Kitchen.
Naz left Iran during the height of the revolution and emigrated with her family to Rome and then Vancouver with the knowledge that home can be found in a simple, perfect pot of rice. As a child, her family found comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.
"Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking
