About Pomegranate and Saffron Persian recipes and stories

My name is Arashtat, usually called Ash, and I am a second generation Persian, born in Abadan, a very beautiful city located south of Iran. We moved to Sweden when I was 10 years old. Now living and working in the UK with my family. Qualifications: Level 1&2 Food Hygiene and Safety, DBS checked and Further education teacher  My Journey as a Persian CookGrowing up in a Persian household, the kitchen was the heart of our home. It wasn’t just a place where meals were prepared; it was where stories were told, traditions were passed down, and love was expressed through food.Some of my earliest memories are of standing beside my mother, watching them transform simple ingredients into dishes that felt like poetry. The kitchen was always alive with the aroma of saffron blooming in water, the sweet and sour tang of barberries simmering on the stove, or the warm, comforting scent of fresh flatbread baking.For us, food was never just about sustenance. Every dish carried a story. When my father kneaded dough for naan-e sangak, he’d tell me about the village bakery he used to visit as a child, where the scent of freshly baked bread wafted through the air. When we prepared fesenjan, my mother would recall her own mother’s meticulous way of grinding walnuts to create the perfect creamy texture. Carrying the Tradition ForwardAs I grew older, I realised how precious this knowledge was. In a fast-paced world, where convenience often takes precedence, these recipes remind me to slow down, to honor the hands that cooked before me, and to preserve our heritage. Whether I’m making sabzi polo for Nowruz or preparing faloodeh Shirazi on a hot summer day, I feel the presence of my ancestors guiding me.Today, I strive to share these recipes with others—not just as food, but as a bridge to Persian culture and history. Whether I’m teaching someone how to perfect their tahdig or introducing them to the delicate flavors of rosewater and saffron, I’m passing on a legacy that’s as old as Persia itself.

• Saffron: A signature flavor, often used in rice dishes, stews, and desserts.
• Sumac: A tangy red spice used to add a citrusy note to meats, salads, and rice.
• Rosewater: Commonly used in desserts, it adds a fragrant floral note.
• Pomegranate Molasses: Adds a unique sweet and sour depth to stews and dressings.
• Herbs: Parsley, cilantro, dill, mint, and fenugreek are frequently used to create complex, fresh flavors.