Naz Deravian celebrates Iran’s culinary heritage as she tells the story of her family’s journey from Tehran to Vancouver to the varied political, cultural and geographic forces at play across the Persian table.
At eight years old, Naz fled Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following decades, she moved from Italy to Canada to the United States, but she always carried with her the family traditions and recipes — steaming pomegranate and walnut chicken, barley and lentil soup, and tahdig, the crispy, golden jewels of rice that form a crust at the bottom of the pot — and adapted them to her new home. Join her as she discusses her journey, the meaning of home and the recipes that comprise the multi-hued canvas of a Persian meal.
"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
A book signing follows the event.