Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

For more than twenty years Naomi Duguid has been an intrepid explorer of world cuisines, co-writing books such as Hot Sour Salty Sweet with Jeffrey Alford, and more recently Burma: Rivers of Flavor on her own.

In Taste of Persia she travels those parts of Asia where the culinary influences of the Persian empire are still felt: in addition to Iran, this includes Armenia, Azerbaijan, Georgia, and Kurdistan in Iraq. As Duguid notes, the people who live in these places have many different languages, alphabets, and religions, but their cooking is often distinguished by “richly flavored bean dishes, flatbreads of many flavors, generous use of herbs and greens, plenty of cheese and yogurt, walnuts… inventive soups and stews, savory dishes flavored with pomegranate and/or other fruits, and (for all but the Georgians) rice as a beloved staple.”

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