
‘The Caspian Chef’ sets out to demystify Iranian food in a new cookbook
Mealtimes by the Caspian Sea were always displays of abundance. Omid Roustaei’s extended family would gather every summer, swimming at the beach in the morning and returning to mounds of food at the family villa. Pomegranate, bitter orange, dried lime, walnut and olive appeared on repeat. The earthy scents of cumin and coriander blended with…