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British/ Iranian cook Yasmin Khan celebrates her sumptuous new cookbook, The Saffron Tales in which she weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. She visits cafés of Tehran and the pomegranate orchards of Isfahan, the snowy mountains of Tabriz and the paddyfields of Gilan.
Dishes such as the inimitable fesenjoon (chicken with walnuts and pomegranates), kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew) grace the pages of this book. She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.