You will fall in love with Roya Shariat and her mother, Gita Sadeh, as they welcome you into their home and share their favorite cherished family recipes that include soups and stews, main dishes, desserts, beverages, and so much more. The book takes a unique approach to Iranian cuisine, with recipes and twists that celebrate the evolution of Iranian food in America. Lush, full-color photographs accompany these stunning recipes, many of which are vegetarian, vegan, and/or gluten-free, and include:

• Garlicky Eggplant Dip (Kashk Bademjoon)
• Chilled Yogurt and Herb Soup (Ab Doogh Khiar)
• Split Chickpea Stew with Crunchy Potatoes (Gheymeh)
• Sweet and Sour Pomegranate and Walnut Stew (Fessenjoon)
• Chickpea and Pistachio Cookies (Noon Nokhodchi)
• Rice! Tahdig three ways, in addition to dishes like Crunchy Baked Saffron Rice with Chicken (Tahchin)
• And many more