"At the stove, Persian cuisine is guided by a principle of balancing each dish with contrasting elements: For every bite of sweet dried fruit, there must be something sour. For each crispy piece of tahdig, or crusty golden rice, there must be something soft and velvety.” - Chef Samin Nosrat
(Shot by Peden + Munk, Bon Appétit, June 2013) May 22, 2013

"At the stove, Persian cuisine is guided by a principle of balancing each dish with contrasting elements: For every bite of sweet dried fruit, there must be something sour. For each crispy piece of tahdig, or crusty golden rice, there must be something soft and velvety.” - Chef Samin Nosrat

(Shot by Peden + Munk, Bon Appétit, June 2013)