Persian food

Wild About Saffron (And Tumeric)

The exotic culinary-cultural journey of the author of ‘Persian Food from the Non-Persian Bride.’

Jewish Week Book Critic
04/05/2011

W hen her new Persian relatives told her that she’d never be able to learn to make dolmeh, stuffed grape leaves, Reynah Simnegar grew determined to prepare this staple of Persian cuisine. She brought her husband’s grandmother into the kitchen and insisted that she not leave until she taught her. Although the older woman didn’t speak much English and Reyna didn’t understand Farsi, they worked together until Reyna mastered the “little bundles of joy.”

Spice rack: Reynah Simnegar has developed a taste for sumac, cumin and cardamom.
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