Hello, everyone. Wishing you all a Happy Monday! I hope you all had a wonderful summer. Lots of new things are happening in the Spice Spoon kitchen – there will be some easy and new recipes up on the blog soon.
I recently wrote a piece for the Globe and Mail on Naomi Duguid and her new book, ‘Taste of Persia’. I had the honour to cook and eat with Naomi Duguid, while we talked about her travels through this fascinating region of the world, and the people she met along the way. I have a personal interest in this region, not only because of my Persian roots, but also because my father was posted to Armenia (for the World Bank), and I visited him there a few times. I have nothing but beautiful memories of my time in that region of the world. I hope to go back one day, but for now, Naomi’s book is feeding my nostalgia.
Here is the link to the article. Thank you for reading it – it’s a long read!
I also tested a few recipes from ‘Taste of Persia’; here are the ‘Stuffed Vegetables’ I made. Since tomatoes are quite tender to start with (compared to the the bell pepper, zucchini or aubergine – which Naomi suggests we use in the recipe), I only added a little bit of boiling water to the bottom of my pan; you won’t need much. We still have tomatoes in the markets (they’re disappearing fast) – so make this dish as quickly as you can! The stuffed tomatoes are gorgeous with some strained yoghurt and fresh herbs.
I have the put the steps to this recipe up on my Instagram Stories – it’s only up for 24 hours, so you’ll have to have a look fairly soon. Have any of you been using Instagram Stories? I love using it to share recipes with all of you. Catch me there, and thank you for visiting! (You can find the recipe here.)