Bottom of the Pot: Persian Recipes and Stories by Naz Deravian

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Notes about Recipes in this book

  • Stuffed branzino (Mahi shekampor)

    • lync on January 29, 2020

      Excellent. I made a sauce of all the "stuffing" ingredients rather than go through the effort of stuffing and tying. Made a special week-night dinner in just 35 minutes.

    • lholtzman on November 19, 2019

      I did not have a peach/nectarine or basil so I subbed frozen mango for the peach and cilantro for the basil. Tasted delicious. Save some time by chopping all the herbs with the pistachios in the mini chop.

  • Dill rice (Sheeved polo)

    • IvyManning on April 23, 2019

      Does not work with CA basmati rice, not sure if that was the problem. Overcooked at 12 minutes, another 20 as recipes states would have yielded burnt mush. Don't use again.

  • Dill rice with fish tahdig (Sheeved polo ba tahdig-e mahi)

    • IvyManning on May 20, 2020

      The rice was very overcooked, but the fish was delicious. I'm not sure if grocery store basmati is the right thing to use, because it was mush following this recipe? What did I do wrong?

  • Rosé-dipped strawberry rose ice pops

    • SheilaS on August 07, 2019

      Delicious and a very pretty way to present popsicles. I went light on the rose water (the recipe calls for "a splash") and couldn't really detect it in the pops. I may try adding a bit more next time, though they were lovely as is.

  • Chicken drumettes kabab (Joojeh kabab)

  • Cabbage salad

    • southerncooker on May 26, 2019

      Not my favorite but it was still good.

  • Zucchini kookoo (Kookoo kadoo)

    • Yildiz100 on June 20, 2020

      I needed only 1 tsp salt for the zucchini and an additional half for the mix, so use caution before adding the full 2.25 tsp. I didn't like the barberries here. I can't decide if it is just personal taste, a bad combo of flavors, or if it was just too many. This kookoo is much more heavily spiced than most zucchini kookoo and I am not convinced it works. The expensive saffron and rose disappeared under the cinnamon so not the best use of them. Next time I would use a simpler more traditional recipe.

    • MissKoo on May 19, 2020

      A bit labor intensive but worth the effort. Intriguing combination of flavors, and an excellent dish for breakfast (especially for houseguests) or brunch. Leftovers hold up well. I've served it at brunch together with the Arugula Orange Fennel Salad (p. 54) and the Sour Cherry and Feta Crostini (p. 66). Do pay attention to author's instructions to use a glass pan. When doubling the recipe I had to use one glass pan and one metal pan. The ingredients stick tenaciously to the latter; even after long soaking it's hard to clean.

  • Fresh herb stew (Khoresh ghormeh sabzi)

    • ShirleyHarring on April 22, 2020

      Also works well with lamb or hogget chops left on the bone.

    • JulieCruz on September 07, 2019

      Wonderful stew! Do not skimp on the fresh herbs, he just used the term "bunches" and don't go by the supermarket bunches. I went to my International fresh market and the bunches there were about 3 times as large, that's what I used. Don't do it without the dried limes, I think it is a big part of the taste that you can't get from adding lime juice.

  • Baked saffron yogurt rice with chicken (Tahcheen-e morgh)

    • KarinaFrancis on March 28, 2020

      In a word, yum! Loved the chicken and the tahdig turned out perfectly. I won’t kid you, it’s a time investment but it’s worth it. I halved the recipe and baked it in a 24cm Pyrex pie dish, still using 1 egg in the base mix and cooked for an hour. I couldn’t source barberries so I subbed cranberries, which were ok. Served with a chopped Persian salad and yogurt.

  • Green bean rice (Loobia polo)

    • ldtrieb on May 04, 2019

      Delicious, used left over rice. Love how each recipe states how to make ahead or how to freeze for the future.

  • Cabbage farro

    • Frogcake on December 29, 2019

      This is a fantastic recipe! So tasty and it comes together quickly. I didn’t have any basil so I added chopped flat leaf parsley instead. Leftovers make a very tasty and filling lunch.

  • Sour cherry and feta crostini

    • Jviney on March 01, 2020

      Outstanding. Covered all the bases: pretty on the plate, delicious to eat, easy to put together. Sour cherries aren’t in season and we aren’t in a great area for them even when they are. I bought sour cherries in light syrup from the Mediterranean market, and then proceeded with the preserves recipe using half the sugar. Perfect aroma and taste of rose water. Will make again soon.

    • MissKoo on May 19, 2020

      This is a beautiful recipe. Wonderful eye appeal and flavors -- the rose water does not dominate but provides a lovely flavor note in the background. I pick and freeze my own sour cherries which makes this an easy last minute appetizer. This is especially pretty to serve around Christmas with the red cherries and the green of the mint and pistachios. Good for small cocktail and finger food gatherings too.

  • Meat and potato patties (Oven-baked kotlet)

    • Jviney on March 01, 2020

      I liked these. Perfect for book club - the early assembly and chilling time is helpful. Crunchy and flavorful.

  • Smoky eggplant pomegranate dip (Nazkhatoun)

    • lholtzman on November 17, 2019

      I like the sweet and sour taste of this dip. First time trying Golpar and I’m not sure I love it. Definitely a distinctive taste. Although the dish was easy, it definitely took a lot of time. You can freeze it. I enjoyed spread on pita.

  • Walnut verjuice dip (Seerabeh)

    • lholtzman on November 17, 2019

      So good and super easy.

  • Summer squash yogurt dip (Borani-yeh kadoo)

    • lholtzman on November 17, 2019

      Also great as a side dish.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    One of my top books of 2018 which delivers a glorious journey through Naz' Persia.

    Full review
  • Food52 by Padma Lakshmi

    ...a final product as flavorful and memorable as was promised on the page.

    Full review
  • Food52

    This one is powered by the recipes, which are appealing and approachable and alive. And I was enchanted with the results, which is due both to the cuisine and Deravian’s words.

    Full review
  • Food52

    Deravian really shines when explaining the tenets of Persian cooking. She shares the staples of a well-stocked Persian kitchen, defines the Persian palate...

    Full review
  • Food52

    ...introduces us to the Iranian home cooking she grew up on—with a dash of spice from her own journey and experiences, having emigrated to Canada and then relocating to California.

    Full review
  • ISBN 10 1250134412
  • ISBN 13 9781250134417
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.

In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.