Omid Roustaei is an Iranian-American chef who's on a mission to demystify Iranian cooking. His new cookbook, “Bitter and ...

Just as spring is a time for rebirth, the Persian New Year is a time to celebrate new life. Nowruz is celebrated on the spring equinox, which this year is on Thursday, March 20. This celebration of ...

It marks the coming of the new year in some cultures. But what is Nowruz, and why do people celebrate it? Thursday, March 20, ...

“To us in Persian food, herbs are not treated as little, cute things you put on the side of the plate, but rather herbs to us are vegetables,” said Roustaei, author of the new cookbook ...

Mealtimes by the Caspian Sea were always displays of abundance. Omid Roustaei's extended family would gather every summer, swimming at the beach in the morning and returning to mounds of food at ...

In 1983, an Iranian friend took me out for my first taste of Persian food. The first thing we ate was sabzi khordan, the plate of vegetables, cheese, and herbs that often welcomes people at the table.

Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. I’ve always wanted to go to Iran, the country my parents fled in the late 1970s just ...