life painting, which I had studied in Iran, I began to experiment in my sitting room. Before long, I had quite a large collection of photographs that were primed for print. It was hard work because for each image I had to cook the food in my kitchen and then bring it to my sitting room where I had my studio set up and then spend often many hours getting the right shot. How did you manage to adapt traditional Persian recipes to tastes to the Western palate? Persian food is so aromatic and despite the use of a wide range of spices, it is quite mellow in taste and is not dominated by any one single flavour. Paradoxically, Persian food is quite different from other types of food and yet somehow tastes familiar, so, most people in the West who try Persian food for the first time seem to enjoy it and are open to the new flavors. What's your most favorite recipe in the cookbook? I love them all like they are my children and so it is not easy for me to choose one! However, if I had to pick one I would probably say Persian noodle and herbs soup (ash-e reshteh). What’s one recipe anyone - even someone who’s no MasterChef - can nail in your book? Persian dal (dal adas), it is easy to make, so flavorful and healthy. If you were having a dinner party and you could invite any five people, living or dead, who would your guests be? Comic actor and filmmaker Charlie Chaplin, the 13th Century Iranian poet Rumi, English novelist Jane Austen, American singer, songwriter and pianist Nina Simone, and my partner (with his guitar). What was the first cookbook what really inspired you? My mother gifted me an old notebook some years ago that contains myriad wonderful Iranian recipes, which in turn were handed down to her, from her mother. Do you think the cookbook, as a form is here to stay, given the rise of blogs and food television? I believe that cookbooks will always go on to coexist with blogs, TV food programs, food apps, and other innovations in the food space. What's your signature dish? Rice with broad beans and dill with lamb shanks (baghali polow ba mahiche). If your current self could give your past self one sage baking/cooking advice, what would it be? Have no fear while using different ingredients, experiment and don’t worry if things go wrong. Mistakes are an important part of learning.
For more information on Atoosa Sepehr, please visit her website at www.atoosasepehr.com and follow her on Instagram @_atoosasepehr. Image credit: Atoosa Sepehr. 66
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