1. inspired your love of food:

   When I was a wee little thing my nanny (who was an extraordinary cook) made this one dish that blew me away every time: Pomegranate Soup. It was a most magical and fragrant concoction that seemed to take forever to make and when it was ready I couldn’t eat enough of it. Some of the intoxicating ingredients were: lentils, pomegranate past, garlic, parsley, coriander, mint , beets, chives, scallions and the spices were saffron, turmeric and angelica powder.

2. is your signature:

   I think anything that has something to do with the following combination: a stew (slow-cooking braise) and rice with saffron and this includes the burnt rice (Tadigh in Persian- this alone has been the cause of many a food war at the family table to see who could grab the last crunchy piece…). There is no end to the combination of vegetarian and meat slow cooked braises and stews I’ve concocted throughout the years and paired with saffron white rice with the burnt bottom. However no 2 meals have been identical and this is the most magical thing about it- the possiblilites are endless and the human imagination and fresh ingredients available are the only limits.

3. you cook on your night off:

   I don’t know that I ever have ” a night off” as I feel like cooking is for me like drinking a glass of water or better yet — breathing. But ok to simplify things I would say an “effortless” meal for me would be to find a seasonal vegetable and saute it with garlic and toss it with some al dente pasta or left over kous kous, add a few flakes of cayenne, a dribble of virgin olive oil and voila! Dinner is served (ok maybe toss in a little freshly grated parmesan too). Easy perfection. A delicious no fuss meal ready under 20 minutes.

Can we have an extra helping?

• Fill in the blanks: If I go to [blank], I must have the [blank]?

  If I go to an island I will take my stash of Persian Saffron (highest quality in the world!) with me to put in every thing I cook and bake.