From our organizers:
Naz Deravian celebrates Iran’s culinary heritage as she tells the story of her family’s journey from Tehran to Vancouver to the varied political, cultural and geographic forces at play across the Persian table. At eight years old, Naz fled Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following decades, she moved from Italy to Canada to the United States, but she always carried with her the family traditions and recipes — steaming pomegranate and walnut chicken, barley and lentil soup, and tahdig, the crispy, golden jewels of rice that form a crust at the bottom of the pot — and adapted them to her new home. She comes to 92Y in conversation with New York Times food writer Melissa Clark to discuss her journey, the meaning of home and the recipes that comprise the multi-hued canvas of a Persian meal. Naz’s new book is Bottom of the Pot: Persian Recipes and Stories (Flatiron Books; September 18).