PHOTO: Matt Russell; "Fesenjoon is my favourite recipe in the book. In Iran, that dish is served at weddings and big feasts, and anytime you have a special guest come round. It’s just so moreish," Khan says.
Laura Brehaut, Postmedia News
Originally published on December 13, 2016; National Post
Originally published on December 13, 2016; National Post
Yasmin Khan grew up plucking fresh pomegranates straight from the trees at her grandparents’ farm in northern Iran. Her love of the fruit started early and runs deep. “It’s so magical to have this fruit in the midst of winter. This incredibly bright, scarlet fruit that is so flavoursome,” the British-Iranian cook and writer says.
PUBLISHED IN PRINT:
National Post: December 17, 2016; page WP3
Ottawa Citizen: December 21, 2016; page C4
Montreal Gazette: December 21, 2016; page B3
National Post: December 17, 2016; page WP3
Ottawa Citizen: December 21, 2016; page C4
Montreal Gazette: December 21, 2016; page B3
