Persian Recipes Recall Lost Way of Life
Iranian-American Donia Bijan shares her mother's recipes in 'Maman’s Homesick Pie'
October 25, 2011
A festive Iranian food table is rich in color and flavor.
Donia Bijan is an Iranian-American chef who fled Iran with her family during the 1979 revolution. After settling in the United States, Bijan's mother experimented with American cooking but always incorporated familiar Persian flavors, recreating a sense of home for her family. She passed those recipes to her daughter
.
Bijan spent her first 16 years in Iran.
“My parents had a hospital in Tehran," she recalls. "I grew up in the top floor of the hospital. It had a beautiful garden. We even had planted vegetables, and I watched my parents run this hospital like you run a large family.”
Her mother ran the kitchen, and that’s where Donia took her first cooking lesson.
“My mother planned the menus for the patients," she says. "I was always welcome in the kitchen."
Chef Donia Bijan's book, "Maman’s Homesick Pie: A Persian Heart in An American Kitchen," contains 30 recipes.
When the family had to leave Iran, they headed to San Francisco.
“And again, I watched her in the kitchen in America transform and try to learn and tune in to the flavors of her new country through their food and by cooking. ”
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