Salamati: Hamed's Persian Kitchen: Recipes and Stories from Iran to the Other Side of the World

by Hamed Allahyari, Dani Valent, Armelle Habib (Photographer)

Overview

A heartwarming story of resilience, homesickness, and good Persian cooking in 70 accessible recipes

Hamed Allahyari cooks to connect—for that joyful moment you can say “salamati” (Farsi for “health” and “cheers”) around the table. The food of his native Tehran is a resonant and delicious gift, and a way of staying bonded to a country he hasn't returned to for a decade.

Hamed’s food is anchored in tradition but accessible to all. The recipes are simple, celebratory, appealing, flexible, and full of flavor. As well as working as a chef and caterer, Hamed has road-tested his dishes at hundreds of cooking classes: he melds Persian culinary culture and an understanding of Western palates to create recipes that are truly his—and now ours to share.

Beyond the recipes, Salamati is a gateway to Persia. “It’s sharing my culture,” says Hamed. “It’s my dream that everyone tries Persian food. And with my food, they come into my family. They are sitting with me, with my grandparents, parents, and cousins, talking, sharing, and enjoying the feeling of being together.”

Product Details

ISBN-13:	9781623718022
Publisher:	Interlink Publishing Group, Incorporated
Publication date:	10/11/2022
Pages:	224
Sales rank:	307,797
Product dimensions:	7.60(w) x 9.60(h) x 1.10(d)

Editorial Reviews

06/06/2022

In this satisfying debut, chef Allahyari weaves together personal and culinary history with recipes that call forth the flavors of his native Tehran. As he details in his elegiac opening, Allahyari, under threat as an atheist (“a really big deal” in Iran), fled to Australia in 2012 with his pregnant girlfriend, where he began teaching cooking classes and, in 2019, opened SalamaTea, a Persian restaurant outside of Melbourne. Drawing on the recipes from SalamaTea’s kitchen, Allahyari embraces both traditional choices from Silk Road cuisine and new inventions, like savory “truffles” of feta, fennel seeds, and ground walnuts. Persian food’s zesty and herbaceous traits show in solid recipes including eggplant that is grilled, pan-fried, and topped with kashk or yogurt, and a bracing salad of tomatoes and pomegranate seeds dressed with vinegar and pomegranate molasses. Chapters arranged by course are interspersed with suggested menus: a lavish winter spread centers pilaf and chicken stew, while an array of street foods includes Persian hot dogs, and ice cream with pistachios, saffron, and rosewater. Endearing headnotes continue the thread of personal connection and also drop in cultural tidbits: a cucumber soup garnished with rose petals, for instance, is considered conducive to afternoon napping. The result is a fresh and heartfelt take on a storied cuisine with enduring appeal. (Sept.)

Publishers Weekly

Salamati is more than just a cookbook, it’s also a memoir and homage to the country he had to flee. The introduction to the featured recipes in his book might offer a personal connection to the dish, a description of a unique ingredient that helps define it and bring out its best flavors ... [F]or those who don’t want to spend a lot of time in the kitchen, there are enough simple recipes to get started. Full-color photos of each recipe show what the finished product will look like. And for the adventuresome home chef, Allahyari offers a world of flavors.” —New York Journal of Books

New York Journal of Books

Salamati means ‘cheers’ in Farsi, and here, Iranian-born Australian chef Hamed Allahyari shares celebratory Persian recipes that are offered as a gift to all he feeds. The book is organized for mixing and matching in large spreads.

Epicurious