Salamati: Hamed's Persian Kitchen
Recipes and Stories from Iran to the Other Side of the World
By Hamed Allahyari & Dani Valent • Photography by Armelle Habib
$ 35“In this satisfying debut, chef Allahyari weaves together personal and culinary history with recipes that call forth the flavors of his native Tehran … Persian food’s zesty and herbaceous traits show in solid recipes … Endearing headnotes continue the thread of personal connection and also drop in cultural tidbits … The result is a fresh and heartfelt take on a storied cuisine with enduring appeal.” —Publishers Weekly
About this book
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.”
Brand: Hamed AllahyariAbout the authors
Hamed Allahyari was born in Iran where he was a chef and restaurateur; then a crisis of faith imperiled his life in a country where atheism is illegal. He arrived in Australia in 2012 as a refugee. After an initial detention on Christmas Island, Hamed was released into the community where he slowly built a new life, with his Melbourne restaurant SalamTea at its center.
Dani Valent is an Australian journalist and food author.
Reviews
“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
“In this satisfying debut, chef Allahyari weaves together personal and culinary history with recipes that call forth the flavors of his native Tehran … Persian food’s zesty and herbaceous traits show in solid recipes … Endearing headnotes continue the thread of personal connection and also drop in cultural tidbits … The result is a fresh and heartfelt take on a storied cuisine with enduring appeal.” —Publishers Weekly
“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
About the Author
Dani Valent is an Australian journalist and food author.
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