Book Size: 9.75" x 7.5"

Pages: 224

Format: Hardback

ISBN: 9781623718022

Imprint: Interlink Books

Photography by: Armelle Habib

Release date: Fall 2022

Category:

Salamati: Hamed's Persian Kitchen

Recipes and Stories from Iran to the Other Side of the World

By & 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.”

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About 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

“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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