Pomegranates and Artichokes: A Food Journey from Iran to Italy

Setareh, who runs the blog Lab Noon and teaches cooking across Italy, moved from Iran to Italy when she was a student. In her debut book, she considers the way food migrates, as she did, and what those migrations mean, culturally and historically. She begins in Iran, with an introduction that places readers into its vast and fragrant landscape, offering an explicated pantry and three recipes of note: golden onion, saffron infusion, and Iranian rice. The recipes that follow cover more dishes, building to an Iranian feast and ending with a section on sweets and drinks. Next are 15 recipes from the Eastern Mediterranean and Levant that connect the first and last chapters together, highlighting how the food of one region flows through and across to another. The last section focuses upon Italy and opens with a story of arrival and barriers. The recipes range across aperitifs, special occasions, and sweets. Setareh offers inviting menus at the end that pull from across the landscape of flavors she explores.