Good Food

Pomegranates and Saffron

In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to change that with her new cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan .

By Evan Kleiman • Jul 8, 2016 • 1 min read

In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to change that with her new cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan. She discusses food served in her home country and shares a recipe for fresh herb kuku. Find the recipe on the Good Food blog.

Music: "Denia" by Manu Chao

Evan Kleiman
host 'Good Food'
Laryl Garcia
Senior Director, Good Food
Abbie Fentress Swanson
Independent reporter and producer
Camellia Tse
Producer, Good Food
Feride Buyuran
Food blogger and author

Culture

Food & Drink

Good Food

Pomegranates and Saffron

In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to change that with her new cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan .

Share

Good Food

Pomegranates and Saffron

In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to change that with her new cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan .

Share