Good Food
'The Saffron Tales'
We kicked off the show with Jonathan Gold’s favorite Hong Kong-style breakfast in Los Angeles. Now, we turn the mic over to writer Yasmin Khan to hear about breakfast food in Iran. We talked to Khan in March around the time of the Persian New Year, after her book “T he Saffron Tales: Recipes from the Persian Kitchen ” was published.
By Evan Kleiman • • 1 min readWe kicked off the show with Jonathan Gold’s favorite Hong Kong-style breakfast in Los Angeles. Now, we turn the mic over to writer Yasmin Khan to hear about breakfast food in Iran. We talked to Khan in March around the time of the Persian New Year, after her book “The Saffron Tales: Recipes from the Persian Kitchen” was published. Find a recipe for her sabzi polo baa mahi (mixed herb rice with baked salmon) on the Good Food blog.
The full episode
4 of 6
The Silk Road show- 0:00Jonathan Gold dines at Delicious Food Corner
- 5:21Unveiling Uzbek culinary traditions
- 15:28'Taste of Persia'
- 33:05'The Saffron Tales'You’re reading this
- 41:27Controlling weeds, at a cost
- 48:42The Market Report: kale
The full episode
4 of 6The Silk Road show- 0:00Jonathan Gold dines at Delicious Food Corner
- 5:21Unveiling Uzbek culinary traditions
- 15:28'Taste of Persia'
- 33:05'The Saffron Tales'You’re reading this
- 41:27Controlling weeds, at a cost
- 48:42The Market Report: kale