To kick off our second edition of Wednesday Nights in America, we asked author and educator najmieh to curate a list of recipes for us—Wednesday Night Persian.
, she had trouble finding support. This was shortly after the Iran Hostage Crisis; she says publishers didn't think American audiences were ready for a book on Iranian food. To move things forward, the Batmanglijs decided to start their own publishing house.began to flood in from both the Iranian-American community and the food community at large, Batmanglij knew they were right where they needed to be.
In this version, Batmanglij replaces the meat with cremini mushrooms, which grounds the flavor. She also notes that it's especially good to make with fresh, young celery "when the strings aren't too tough." For more mature stalks of celery, she'll often peel the outer edge to remove those strings. Another #NajmiehNote: don't waste the stems of tender herbs by using just the leaf; both can go into the braise to contribute their flavor to the mix.
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