I got it from my Maman

I got it from my Maman Hami Sharafi
Chef and recipe developer on a mission to popularise Persian food around the world.
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18/06/2026

Crispy tahdig and Morgh-e Nardoon ❤️

Persian cuisine is a celebration of ingredients—pomegranate, saffron, and generations of tradition brought together around one table.

16/06/2026

A celebration of colour, fragrance, and flavour. Saffron rice, candied orange peel, pistachios, almonds, and rose petals.

14/06/2026

No Persian sofreh feels complete without a bowl of Salad Shirazi. 😋✨

14/06/2026

Smoke, fire, and Dizi Sangi. Some flavours don’t need an introduction.

12/06/2026

Kabab Sardashi from Hamedan.

Back in the day, families would prepare this dish at home and take the tray to their local Sangak bakery. The baker would slide it into the stone oven alongside the bread, and a few hours later they’d return for a beautifully roasted kebab. That’s how Kabab Sardashi was born. 🔥

Food isn’t just food. It’s memories.

10/06/2026

Baghala Ghatogh. A humble dish from Gilan, made with broad beans, dill, garlic and eggs.

Simple ingredients, but one spoonful can take you straight back home.

04/06/2026

Funny UK weather… it feels like winter again. 😅

But wherever you are, when the sun finally shows up, make yourself a bowl of Ab Doogh Khiar. Cool, refreshing, and perfect for summer.

Save this one for later. ☀️🥒

02/06/2026

Khoresht-e Karafs 🌿

A good celery stew is all about patience.

One thing I love adding is beef bone marrow. As it slowly melts into the stew, it gives the sauce a richness and depth that takes the whole dish to another level.

This is one of those dishes that always reminds me of home.

All recipes are on my website 🫶🏼✨

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