Omid Roustaei, The Caspian Chef

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Omid Roustaei, The Caspian Chef Author of Bitter & Sweet: Global Flavors from an Iranian-American Kitchen. Teacher🔹Storyteller🔹 Psychotherapist

Omid Roustaei is an Iranian-American author and culinary instructor who has been deeply involved in the culinary world for more than 20 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive cooking. Omid now balances a career as a psychotherapist with his enthusiasm for teaching and writing. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism.

09/23/2026

Turning garden tomatoes into fermented ketchup! Fermenting gives it a deeper, tangier complexity than anything store-bought, and it is one of my favorite ways to use up a big tomato harvest before anything goes to waste 🍅🍅🍅

Recipe in the comments 💬

Full video on YouTube:
https://youtu.be/Q5F4CwFSy88

🔗 Also in bio

09/15/2026

Building a plant-based meatball is about more than simply following a recipe. It’s about understanding the technique and discovering where a little bit of art and science come together.

🧆🍝🥙

Recipe in first comment 💬

Full video on YouTube:
https://youtu.be/QnN7yYwIxfk

🔗 Also in bio

In May 2024 while deep in the process of writing, organizing & obsessing over all the details of publishing Bitter & Swe...
09/13/2026

In May 2024 while deep in the process of writing, organizing & obsessing over all the details of publishing Bitter & Sweet, I found myself thinking about the beginning of the book. I wanted a strong foreword, something that would welcome readers in and offer a glimpse of what was to come.

I wanted it written by someone who understood the complexity of a hyphenated identity and the experience of being a person of color. Someone who could relate to the stories I was sharing, whose own work reflected integrity & creativity, and whose endorsement would bring another layer of meaning to my first book.

Through a friend's recommendation and mutual introduction, I was connected with Lauren Ko, the creative mastermind behind Pieometry & Lauren Ko.

To my delight, Lauren agreed to meet with me and hear the story behind Bitter & Sweet. What I could never have imagined was just how deeply she would understand it.

She not only agreed to write the foreword, but wrote something that, even after reading it countless times, still brings tears to my eyes. Because she got me. She got the book.

And through Lauren, I found something unexpected: a community of food & cookbook authors who continue to celebrate & support one another through her intimate Cookbook Book Clubs.

Last night's gathering, featuring dishes from Bitter & Sweet, felt like the most delicious kind of full circle.

There is something incredibly moving about watching people gather around a table, cook your recipes & share the food with such joy. Recipes that once existed as ideas, scribbles, and endless rounds of testing suddenly become food shared among people.

I got to see old friends, make new ones, and meet Martin Sorge, who is in Seattle promoting his gorgeous new cookbook, Great Bakes. Martin recently held an event with the brilliant Carlos Leon, the mastermind behind Seattle's Baking Club.

One cold-call email, one introduction, one book, and somehow a whole community grew from it. That may be one of the greatest gifts this cookbook has given me.

Food creates connection. Books create community. And sometimes, the most beautiful part of writing a book is discovering the people you meet along the way ❤

09/01/2026

Red, white and green gazpacho!
♥️🤍💚

Full video on YouTube
https://youtu.be/tjxn7Y3beyk

🔗 also in Bio

Recipe in the first comment below 👇🏻 📌💬

08/18/2026

Stuffed onions with tangy sweet pomegranate sauce 🧅

Nothing is quite as humble or abundant as the good old onion. This dish begins there, then slowly unfolds into something deeply comforting as the onions bake until tender, soaking up all the flavors of the stuffing and sauce along the way. Stuffed onions have long been part of many culinary traditions, from Iran and Türkiye to Armenia, Greece, Palestine, Syria, and beyond, with each culture bringing its own beautiful filling and sauce to the table. This version is my own adaptation, inspired by my Iranian roots and a love for generous herbs and the sweet-tart depth of pomegranate molasses.

Full recipe in comments

Full video on YouTube: https://youtu.be/PxyqiBvXZiA

Recipe link also in bio

08/04/2026

Braised Garbanzo with Garlicky Herbal Sauce and Crunchy Pepitas

Learn how to cook and braised chickpeas from scratch with this recipe.  These braised chickpeas simmer until tender in a tasty  braising liquid, delivering deep, rich flavor in every bite. The dish is brightened by a garlicky herb sauce drizzled on top, and finished with a scatter of toasted pepitas for the perfect crunch. Simple to put together, satisfying to eat, and full of flavor from start to finish.

The full recipe/video is now on my YouTube channel.

Recipe link 🔗 also in bio.

https://youtu.be/vlBMkXD58E8

Be sure to subscribe because that's where I'll be sharing all of my new plant based recipes from now on.

07/27/2026

This week I made plant based meatballs with tempeh, veggies, and a few simple binders, then transformed them into one of my favorite Iranian comfort foods, Kalleh Gonjishki. ✨

Tender little meatballs simmered in a rich tomato sauce with crispy potatoes. Tasty, comforting, and 100% plant based. 🌱❤️

The full recipe/video is now on my YouTube channel!

Recipe 🔗 also in bio.

https://youtu.be/DEYwP8fArrc

Be sure to subscribe because that's where I'll be sharing all of my new plant based recipes from now on.

02/28/2026

01/28/2026

May you feel safe
May you be happy
May you find peace
May we have freedom, dignity, and joy

🌱🕊️💔

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Seattle, WA

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