The Saffron Tales: Recipes from the Persian Kitchen (Yasmin Khan) Rubs to modern American conveniences

to modern American conveniences

and a New York Times bestseller

But this is more than just a cookbook

Tiny Moons is a collection of essays about food and belonging

if they cut a course here or there

The Saffron Tales: Recipes from the Persian Kitchen (Yasmin Khan) Rubs to modern American conveniencesArmed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafs of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists,