About Persian Kitchen

Sara Ahmadi

My name is Sara Ahmadi, and Persian Kitchen is my love letter to the country where I grew up and the food that shaped me. I was born in Tehran and moved to London in 2014, where I now live and cook.

I began this blog in 2018 as a way to document the recipes my mother and grandmother taught me — dishes that carry the memory of Friday lunches, New Year celebrations (Nowruz), and long winter evenings filled with the smell of simmering herbs.

اسمم سارا احمدی است. آشپزخانه ایرانی نامه‌ای است عاشقانه به کشوری که در آن بزرگ شدم و غذاهایی که مرا شکل دادند. در تهران به دنیا آمدم و در سال ۱۳۹۳ به لندن آمدم، جایی که اکنون زندگی و آشپزی می‌کنم.

Why Persian Food?

Persian cuisine is one of the world's great under-represented culinary traditions. While the food of France, Italy, and Japan has been endlessly documented and celebrated, the complexity and depth of Iranian cooking remains largely unknown outside the diaspora.

A good Ghormeh Sabzi takes three hours and requires knowing exactly when the herbs have fried long enough. A perfect Tahdig demands patience, the right pot, and a feel for heat that only comes from making it dozens of times. These are not simple recipes — they are techniques passed from mother to daughter over generations.

This blog is my small attempt to change that.

About the Recipes

Every recipe here has been tested in my North London kitchen, scaled for four to six people, and adjusted for ingredients available in the UK and Europe. Where possible, I have indicated substitutions, but I have not compromised on flavour.

The Persian names are included throughout because they matter — a dish without its name is only half a dish.