Salamati is much more than a cookbook. It’s a delicious invitation to savour and learn more about Persian culture through its food and the personal stories and history of its author.
Hamed was a chef and restaurateur in Iran when he and his partner were forced to flee, ending up as refugees in Australia. Now the owner of SalamaTea, Hamed’s cookbook features favourite recipes used in the restaurant and many other dishes road-tested in hundreds of classes.
Persian food traditionally combines sweet and savoury elements in one dish: pomegranate molasses in a stew; saffron ground with sugar added to polows (pilafs) and the sweet-sour bite of barberries. Salamati takes us through a range of menus, introducing these tastes and flavours in classic recipes for brunch and mains, dips and snacks, starters, soups, pickles and preserves, sweets and drinks.
As well as learning about ‘hot’ and ‘cool’ foods which Hamed refers to as ‘food as medicine’, I loved the special occasion menus. These include seasonal banquet menus and recipes as well as vegetarian, weekend BBQ and Nowruz or Persian New Year recommended feasts. I spent a long time drooling over many of the recipes, trying to decide what was simplest to make (ingredients-wise as well as skill-based). For that reason I really appreciated the essential list of Persian ingredients at the beginning of the book with cooking techniques. Salamati is a terrific introduction to Persian cooking. An attractive layout and full-colour photographs add to its appeal. Highly recommended!
Reviewed by Karen Williams
Follow Hamed on Instagram here.
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