The previous book I read is the author’s most recent novel. This one is her first novel published in 2013. Like the Lion Women novel, this one tells the story of Iranian families. When the novel begins in 1996, an Iranian couple who have lived in NYC for decades are trying to find a man for their daughter to marry. Well, the mother is, not so much the father, who is a successful doctor. He has adapted very well to the US, is into self help books, optimistic and enthusiastic. Although she has a job she likes, she misses Iran.
Part II begins in 1978 when their children are younger–they have two older sons and a younger daughter–and the Shah’s power is crumbling but its sequence is in question. Some of their relatives suddenly become so religious that they hardly recognize them. Then the revolution occurs, their daughter’s school has become all girls with mandatory hijab. Then the Iran/Iraq war occurs and the grandmother is killed by an Iraqi bomb while out buying pomegranates. They cover their windows with aluminum foil so Iraqi pilots cannot see the lights in houses. Finally, in desperation they leave for NYC after medical colleagues the father knows in NYC help them find a place there. While studying to take the test for his US medical license the dad works in a pizza parlor making pizza.
Then back to 1996, the daughter, Mina, decides she needs to visit Iran even though her father does everything he can to dissuade her. Mother, who still misses Iran and her family there, decides it is ok if she goes too. This part of the novel relates their visit to Iran, Mina’s reconnecting to her best friend who never left, how people there manage to live double lives with parties, Western clothes, and alcohol at home, but hijab and conservative behavior in public, including avoiding the morality police.
Like her other novel, this one is a good way to learn recent Iranian history while learning about Iranian food, family, friendship, love, and every day life.
This novel narrates the lives of two women who became best friends in elementary school in Tehran in the 1950s. One, Elaheh, who has lived in luxury until the death of her father forces her and her mother to move to a poor part of the city. Two, Homa, a rambunctious seven year old who lives nearby. Elaheh’s mother has no choice but to enroll her in the nearby public school where they meet and become best friends against the objection of Elaheh’s mother who thinks the people there are tacky and beneath her. Because Elaheh’s (Ellie) prefers to spend time at Homa’s house where there is an entire family–father, mother, children, who are warm and loving, her mother does various things to keep her from Homa’s family. It does not work and Homa’s mother teaches Ellie how to cook and they treat her as one of the own.
Their happy friendship is disrupted when Ellie’s mother marries her former husband’s brother and they move back to the wealthy part of town and Ellie is enrolled in one of the best schools in Tehran. Ellie works hard at her studies and becoming popular and succeeds. She is very embarrassed when Homa gets a scholarship to this school and shows up. Nevertheless, they reestablish their friendship and everything seems to go well until political turmoil occurs. They finish high school and enroll in the University of Tehran. Then betrayal and disaster ensues.
I could not stop reading because of the story. For those who know little of Iranian history in the last 100 years, through the events in the novel, the reader not only learns how difficult life can be in Iran but also a lot of recent Iranian history. It reveals the determination of Iranians to live the best they can regardless of the circumstances and how life can change instantly because of someone’s misguided words. After I finished this novel, I went to the library and requested Kamali’s other two novels.
As I mentioned in a previous post, his books on delights were mentioned to me by two different people in two totally different settings so I decided to stay sane in all the seriousness of my life, reading something lighter might be a good thing to do. I guess I was thinking delights like flowers, food, etc. but this is more like a series of short essays about life all written in the span of one year–his gardening, experiences strolling around his neighborhood and favorite coffee shops, food, his parents, his wife, some personal history, his experience as a college professor, children. However, he also addresses serious issues–his meeting a homeless veteran just out from a stint in a mental facility and how he was compelled to help out after first driving off, racism he has experienced, his issues with the government and social media, family death, and life in general. And above all, what it means to him to identify as a poet.
To prepare the beans, place dry beans in sauce pan covered with water and bring to boil. Turn off heat and soak for one hour, drain, and recover with fresh water. Cook until done. These beans cook rather quickly so do not over cook. You can add ground onion or garlic powder as they cook if you so desire.
Saute onion, garlic, and carrots in olive oil until tender. Add beans and herbes de provence. Once combined, add arugula and cook only until wilted.
Note: If you leave enough broth with the beans as you cook, you will have soup. Want less broth, cook down liquid until desired amount. Peruano beans nearly double in size from dry to cooked.
These are easy to make and about as nutritious as a cake like treat can be. I used regular flour but might try almond flour next time.
3 cups lightly packed shredded carrots
1 heaping cup coarsely chopped walnuts
1 Tb. grated ginger or more to taste
2/3 cup light brown sugar
1 tsp BP
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup avocado oil
1 cup unbleached flour
Grease an 8 inch square pan ( I used glass). Put the oil, sugar, eggs, vanilla, and spices in mixing bowl and combine. Add ginger, BP, and baking soda. Add carrots and walnuts. Stir to combine. Finally, add the flour and stir. Pour into the baking pan. Use spatula to level because mixture will be thick. Bake at 335 for 45 minutes or until a toothpick inserted in middle comes out clean. Remove from oven and cool before cutting into bars.
This is a sort of travelogue, memoir, and recipe book. The author begins in Odessa and travels south from there to the port of Constanza in Romania as well as various other seaside towns in Bulgaria, then to Istanbul. After spending more time there she heads east to all the ports and some inland cities near Turkey’s Black Sea coast.
I hope to learn new information and become a little more enlightened when I read–especially when reading non-fiction. This book did not disappoint. Here are a few of the things I learned:
-Odessa is a very old and once a very international city. At one point it had the second largest Jewish population in Europe. Now only about 1/3 of the residents are Jewish. Many of the restaurants serve traditional Jewish food even if not Jewish. Once in the past, Mark Twain visited there and made it famous for its ice cream.
-In Constanza, Romania, she witnessed a huge Navy Day celebration with booming gun salutes. Once upon a time, this city was famous for its Casino which now is just a glorious ruin. Here a breakfast mainstay is polenta with a mushroom topping. The author apparently liked the food because this section contains more recipes.
-Varna is the main seaport city in Bulgaria. The author’s main quest here was to see the gold, yes, gold. Once upon a time, this city was a major Roman port. Now the Museum of Archeology houses a spectacular collection of ancient gold. “Breastplates, bracelets, burial gifts, regal-looking head pieces, figurines, and pendants–all gold–shone for attention. The silent Midas room was deafening, ringing out with finery, treasure and opulence. And the loudest, biggest treasure of all, was the smallest. Tiny pendant earrings, almost inconceivably old, dating back 6000 years….these earring are the oldest ‘worked gold’ in the world. They belonged to the first known culture to craft golden artifacts, and they lived here, on Bulgaria’s section of the Black Sea in what some archeologists consider the oldest prehistoric town. But it was not gold that made this area wealthy; it was salt which was mined nearby. The world salary comes from the Latin word ‘salarium’–a Roman soldier’s stipend to buy salt.
-She goes to Istanbul and then on to Turkey’s Black Sea towns, Amasra, several a bit inland, Sinop, Trabzon, and Rize. Sinop has a particularly good harbor. There is a saying that the Black Sea has three safe harbors, July, August, and Sinop. This is in an area often targeted by Cossacks who crossed the Black Sea to raid these more prosperous areas. The town also houses an infamous prison where Russian convicts taught Turkish cellmates how to make model ships for which the town is now famous.-More than 3/4 of the world’s hazelnuts are grown in this area of Turkey. However, that did surprise me as much as the tea, yes, tea. When I think of Turkey, I think of that thick, strong Turkish coffee. However, Turkey is the fifth largest grower and exporter of tea in the world. The tea grows in the fog and mist on steep slopes that end at the sea. Several photos in the book illustrate the lush green mountains covered in tea bushes.
-When I think of Hagia Sophia, I think of the spectacular building in Istanbul, the one that has withstood invasions and earthquakes. But there is another one. On the western edges of the city of Trabzon, there is a smaller, more tranquil Hagia Sophia, one of the Black Sea area’s most spectacular monuments. It was built as a church in the 13th century, converted to a mosque, then to a cholera hospital, then a museum and finally back to a mosque in 2013. The ceiling and walls are covered with frescoes that for a long time no one knew existed until they were restored.
In addition to all the tales of her adventures and the ordinary people she meets, the book is filled with recipes that are specialties of the areas she visited. I’ve taken some ideas from several to experiment with new dishes like combining Swiss chard and sultanas (golden raisins) with chopped onions and garlic sautéed in olive oil and served over Basmati rice.
Plov is a common dish throughout Central Asia and is the national dish of Uzbekistan. All plov contains rice and usually meat like lamb or beef. Here is a vegetarian version. I found a vegetarian recipe and modified it using the ingredients I already had. The original recipe used chickpeas but I had already cooked Peruano beans so used them.
1/2 large purple onion, coarsely chopped
1/2 fennel bulb, coarsely chopped
3 cloves garlic, chopped
1/4 cup kalamata olives, chopped
1 drop coriander essential oil
1 drop cumin essential oil
1 drop cilantro essential oil
Chili flakes (optional and amount to taste)
1 cup cooked Peruano beans
2 cups greens (I used spinach and arugula), coarsely chopped
1 heaping half cup of basmati rice, rinsed
butter or olive oil for sautéing
Heat the oil or butter in a heavy casserole dish. Add onions, garlic, and fennel. Saute until tender. Stir in the spices. Scatter the beans and olives on top of the onion mixture. Do not stir! Add about 1/4 to 1/3 cup water. Layer the greens on top of the beans and olives. Flatten the greens with a spoon. Do not stir! Let greens wilt then layer the drained rice on top. Pour in enough boiling water to just cover the rice. Cook on high heat until the liquid has boiled off. Poke holes in the rice to allow steam to escape. Cover pan with lid and turn off heat but leave pan on the burner. Let the rice steam for 20-30 minutes.
To serve, stir the contents and serve in large bowls. You can add extra fresh herbs and lemon if desired. I just served as is and found it delicious. You do not have to use essential oil but can use ground herbs or fresh. If using essential oil, use a safe brand for cooking. I used Edens Garden but have used others, e.g. Doterra.
I enjoyed the previous book by Caroline Eden so much I searched for this one. I doubt I will ever make it to Samarkand or Tashkent, places sort of on my bucket list, so what I do is read everything I find about these fabled cities on the Silk Road. The sub-title of this one is “Recipes and Stories From Central Asia and The Caucasus”. It starts with Samarkand and the story of Tamerlane, the legendary hero who conquered a lot of this area and a large portion of surrounding areas in 1370. He was a military genius who loved chess and made up his own chess game with twice the number of pieces.
What foods show up in both the stories and recipes? Beets, fruit–dried and fresh for which the area is famous, tomatoes, cucumber, pomegranates, cabbage, lentils, rice, lamb and mutton, and all sorts of kebabs and flatbreads. I learned there is a huge beach on Lake Issyk-Kul in Kyrgyzstan. It is one of the world’s largest alpine lakes and in summer people from Russia and all over Central Asia flock to its shores. People who own guest houses there make all their money for the entire year in the brief summer between mid-July and mid-August.
In the remote mountains of Azerbaijan lies the small town of Gyrmyzy Gasaba above the Qudiyaleay River, a town where all the people are Jewish. Even though Azerbaijan is a predominantly Shia Muslim country, the people in this town have peacefully lived here for hundreds of years. This town is considered the last surviving pre-Holocaust Jewish town untouched by WWII.
If you are a lover of apples, then consider this country, Kazakhstan, the place where apples originated. All apples in the world today come from the original apples here. The name of the largest city, Almaty, whose older name was Alma-Ata means fatherland of apples. In Ile-Altalan National Park on the northern slopes of the Tien Shan mountain chain thousands of acres of wild apples flourish.
Even though this book was published less than ten years ago in 2016, a lot of people must have been interested in reading the stories and recipes because the copy the library found for me is not in the best condition. Before I return it, I will copy some of the recipes to try.
What a delightful, entertaining book! The title refers to her basement kitchen in Edinburgh, Scotland, where she lives when she is not wandering the globe. Each chapter highlights a certain place in her travels, in this case Ukraine, various countries in Central Asia, e.g. Uzbekistan, Russia, and the city of Istanbul, which she says is one of her favorite cities to visit especially in winter when tourists are gone. In one chapter, “Russian Railway Pies”, she and her husband ride the train from Moscow to the eastern shore of Russia–the Trans Siberian Railway journey. They did this in winter when the temperature in some places they stopped were as low as 50 below zero.
Each chapter contains her experiences in an individual country or city. She describes the places in detail, the people she meets, the food she eats. She also relates her feelings regarding these places, many of which she had previously visited, how they have changed over the years for better or worse–worse in the case of Russia, what they mean to her. In each chapter she always goes back to her kitchen, her dog, hiking the Scottish highlands, and her cooking, usually a recipe where she is trying to re-create a food she ate in one of these places she loves.
This is her most recent book, published in 2024. She also has a series of books about particular places where the entire book is dedicated to that particular place. Mostly, she has travelled in Central Asia, Russian, the Balkans, Turkey. I enjoyed this book so much, I plan to read another one about her other adventures. She is not just on these adventures for fun but also as a career so she knows many journalists, diplomats, officials in these places.
Although the subtitle says “A Global Food Philosophy”, most of it is an analysis of actually how the world does eat, including some rather remote tribal people, rarities in this contemporary world. This how also includes an analysis of how food affects health in different parts of the world, noting that although contemporary recommendations push vegetables and the Mediterranean diet, some people have no access to vegetables and eat mainly meat and fat and remain healthy. In other cases, like the Masai, cattle provide everything in their diet. The reader gets a broad based view of the best and the worse of diets and food practices worldwide.
A substantial portion of this tome–it is nearly 400 pages long with notes and index of more than 50 pages, looks at industrialized nations and world food supply, including the monopoly large food producing corporations maintain over what is available at grocery stores. Food is big business. The different definitions of food processing is covered as well as the good and bad. He debunks some common beliefs about food and health and notes that while people go hungry in some parts of the world, there is a surplus of food in others.
After all the analyzing and discussions, the last chapter covers “A Global Food Philosophy”. This includes recommendations for what we can do to create a healthier and more equitable worldwide food system while also saving the environment. He lists seven principles one of which is that our food management should be compassionate toward animals if we are going to eat them.
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