TEHRAN –(Iranart) Pomegranates and Roses,’ a cookbook by Iranian-American chef, writer and TV personality Ariana Bundy is now available in Persian.
The Persian edition of ‘Pomegranates and Roses: My Persian Family Recipes’ was unveiled on July 2 at the Fereshteh branch of Book City in Tehran, Honaronline reported.
Translated into Persian by actor and director Sam Qaribian, 38, son of celebrated actor Faramaraz Qaribian, 75, the book is released by Rowzaneh Publishing House.
It is Bundy’s second book, the first being ‘Sweet Alternative: More than 100 Recipes without Gluten, Dairy and Soy’ which was first published in 2006.
At the unveiling ceremony, manager of Rowzaneh Publications, Ali Reza Beheshti said: “I personally am fond of the book as it reflects an Iranian spirit”.
“With attractive articles and narratives, ‘Pomegranates and Roses’ teaches how to cook local dishes from the fish stew of southerners (Qalie Mahi) to Baqali Qatoq, a dish originating in northern Iran. Her unique writing style has bestowed the book a particular charm, just like what a dash of fine saffron does to food,” Beheshti added.
Sam Qaribian attended the unveiling ceremony. “When we speak about Iranian cuisine, the names of Roza Montazemi (1921-2009, author of ‘Art of Cooking’ with 41 editions) and Najaf Daryabandari (87, author of a 2-volume tome on diverse Iranian cuisine) usually comes to mind,” he said. The two books are bestsellers among Iranian cookbooks.
“However, Ariana Bundy’s unique, innovative method in teaching appealed to me; so I decided to make it my first professional translation,” Qaribian says.
Recipe With a Story
In the book, each recipe comes with a story. The charming stories and anecdotes are about her Iranian family and growing up in Iran. This is why Iranian readers can connect with the book. For Ariana, it was important not to have a mechanical translation. She wanted the tone and soul of the book to be conveyed to readers and was in touch with Qaribian throughout the process.
“She pursued the printing chores and procedure of the Persian edition in Iran for four years. I think, in addition to learning how to cook, one can also be inspired by her vigor and dedication,” the translator said.
‘Pomegranates and Roses’ is illustrated by London-based photographer Lisa Linder, and won an award at the 2012 Gourmand Cookbook Awards in Frankfurt. It was shortlisted for the Best Cookery Book at the UK Guild of Food Writers Awards.
Bundy manages to capture the sensual, exotic pleasure of Persian cuisine as well as celebrating the values and tradition cherished by her forefathers.
The book cherishes the happy memories of when her life was simpler and eating together with family was of great importance.
In the book she pays tribute to the rich heritage (cultural and culinary) that has shaped her approach to life, cooking and eating.