We're loving what we're cooking (and eating) from Naomi Daguid's book, Taste of Persia. I've made several of her dishes and have learned something new from each. Most notably: I improved my tahdig (yummy crusty golden brown and buttery bottom) for steamed rice with the addition of a beaten egg, as per Ms. Daguid's suggestion. And here it is with some marinated lamb skewers and cucumber yogurt!:
Not to mention reading her stories and gazing at pictures—and fantasizing about going to this beautiful region myself—but also grieving for the political and religious turmoil that this area of the world has endured centuries over.