Sabzi tapas of the trips to a

of the trips to a nearby mill so that it is ground into fresh

A must-have for every plant-focused cookbook shelf

from James Beard Award-winning author and culinary historian Michael W

part cookbook—that reshaped the way we write and think about food

to harvest cooking with seasonal vegetables

Sabzi tapas of the trips to aA beloved cook returns with bright and nourishing vegetarian recipes, inspired by the bold flavors of the Mediterranean, the Middle East, and Asia. Sabzi, the Persian word for fresh greens and herbs, lies at the heart of Iranian cuisine. Fresh sabzi is chopped into frittatas or simmered by the pound to make thick, hearty stews or eaten simply, by the handful, with fresh feta cheese, walnuts, and bread. In this comforting and intimate cookbook,