British-Iranian chef Sabrina Ghayour reckons many Persian dishes can be made much simpler for home cooks. “Lots of stuff is just shrouded in tradition, and tradition can go back generations to when they didn’t have electricity or didn’t have commercial cleaning of food. So, why is it essential to have four pots on the stove for a Persian stew? No, I’ve done it all in one pot and it works.”
The 49-year-old, who shot to critical acclaim with her debut cookbook Persiana in 2014 and has since published seven more, adds: “Auntie would say, ‘I’m telling you, I’ve been doing this for 45 years.’ You get told by your mother you cannot do this any other way and then someone like me comes along, who is a bit lazy and loves a shortcut.
