About a month ago, I was able to get my hands on Homa Dashtaki’s cookbook, “Yogurt & Whey: Recipes of an Iranian Immigrant Life” (via Amazon; affiliate link.) I have since returned it to my local library, but it’s one of those cookbooks that has stuck with me.
(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)
As you can see from my video, I’m a visual person. I wasn’t sure how I felt about “Yogurt & Whey: Recipes of an Iranian Immigrant Life” because there weren’t as many photos as I would have liked. Over time, my mind has changed. I adore the message behind this cookbook and enjoy Homa Dashtaki’s approach to food.
She is an advocate for sticking with the basics and appreciating their simplicity. Iranian food staples are fairly simple – rice and yogurt. In this cookbook, we learn how to work with simple ingredients and use them to their fullest potential.
“Yogurt & Whey: Recipes of an Iranian Immigrant Life” is more than recipes, but is also an insight into the world of Homa Dashtaki. She was born in Iran and has since made a mark here in the United States. Her company’s artisanal yogurt has been featured in New York Times, Vogue, Bon Appétit, and Food & Wine. She utilizes traditional Iranian methods of making yogurt that her family has for generations in her kitchen today.
Learn more about Homa Dashtaki’s journey here:
- “If you want to up your yogurt game, this Iranian cookbook will show you the whey” (NPR)
- “Yogurt and returning to the comfort foods of home” (KCRW)
- Interview with Homa Dashtaki (Spectrum News NY1)
You can read more about her philosophy on food here:
- “A new cookbook about Iranian comfort food from the woman behind America’s best yogurt company” (LA Times)
Very informative lectures on food waste and production:
Don’t forget to check out her cookbook “Yogurt & Whey: Recipes of an Iranian Immigrant Life”
~Kaiti
