WIN: A copy of Atoosa Sepehr’s first recipe book From a Persian Kitchen

COMPETITION NOW CLOSED.

WIN: A copy of Atoosa Sepehr’s first recipe book From a Persian Kitchen.

Atoosa Sepehr has released her first recipe book, From a Persian Kitchen, and we have two copies to give away to The Staff Canteen members.

WIN a copy of Atoosa Sepehr’s From a Persian Kitchen

To be in with a chance of winning a copy of Atoosa Sepehr’s From a Persian Kitchen simply comment on this article ‘I’m in it to win it’.

Closing date is Friday 7th December at 5pm, any entries received after this time will not be valid.

One entry per member.

*Full terms and conditions

Atoosa Sepehr is an Iranian-born food writer and photographer who is bringing the sublime cuisine from her home country and sharing them in her new recipe book. In From a Persian Kitchen food writer Atoosa shares the original Persian recipes passed down from her grandmother alongside her mystical photographs from her home in Iran.

Atoosa spent many years in her home country where she worked as a computer programmer for Iritec Company before first moving to London in 2001. Here she decided to learn English while working as a web designer. She then moved back to Iran in 2003 where she worked in the stock market.

cucumber salad — Cucumber, red onion and

pomegranate salad

Atoosa then decided to move back to London in late 2007 to focus her time on her two passions: photography and cooking. She spent her days in her in her flat perfecting the recipes from her childhood while working as the food editor of Classic Magazine.

Now Atoosa has centred her career on her passions working as a food writer and photographer. In her recently released From a Persian Kitchen – authentic recipes and fabulous flavours from Iran she shares the recipes from her childhood and heritage. Pomegranate features heavily in Atoosa’s dishes as they are seen as the fruit from heaven in Iran. Some dishes include: Cucumber, red onion and pomegranate salad, Pomegranate soup with meatballs and Persian Dal.

By Gemma Haimes

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