About

A dreamer, with a crazy drummer for a heart, I am trained as an anthropologist and work between my home office and my kitchen, moderating conference calls on ethics of interviewing, or monitoring resettlement of a refugee family, while stirring a saucepan of eggplant stew over my slow burning stove.  I love writing, although I have lost my words in Farsi, and never fully acquired them in English – just as it has been the case with my old hometown, Shiraz and the new one, Montreal.  This blog is my escape in to the bright moments I am creating here on air,and this is my motivation for doing so.

bootehbeeta@gmail.com

You could also find me at flickr, twitter,  vimeoand read about Iranian food and culture in my culinary memoir, A sip, a Bite, a Mouthful: A memoir of Food and growing up in Shiraz 

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14 Comments.

  1. Hi Afsaneh 🙂 Good to “see” you!

  2. I enjoy your blog very much. Thank you!

  3. using your recipe for Barbary for the second time and checking your lis here, noticed that we live far from homeland but here in the same city.

    thanks for sharing great recopies here.

  4. I made my noon barbarie with my recipe but I used your advice for the color of the barbarie and came out awesome. Thanks Afsaneh for the great website.

    Azar from Maine

  5. Hi Afsaneh jaan!

    I’m so happy that I’ve found your blog 🙂

  6. salam
    ye soal e ajib az tarafe ye amateur:
    keshmesh e poloii, inja(Canada), che no’ keshmeshie? 🙂

    • سلام ریحانه خانم،

      کشمش پلویی کشمش ریز بدون هسته هستش که معمولان رنگش هم تیره‌تر‌ از معموله. اگه از فروش‌گاه‌ها ایرانی‌ بخرید روشون نوشته شده “کشمش پلویی” یا کشمش ریز

      موفق باشید 😉

  7. Wonderful! I like everything you post. Your kind heart does come accross. 🙂

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