What is it about herbs that Persians love so much?
Nothing, absolutely nothing beats a warm piece of lavash bread folded over creamy feta cheese and a fat sprig of sweet basil or mint. Herbs reign supreme in Persian cuisine. Platters piled with bunches of tarragon, marjoram, mint and basil accompany every meal, as does homemade cheese and just-baked bread. Persian supermarkets, unlike their Western counterparts, devote long refrigerated aisles to fresh herbs, which are sold by weight and not sprig. Stews, salads, rice, egg dishes, ground meat mixtures – all contain at least a cup, if not more, of chopped herbs. Marjan Aminpour has a special affinity for herbs, a green thumb for planting them wherever she goes. They give her strength and hope. I also grow my own herbs. I use small terracotta pots, lining them along my sunny kitchen windowsill. It was a practice I picked during my time in Ireland, where the inclement weather made it hard to grow delicate plants outdoors. I love my little collection of sweet basil, lemon mint, dill, and c
