yasmin khan

Referenced in this episode 

• Citrus Cake From Yasmin Khan (Recipe)
• Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Genius-Hunter Extra Credit

• Follow Yasmin on Instagram 
• More backstory, The story behind Ripe Figs

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode 

• Citrus Cake From Yasmin Khan (Recipe)
• Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Genius-Hunter Extra Credit

• Follow Yasmin on Instagram 
• More backstory, The story behind Ripe Figs

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode 

• Citrus Cake From Yasmin Khan (Recipe)
• Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Genius-Hunter Extra Credit

• Follow Yasmin on Instagram 
• More backstory, The story behind Ripe Figs

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Yasmin Khan, a long-time human rights activist, is the author of Ripe Figs, a book focusing on the Eastern Mediterranean — part travelogue, part cookbook, part meditation on the notion of borders in the 21st century. On the pod, we discuss the refugee crisis, what we can do as individuals and as a society to address the issues, and reasons for hope. "I've really grown to understand that there isn't some kind of (new) refugee crisis anywhere. People throughout all of history have migrated as a species when it's been necessary for our survival. It's just an intrinsic pattern of how we exist," Yasmin says. She also describes the spectacular recipes of the region and how they bring a sense of comfort, safety and a shared humanity. Tune in for a comprehensive take on how food crosses borders and bridges, rather than segregates, experiences.

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This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Yasmin Khan, a food and travel writer, broadcaster and human rights campaigner. They discuss how migration shapes our foodways and Yasmin’s new book, Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus. Plus, Yasmin shares her Julia Moment. 

Image courtesy of Yasmin Khan

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Award-winning cookbook author and former human rights campaigner Yasmin Khan sits down with Julia to talk about her new book, Zaitoun, and the logistics of a career transition, the importance of rest, the way food can be an entry point to conversation, and why we have to hold onto hope.

Yasmin's first book, The Saffron Tales, includes recipes and stories from the Persian Kitchen. It’s a very personal book as Yasmin grew up between Iran, where her mother is from, and England. The Saffron Tales won tons of awards and opened the door for her newest book, Zaitoun, which came out in the UK a few months ago and just was published in the US. Zaitoun is all about Palestinean cooking. In only a week since publication, it’s been celebrated in The New York Times, The Guardian, The Washington Post and more.

There are also answers to listeners' questions (including an answer from the wonderful baker Cheryl Day) and shoutouts to Jewish Voice for Peace and Be the Match (#TeamElise).

Yasmin Khan believes we have more that unites us than divides us—and that nothing unites us more than food. The travel writer and former human rights activist has brought that philosophy to life in her two thought-provoking cookbooks—Saffron Tales: Recipes from the Persian Kitchen, and her latest release, Zaitoun: Recipes from the Palestinian Kitchen. She explores the cuisines of each region to bring her readers a better understanding of the people and the places. Yasmin talks about her experience working on Zaitoun, the lack of female voices in travel journalism, and the void left by Anthony Bourdain.

Thanks to Handsome Brook Farm for supporting this season of Radio Cherry Bombe.
Photo courtesy of Matt Russell
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It’s a curious combo, right? It reflects our three distinct guests. Yasmin Khan is the human rights activist turned food writer who is “challenging stereotypes of the Middle East, one pomegranate at a time.” She’s the author of The Saffron Tales and co-host of the online series The Perfect Dish. Diana Yen is the food stylist and founder of The Jewels of New York, the creative studio. She came by to talk holiday entertaining and even brought her famous bunny, Cleo. And for this week’s cookbook call in, Manresa Bread co-founder Avery Ruzicka shares her secrets for the most perfect chocolate chip cookie recipe.

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Roses are indigenous to Iran and distilling the essential oils of the flower to make rose water has been practiced there for over 2,500 years. Every May, when the city of Kashan is enveloped in pink and a sweet floral scent, there is a festival that honors this ancient tradition of boiling petals in barrels of water and collecting and condensing the rising steam. Cookbook author Yasmin Khan attended the festivities last year and joins us to share the stories, significance and flavor uses of rose water and to share culinary insights from her recent book, The Saffron Tales, from Bloomsbury Press.