‘Workhorse’ turmeric spices up drumsticks

How to give a lift to simple, familiar foods could be the title of Bottom of the Pot: Persian Recipes and Stories, by Los Angeles food blogger Naz Deravian (Flatiron/Raincoast, $45).

The author and actress left Iran at age eight and returns each summer to Vancouver where she grew up, but has never forgotten her heritage of lively, spiced food and happy times in the kitchen.

Morgh ba Zardchoobeh — or as she refers to it, “everyday turmeric chicken” — uses “the workhorse of our spice cabinet.” It is her favourite way of preparing drumsticks.

Deravian’s 100-plus recipes make mouth-watering reading, thanks also to the outstanding photographs by Eric Wolfinger.

The chapter of stew recipes is tempting, from chicken loaded with pomegranate molasses and walnuts, to lamb thick with herbs, to beef and split peas with dried limes.

The appendix, which covers “pucker-up ingredients,” fresh herbs, spices and pantry staples, is invaluable.

Readers will also relish the many anecdotes that convey Deravian’s respect for her family cuisine.