Video: A Taste of Persia with Louisa Shafia

Fresh, flavorful ingredients are the secret to these lightened-up Persian classics.
Louisa ShafiaIn the Kitchen

An expert at creating delicious food from the healthiest ingredients, chef and cookbook author Louisa Shafia explores her Iranian heritage in The New Persian Kitchen (Ten Speed Press, 2013) and invites us to watch and learn as she prepares four fantastic recipes from the book.

From earthy beets to citrusy sumac, jewel-like pomegranate seeds to knobby celery root, authentic, flavorful ingredients are the key to Louisa's beautiful, delicious dishes. Watch as she combines Persian ingredients and healthy techniques to inspire cooks at every level to get into the kitchen and start cooking.

About Louisa Shafia
Louisa Shafia
Louisa Shafia has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. Her first cookbook, Lucid Food, was nominated for an IACP award. Louisa’s unique style of fresh, Silk Road–inspired cooking has been featured in Yoga Journal, the Washington Post and Saveur. She has been a consultant and lecturer at Rancho La Puerta, Google, the Stone Barns Center, and the Natural Gourmet Institute. Look for Louisa on the Cooking Channel’s Taste in Translation series, making Persian kebabs.

To learn more, visit Louisa at www.lucidfood.com.



 

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