Shirin Simmons
Shirin Simmons is a published author and Persian cook based in London. She loves to entertain and connect with people through food. An accomplished writer, she is on her way to comlpeting yet another Persian Cooking book filled with amazing dishes and recipes for all Iranians foods. I had a chance to ask her some questions recently:
Shirin Simmons: I was born in Yazd in a middle class closely knit Zoroastrian family. My grandfather Ostad Kumars was a politician, historian, an Author and a poet. My father was also a published Author and my brother was a poet. My youngest of three brothers was an artist. My mother was a most talented cook.
SR: Is that where you got the influence for cooking?
SS: Family gatherings were the most important time from early morning before going to school until the weekend. During harsh winter days we all sat around the Korsi (manghal) placed in the middle of the room over a highly patterned Persian carpet with a wooden stool placed over the top and a hand made eiderdown spread over it. We leaned against bolsters, as my father would extend our education by reading some of my grandfather’s books to us. For example, IO remember that the word “cheque” used all over the world originates from the Pahlavi language (Zoroastrian language). Food was served as some played cards or chess. Others showed their talent by singing their favorite song. My brothers played citar and my cousin played the violin. The days seemed to pass too quickly leaving our wonderful childhood memories behind.
SR: Tell us more about your memories.
SS: During the hot summers day most of the time was spent in the cool cellar around the small pond with hundred of gold fish in the crystal clear water. It was time for friends and family gatherings and my father telling us tales. My mother would always present us with her most wonderful sweets and Persian dishes created the same day as a surprise. One of the most wonderful childhood memory was in the early evening when the sunset behind Shirkooh (literally “The Lion Mountain”) in Yazd, with my meme (mother) and aunt Pari.
SR: How did you come to the UK from Iran?
SS: My brothers first left Yazd for the capital city of Tehran. My sister Sarvar was sent to England for further education and I followed soon after. During my early teens after qualifying as a nurse I took a course in Art and one on Beauty Therapy. I became a writer in 1982. My first book “Entertaining The Persian Way” was published in the UK in 1988 and several times in America with its continuous success. I then wrote my second book “A Treasury of Persian Cuisine” in 2002. That was published by the UK Book Guild 2002 and is now in paperback by Stamford House. I am currently working on my forthcoming book hope to be published 2008.
SR: What prompted you to like Persian cooking so much to write about it?
SS: I used to watch my mother who was a most talented cook in the kitchen as a child. She used to create Iranian dishes for family and friends. My mother's talent to create a dish without the hint of a recipe. We did have a formal cook (ashpaz) Rashid who was called often when there were lots of guests invited by my baba (father). But the recipes were from my meme with Rashid following her instructions. Now her recipes are known worldwide.
SR: Tell us about the recipe styles and your book.
SS: I am proud to say that my talent of cooking is from my mother and that is how I was Ied to write about food. Many of the recipes in my books as many Persians would know are not typically Persian. They are either created by my mother taken from her note book or created by myself as I always have loved cooking. I also do research when I visit different countries. For example, I did research on potatoes in the Amazon Rain forest and in Peru and many many other far away places. I was the very first in the world to write a book based on cookery with culture, and travel. Although I have been away from Iran for many many years, my love for Iran will never die. It is the country of my birth. To show the world our civilization and who we are was the best thing to show our past civilisation and who we the Persians are.
SR: How have your books been received so far?
SS: The success of my books has continued since I wrote the first one. It is overwhelming and it seems the demand is not just for the UK or America but it has gone as far as Japan, China and Vietnam beside other countries such as Australia, South Africa and New Zealand. I am sure this trend will continue.
SR: Desert Island. Three Things. What will you take?
SS: Supply of water
FAVORITE COLOUR: Green
FAVORITE DISH: My own cooking especially my crispy rice of Shirin polo and any kind of Khorsht
FAVORITE DRINK: Fruit juice
FAVORITE CITY: Tehran as a city to always remember the past. But London to live
Shirin Simmons: I was born in Yazd in a middle class closely knit Zoroastrian family. My grandfather Ostad Kumars was a politician, historian, an Author and a poet. My father was also a published Author and my brother was a poet. My youngest of three brothers was an artist. My mother was a most talented cook.
SR: Is that where you got the influence for cooking?
SS: Family gatherings were the most important time from early morning before going to school until the weekend. During harsh winter days we all sat around the Korsi (manghal) placed in the middle of the room over a highly patterned Persian carpet with a wooden stool placed over the top and a hand made eiderdown spread over it. We leaned against bolsters, as my father would extend our education by reading some of my grandfather’s books to us. For example, IO remember that the word “cheque” used all over the world originates from the Pahlavi language (Zoroastrian language). Food was served as some played cards or chess. Others showed their talent by singing their favorite song. My brothers played citar and my cousin played the violin. The days seemed to pass too quickly leaving our wonderful childhood memories behind.
SR: Tell us more about your memories.
SS: During the hot summers day most of the time was spent in the cool cellar around the small pond with hundred of gold fish in the crystal clear water. It was time for friends and family gatherings and my father telling us tales. My mother would always present us with her most wonderful sweets and Persian dishes created the same day as a surprise. One of the most wonderful childhood memory was in the early evening when the sunset behind Shirkooh (literally “The Lion Mountain”) in Yazd, with my meme (mother) and aunt Pari.
SR: How did you come to the UK from Iran?
SS: My brothers first left Yazd for the capital city of Tehran. My sister Sarvar was sent to England for further education and I followed soon after. During my early teens after qualifying as a nurse I took a course in Art and one on Beauty Therapy. I became a writer in 1982. My first book “Entertaining The Persian Way” was published in the UK in 1988 and several times in America with its continuous success. I then wrote my second book “A Treasury of Persian Cuisine” in 2002. That was published by the UK Book Guild 2002 and is now in paperback by Stamford House. I am currently working on my forthcoming book hope to be published 2008.
SR: What prompted you to like Persian cooking so much to write about it?
SS: I used to watch my mother who was a most talented cook in the kitchen as a child. She used to create Iranian dishes for family and friends. My mother's talent to create a dish without the hint of a recipe. We did have a formal cook (ashpaz) Rashid who was called often when there were lots of guests invited by my baba (father). But the recipes were from my meme with Rashid following her instructions. Now her recipes are known worldwide.
SR: Tell us about the recipe styles and your book.
SS: I am proud to say that my talent of cooking is from my mother and that is how I was Ied to write about food. Many of the recipes in my books as many Persians would know are not typically Persian. They are either created by my mother taken from her note book or created by myself as I always have loved cooking. I also do research when I visit different countries. For example, I did research on potatoes in the Amazon Rain forest and in Peru and many many other far away places. I was the very first in the world to write a book based on cookery with culture, and travel. Although I have been away from Iran for many many years, my love for Iran will never die. It is the country of my birth. To show the world our civilization and who we are was the best thing to show our past civilisation and who we the Persians are.
SR: How have your books been received so far?
SS: The success of my books has continued since I wrote the first one. It is overwhelming and it seems the demand is not just for the UK or America but it has gone as far as Japan, China and Vietnam beside other countries such as Australia, South Africa and New Zealand. I am sure this trend will continue.
SR: Desert Island. Three Things. What will you take?
SS: Supply of water
FAVORITE COLOUR: Green
FAVORITE DISH: My own cooking especially my crispy rice of Shirin polo and any kind of Khorsht
FAVORITE DRINK: Fruit juice
FAVORITE CITY: Tehran as a city to always remember the past. But London to live
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