believe that ingredients can make a body hot or cold, and most meals focus on balancing these elements. Take fesenjan, the stew made with chicken, walnuts and pomegranates. “You couldn’t just eat something.”Both Ms. Deravian and Mr. Sadr said that this way of eating is so ingrained, most Iranians don’t think about it — they just do it. To help his diverse customers through the coronavirus pandemic, Mr. Sadr has updated his Komaaj menu accordingly. And Mr. Sadr has signed on to co-teach a remote course on Iranian cuisine for Stanford University’s Iranian studies program.

Source: New York Times September 10, 2020 15:56 UTC