Preneur World talks exclusively to Sabrina Ghayour, the Iranian, self-taught home cook turned chef and author whose new book Persiana Easy is out now.
How did your early self-taught kitchen moments shape the intuitive, flavour-driven approach that defines your cooking today?
Being self-taught gives you the ability to be flexible, develop a comfortable style and, most importantly, build confidence. There was nobody standing over me telling me how things should be done or calling me out when I made mistakes. Every step of the way was paved with lessons worth learning, all of which shaped the cook I became.
When you first launched your supper clubs, what inner calling convinced you that sharing Middle Eastern food was your true path?
Redundancy! That inner calling was redundancy. When you lose your job, you inevitably stick to what you know to create work, and that ended up proving a winning formula.
Which milestones along your culinary journey felt most transformative in elevating you from passionate home cook to bestselling author and food consultant?
I’m a bit quirky and don’t really see life in milestones. I did what I had to do and years of experience taught me lessons. I’m still very much a home cook because Eastern culture is built around that, unlike European culture. Being allowed to be myself without changing has been joyous and, funnily enough, that’s exactly what my clients and customers wanted.
What message did you hope readers would feel when you released your debut cookbook, Persiana, and how has that intention evolved?
I didn’t write the book with any intention other than to show people that Persian and Middle Eastern food is simply home cooking that can be accessible and delicious.
Your new cookbook, Persiana Easy, is designed to make cooking as simple as possible. What inspired it and what can fans expect?
Delicious, simple and reliable recipes that work every time and don’t demand hours in the kitchen. Since becoming a wife and mother, and post-Covid, I take every shortcut possible. Simple and economical cooking is what we all want most of the time.
When developing recipes, how do you balance authenticity with adaptability for modern life?
Anyone who genuinely cooks at home focuses on getting a meal on the table. Shortcuts come naturally through experience and repetition.
How do you decide which dishes deserve a place in a new book?
The lists come together organically and I go with the flow. Very rarely does a tested recipe not make it in. If you’re struggling, you’re probably trying too hard or choosing something overly complicated. I usually see the end result from the start.
What was it like meeting readers on the Persiana Easy book tour?
Lovely, as always. After years of supper clubs and cookery classes, I love meeting people. You learn, laugh and connect with those who love your food. That’s a precious part of my career.
How has teaching and consulting shaped your understanding of what people seek from food today?
Social media provides instant feedback and teaches you a lot. Cookery classes showed me where people’s fears lie. Most fears are similar, so I now pre-empt them and help people build confidence.
With global flavours embraced in British kitchens, what shifts stand out most?
England has long embraced international flavours, from South Asian and Chinese to Italian, Spanish, Turkish and Greek. The palate was already there, which made sharing new flavours easy.
How has travel influenced the desire to recreate international dishes at home?
Travel provides around 75 per cent of my inspiration and I imagine it encourages others to recreate dishes from their travels too.
Why does Middle Eastern cuisine continue to captivate home cooks?
Because it is delicious.
Persiana Easy by Sabrina Ghayour is £28 published by Mitchell Beazley.
