Najmieh Batmanglij
Najmieh Batmanglij is a renowned Iranian-American chef, cookbook author, and culinary educator. She is widely recognized for her contributions to Persian cuisine and her efforts to make it accessible to a global audience. Batmanglij's work has been influential in the culinary world, and she is often referred to as the "goddess of Iranian cooking."
Early Life and Education[edit | edit source]
Najmieh Batmanglij was born and raised in Iran. She left her home country in 1979 during the Islamic Revolution and moved to France, where she began her culinary journey. Batmanglij studied at the Cordon Bleu cooking school in Paris, where she honed her skills and developed a passion for food.
Career[edit | edit source]
Batmanglij's career in the culinary world began in earnest when she moved to the United States. She has written several cookbooks, including Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, Silk Road Cooking: A Vegetarian Journey, and From Persia to Napa: Wine at the Persian Table. Her books have been praised for their detailed recipes, cultural insights, and the way they weave together food and storytelling.
In addition to her cookbooks, Batmanglij has also been a culinary educator, teaching classes and workshops on Persian cuisine. She has been a guest on numerous television shows and has contributed to various food and culture publications.
Influence and Recognition[edit | edit source]
Batmanglij's work has had a significant impact on the perception and understanding of Persian cuisine in the Western world. Her cookbooks have been credited with introducing Persian cooking to a wider audience and have been recognized for their depth and authenticity.
She has received numerous awards and accolades for her work, including being named one of the “25 Most Influential Women in Food and Drink” by Food & Wine magazine.
Personal Life[edit | edit source]
Batmanglij is married to filmmaker Zal Batmanglij, and they have two children together. She currently resides in Washington, D.C., where she continues to write, teach, and promote Persian cuisine.
See Also[edit | edit source]
References[edit | edit source]
- Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
- Silk Road Cooking: A Vegetarian Journey
- From Persia to Napa: Wine at the Persian Table
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
