Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Persian for
'health' and 'cheers') around the table. The food of his native Teheran is a resonant and
delicious gift to Australia and a way of staying bonded to a country he hasn't returned to for
a decade. With every swipe of warm pita through herbed dadami dip every bite of braised lamb
with dried lime and saffron rice every sip of housemade sour cherry tea Hamed shines a light
on his past and continues to build an optimistic Australian future. A restaurateur in Iran it
was natural for Hamed to gravitate to food after a long and perilous journey to settlement in
Melbourne. His first dream was to find work: without English or local experience that was hard
enough. His next dream was to open a business: his heartfelt cafe and restaurant SalamaTea
launched in 2018. The culmination of all his toil and passion is the book that brings it all
together celebrating the cuisine that nurtured him in childhood gave him his first career in
Persia and has enabled him to build a new life in Australia. Hamed's food is anchored in
tradition but accessible to all. The recipes are simple celebratory and appealing flexible
and full of flavour. As well as working as a chef and caterer Hamed has road-tested his dishes
at hundreds of cooking classes: he melds Persian culinary culture and an understanding of
Australian palates to create recipes that are truly his - and now ours to share. Beyond the
recipes this book is a gateway to Persia. 'It's sharing my culture ' says Hamed. 'It's my
dream that everyone tries Persian food. And with my food they come into my family. They are
sitting with me with my grandparents parents and cousins talking sharing and enjoying the
feeling of being together.'
