FROM PERSIA WITH LOVE

At first glance, you’d be forgiven for spotting a bit of Nigella in Aliya Ferguson (Haeri-Mazandarani). The soothing, low timbre of her voice and elegant British accent don’t hurt. Nor do the long chestnut locks. And then there’s the way she moves effortlessly about her photogenic kitchen, chopping fresh herbs here, sautéing onions there, all while regaling you with anecdotes and interesting asides. But, as a day in her kitchen unfolds, you realise that, by drawing a comparison with an existing TV personality, you are selling this particular domestic goddess short.

“I sound British but I don’t identify that way,” says Aliya, plopping some double-cream yoghurt into a bowl of grated, cooked beetroot, before stirring through a splash of red wine vinegar, crushed garlic and fresh mint. “I was born and schooled in London, but I also spent parts of my childhood living in Pakistan and Spain. It was quite a nomadic life. My father, Fadhlalla, was born in Karbala to an Iranian father and Turkish-Kurdish mother. He’d always been on a quest to find a place where he could recreate the landscape of his childhood.” As fate would have it, that place turned out to be a macadamia orchard in White River, Mpumalanga, where Aliya and her family relocated when she was 15.

“MasterChef UK was a good experience – I realised that perhaps I was a better-than-average cook”

The third of 10 siblings, Aliya credits her paternal grandmother, Bibi, who lived with the family, and her Danish,” she resumes. “She would laboriously wrap vine leaves around mince and lentils, then simmer them in pomegranate molasses and stock. We’d have them straight out of the pot, still warm. That’s still how I like to eat them today.”