On todays episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasnt until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her version of fesenjan a sweet-and-sour stew accented with pomegranate molasses and ground walnuts. Impassioned by her familys past, she returned to Iran, did RandD in Los Angeles (the largest community of Iranian expats), and wrote The New Persian Kitchen. Still, Louisa wanted to further share her cuisine, opening a pop-up called Lakh Lakh at NYCs Porsena restaurant, serving such dishes as Sabzi Kordan (herb and cheese plate with barbari bread), Sambuseh (a crispy phyllo triangle stuffed with veggies, lentils, nigella seeds, served with a spicy tomato relish), Jujeh Kebab (chicken kebab in a saffron marinade), and Bastani Nooni (saffron ice cream sandwiches with cardamom wafers). Politics aside, this may mark the start of a new Iranian food revolution. This program was brought to you by S. Wallace Edwards and Sons. Photo by Sara Remington Sometimes my relatives from Iran would visit, it was always mind blowing...We would just sit around and enjoy life. [8:15] We talk about local and seasonal here, there you dont even have to try, its just how people live. [In Iranian Bazaars] [12:00] --Louisa Shafia on The Food Seen