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neither east nor west, but always somewhere in the middle. well, it looks spectacular. ramin: you can t have this in a restaurant. it s time consuming, it s very expensive. so you have to persian cuisine has to be experienced in somebody s home. anthony: oh! thank you. roya: so this one here is called boz ghormeh. anthony: it s slow-cooked lamb in yogurt, is that right? roya: in yogurt and saffron and egg yolks. anthony: nazila, prominent art gallery owner, insisted i come over for lunch with her friends and family. roya: and here we have the sour cherry rice. little meatballs and chicken. ramin: sour cherries. more than any other nation, i think we love sour. nazila: yeah. anthony: rahim, the cook, has been with the family for generations. rice mixed with yogurt and saffron, baked into a crispy

Sour cherry riceSegg yolksBoz ghormehSour cherriesThe cook