Meet Leila
In Iran, where Leila is from, Nowruz (New Year) is a celebratory time filled with dancing, gifts and food. Always food.
From the seeb (garlic) and somagh (sumac) on the Haft-Seen table, to the aromas of dill and parsley wafting from the traditional sabzi polo ba mahi (herbed rice and fish), food in Iran is synonymous with joy, good company and new beginnings.
“When I cook, I feel fresh. Any bad thoughts I might have, they go,” says Leila. “I feel full of positive vibes… and I want to share that. When people eat my food and they smile, that’s when I’m excited—I feel like I’ve succeeded.”
This desire to share is integral to Iranian culture. “In the south of Iran, in the north of Iran, people everywhere care about food,” she says. “We have over 3,000 years of culture… and food is a common language. We, Iranian people, try to show that best.”
Growing up, Leila learned this kind of hospitality from her mother who she remembers as a gracious host, always welcoming unexpected guests with a cup of sweet, black tea or a plate of slow-cooked abgoosht (lamb, beans and potato stew).
Leila’s mother taught her the key to a perfectly balanced ghormeh sabzi (beef, herb and dried lime stew), when to add torn bread to the abgoosht pot, and how to make the fluffiest kuku sabzi (green herb frittata). And now Leila is proud to be sharing this aspect of her culture and identity.
“I believe that the true value of cooking is when it’s shared,” she says. “My Iranian dishes are filled with care, emotion and a respect for nature. From the aroma of blooming saffron to the scent of herbed dishes, when every element comes together slowly, enriched with patience and love, that’s when you’re creating unforgettable flavours.”
This consideration of nature, and a keen understanding of where ingredients come from, is thanks in part to Leila’s 17-year-long environmental career. After arriving in Australia, Leila went on to study a Masters degree in Environmental Sustainability. One step in what she describes as a better life for herself, her husband and their daughter.
“I love [working in the environment field] but I want a change. Life is short, and we should enjoy it,” she says. “It’s important that I share my emotions and feelings with others, and I think that food can do that. People from different cultures can understand each other that way, we can connect with each other and learn to respect each other.”
As is the Iranian way, a cooking class with Leila is a joyous lesson in connection, culture and coriander, lots of it.
This beautiful piece was written by our friend Taryn Stenvei from GOOD & PROPER.