London activist turned food writer, Yasmin Khan, cites her Pakistani-Iranian heritage as the main reason she originally trained in law.
Having spent 10 years of her career lobbying both UK parliamentarians and laymen about human-rights abuses in the Middle East, she’s now pouring that experience into her books as a best-selling author.
Eager to challenge the stereotypes of Iran and the wider region — a place so often seen through the lens of conflict — Yasmin wants to write books that go beyond sharing recipes. Her first, Saffron Tales: Recipes from the Persian Kitchen, reflects her culinary experiences in Iran growing up on her grandparents’ farm in the north of the country, while her second, Zaitoun: Recipes and Stories from the Palestinian Kitchen, is a celebration of Palestinian culture that weaves travel writing with recipes to explore the beauty of the food she encountered there.
Her yet-to-be-titled latest book is due to be released in Spring 2021.