
Dahlia Abraham Klein
- Bring the Silk Road to your home kitchen with [easyazon_link asin=”0804843376″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook[/easyazon_link]
- Before settling in New York, Dahlia’s family migrated from ancient Babylon to India and Thailand by way of pre-Bolshevik Uzbekistan and Afghanistan
- Check out Dahlia’s blog, Silk Road Vegetarian
- Persian cuisine is characterized by the use of rice, herbs, and dried fruit in one-pot dishes
- For the cookbook, Dahlia adapted traditional Central Asian recipes for a modern vegetarian diet
- Dahlia was one of the first members of her local CSA, Golden Earthworm
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Food for Thought
- Q: Where was the carrot first cultivated?
A: Afghanistan
Out of the Frying Pan Picks:

Bukharian Mung Bean Rice with Garlic Oil
- Favorite One-Pot Recipe: Shohla, an Afghani-style risotto with tomato base and short brown rice
- Ingredients Substitute Due to Availability: fenugreek and sorrel
- Advice for Joining a CSA: use Local Harvest.org to help you find your local farms
- Most Surprising Thing Learned While Writing the Book: Better ways to cut vegetables
- Subject of Next Cookbook: Challah
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