About Yasmin Khan

Yasmin Khan

Yasmin Khan is a food and travel writer who is passionate about sharing people’s stories through food.Yasmin launched The Saffron Tales on Kickstarter with the dream of writing a cookbook that celebrated Iran’s rich culinary tradition and offered a unique window into the lives of ordinary Iranians today through their food. With the support of nearly 300 Kickstarter backers from around the globe, she travelled around Iran with Tehran-based photographer Shahrzad Darafsheh, collecting recipes and stories from people she met along the way.Prior to immersing herself in the flavours and fragrances of the Persian kitchen, Yasmin worked as a human rights campaigner for NGOs and grassroots groups running national and international campaigns with a special focus on the Middle East.Her writing and recipes have appeared in the Guardian, the Observer, the Independent, The Telegraph, The Sunday Telegraph, Vogue, Sainsburys Magazine, Waitrose Weekend, Psychologies, Women and Home and Stylist magazine. @Yasmin Kahn Stories

A white plate with striped edges filled with potatoes and lamb meatballs with tahini

Lamb Meatballs with Tahini | Kefte

Kefte translates to meatballs. And there are no shortage of different types in the Middle East. These are definitely contenders for BEST kefte.

  • 45 M
  • 1 H, 40 M
  • 2