Online Event
Salt + Spine Cookbook Club
Dinner Party with Naz Deravian
Wed | Jul 29, 2020 | 5:30–7P PT
Teacher Naz Deravian
Guest Host Brian Hogan Stewart
The Salt & Spine Cookbook Club is like a ‘regular’ book club…but with a very special twist. Each month we’ll focus on one cookbook, reading, cooking, and connecting about it on social media (see “Participate” below). The bonus is that every month we’ll get together live with the author for a Dinner Party. For now, the Dinner Party will be virtual (via Zoom). We look forward to the day when the club can meet in person at The Civic Kitchen.
We’re kicking off the Salt + Spine Cookbook Club with July 2020’s featured guest, Naz Deravian, and her cookbook, Bottom of the Pot: Persian Recipes and Stories. Join Naz, Brian Hogan Stewart of Salt + Spine, and other club participants for our Virtual Dinner Party, where you can cook along with the author (or just watch), then enjoy the opportunity to ask cooking questions and meet other cookbook lovers. Please join us!
Menu | Recipes
Tahcheen-e Morgh
Baked Saffron Yogurt Rice with Chicken (pp.119)
Chelo ba Tahdig, steps 1. and 2.
Steamed Persian Rice with Tahdig (pp. 104)
Sharbat-e Sekanjebeen
Honey and Vinegar Sharbat (pp. 292)
Sarbat-e Golab
Rose and Lime Sharbat (pp. 295)
Sabzi Khordan
Fresh Herb Platter
Roulette Cake
Ingredient/Equipment Prep
Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .
Participate
There’s no charge to take part in other Cookbook Club activities:LISTEN
Start your month by tuning in as Naz Deravian sits down with Salt + Spine host Brian Hogan Stewart to talk about her career, her cookbook, and more. Already listened? Take a moment to re-visit the episode.
Naz Deravian on Salt + Spine
COOK
Grab your copy of Bottom of the Pot and pick some recipes you’d like to make this month. Click here for featured recipes to get you started. Cook as much or as little as you like.
Don’t have a copy of Bottom of the Pot yet? You can purchase one from our friends at Omnivore Books, or support other local bookstores through Eso Won, Bookshop or Indiebound. You can also check local libraries for hard copies or digital versions.
SHARE & ENGAGE
Show off what you’re cooking from Bottom of the Pot! Snap a pic and make sure to use the hashtag #TalkCookbooks when sharing. And see what others are making, too!
Plus, learn from Naz as she shares cooking tips, recipes, behind-the-scenes content, and more—exclusively on our social media pages.
This salt + spine cookbook club dinner party is live and interactive.
The Dinner Party is held via Zoom, and you only need to purchase one spot per household. After registering, you will receive instructions for logging into the event. If applicable, cook-along recipes will be available 48 hours prior to the start of the event.
New to Zoom? Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.
About the teachers
Naz Deravian
NAZ DERAVIAN is a writer, home cook, and actor born in Iran. She grew up in Italy and Canada and now lives in Los Angeles with her husband and two children.
Naz’s cookbook, Bottom of the Pot—Persian Recipes & Stories won the 2019 IACP First Book Award presented by The Julia Child Foundation. Naz’s food writing has been published in The Atlantic, The Los Angeles Times, San Francisco Chronicle, Saveur, O Magazine, Eating Well, and Montecristo Magazine. She is a regular contributor to The New York Times food section.
Naz is the award-winning voice behind the food blog Bottom of the Pot, which won the 2015 International Association of Culinary Professionals (IACP) Award for best narrative culinary blog. She has also been twice nominated in several categories for the Saveur Food Blog Awards.
Brian Hogan Stewart
BRIAN HOGAN STEWART is the host and creator of Salt + Spine. He is a once-budding chef who passed on a culinary school degree to pursue journalism. He’s not a professional cook nor a cookbook author—but an avid home cook and an enthusiastic cookbook collector, with a collection now in the hundreds. (That may seem like a lot to some, but he envies Diana Henry’s 4,000-book library almost daily!)
Brian has worked extensively in journalism and new media, including leading a media company featuring a daily newspaper with circulation of 50,000+, a nightly newscast, and multiple digital properties. He has conducted hundreds (and hundreds…) of interviews throughout his career, including time spent covering food culture and personalities in the midwest.
Brian is a native of Iowa and graduated from the University of Iowa with a degree in journalism, English, and American studies. He recently completed his Global MBA in food and wine at Italy’s Bologna Business School.
Other Classes taught by Brian
Cookie Swap!
Sun | Dec 21, 2025 | 11A
