Podcast Summary: ALL OF IT – “Sabzi Showcases Vegetarian Dishes from the Mediterranean”
Date: August 26, 2025
Host: Alison Stewart (A)
Guest: Yasmin Khan (B), food writer and author of Sabzi: Vibrant Vegetarian Recipes
Overview of the Episode
In this lively conversation, host Alison Stewart welcomes Yasmin Khan, acclaimed food writer and author of Sabzi: Vibrant Vegetarian Recipes, to discuss her latest cookbook. The episode explores the meaning and cultural significance of “sabzi” (Persian for fresh greens and herbs), the inspiration behind the book’s vibrant vegetarian dishes from the Middle East, Mediterranean, and South Asia, and practical cooking tips for home cooks. Yasmin shares insights into her multicultural upbringing, the value of fresh produce, and the role of food in promoting joy, sustainability, and connection.
Key Discussion Points & Insights
The Meaning and Cultural Importance of “Sabzi”
- Sabzi refers to fresh greens and herbs, and is foundational in Persian cuisine.
- Yasmin’s upbringing: Mixed heritage—mother from Iran, father from Pakistan, raised in London.
- “I always say that if … cinnamon and allspice and nutmeg are the smells of like Christmas or Thanksgiving here, for me growing up, chopped mint, chopped dill. They're the scents that I grew up with.” (B, 02:19)
Structure & Accessibility of the Cookbook
- The book is organized into user-friendly sections: salads, mezze, sides, snacks, soups, mains, and desserts.
- Yasmin’s approach: Practical, based on the way people eat and cook, with an emphasis on using what you have on hand.
- “I wanted something quite direct…The book really reflects that. So it's hopefully a really lovely selection of vibrant recipes that with stuff you already have in your store cupboard.” (B, 03:25)
Childhood Experiences Shaping Food Choices
- Her mother, a public health professor and former nutritionist, made Yasmin aware of food origins from a young age.
- Memorable moment: Learning about commercial sausage production at age six influenced a lifelong leaning toward whole foods.
- “It had a really, like, lasting impression on me.” (B, 05:10)
Connection to Farming and Respect for Produce
- Family background: Rice farmers in northern Iran, by the Caspian Sea.
- Childhood summers spent on the farm instilled a deep respect for ingredients and for the labor involved in food production.
- “Anybody who has been around farming or fresh produce, you get such reverence for the ingredients.” (B, 06:20)
Kitchen Hacks for Efficiency and Flavor
- Batch-cook onions (key for many dishes): Fry a large batch on weekends and freeze portions to save time during the week.
- “[Properly frying onions] takes about 20 minutes. However, if you just fry a few of them at the same time, you can then pop them in the freezer in small compartments….Midweek, you just take out your frozen onions. You've literally shaved off half an hour of cooking time.” (B, 07:39)
- Prioritize umami in vegetarian cooking: Don’t hesitate to mix global flavors like soy sauce or Worcestershire to build depth—even in traditional dishes.
The Importance of Breakfast in Middle Eastern Culture
- Quoting her grandfather: “Eat breakfast on your own, lunch with your friends, and give your dinner to your enemies.” (B, 09:40)
- Highlights recipes like masala omelette (South Asian flair with red onions, green chilies, cumin) and abundant, herb-laden breakfast platters (herbs, tomatoes, cucumbers, feta, breads).
Versatility & Approachability of Dips
- Dips as a central theme—great for entertaining and snacking.
- Favorite from the book: Butternut squash and harissa dip—roasting vegetables to intensify flavor and combining with spicy North African condiment.
Reducing Food Waste & Creative Use of Produce
- Celebration of listener’s approach to making big stews with whatever’s on hand, using beans and various vegetables as a base.
- “Actually putting everything in a soup or a stew or roasting it up is such a great way to use … vegetables. And it’s so flexible as well.” (B, 14:46)
Rethinking Unpopular Vegetables – The Brussels Sprout Redemption
- Disliked boiled Brussels sprouts as a child in the UK but learned to appreciate them roasted with spices like cumin, tossed with fresh herbs, and topped with pomegranate seeds for crunch and vibrancy.
Cooking with Pomegranate Seeds
- Pomegranate seeds add tartness, sweetness, crunch, and color, and can easily top salads, dips, or even breakfast oats.
- “When you come from a Persian heritage, they're just part of your life.” (B, 16:17)
Global Inspirations – Thailand & Latin America
- Tempeh & broccoli salad inspired by time in Thailand: marinated tempeh (soy, ginger, garlic) with creamy peanut sauce and fresh slaw.
- Smoky black bean soup: Inspired by her travels through Brazil and Latin America—flexible dish that can be served as soup, with rice, or over nachos.
Decadent & Unique Desserts
- Notable picks:
- Rhubarb & cardamom tart (buttery base, almond frangipane, poached rhubarb)
- “Really solid” carrot cake with maple cream cheese frosting
- Persian-inspired dark chocolate and dried lime tart
- “It’s a really decadent but delicious dessert.” (B, 21:10)
The Power of Food for Joy, Connection, and Comfort
- Cooking as meditation and a way to cope with difficult times.
- Food as a facilitator for meaningful conversations and togetherness.
- “Food is a conduit to great conversation. … Where better to do that than over a dining table?” (B, 21:45)
Notable Quotes & Memorable Moments
- On the meaning of sabzi:
- “Sabzi, as you described, means fresh herbs in Persian. And it really just epitomized how my mom cooked.” (B, 01:46)
- On adapting favorite foods:
- “I wanted to create dishes that perhaps use familiar ingredients but had a little twist on them…like roast carrots with a tahini lentil, like move over hummus, this is like the new dip you need in your life.” (B, 03:05)
- On context and creativity:
- “I'm a cookbook writer… But I'm the first one to say that,…recipes are almost like a map, but you kind of have to follow it based on what you have in front of you.” (B, 11:23)
- On the joy and healing power of food:
- “You can just lose yourself in a set of flavors and ingredients and scents and create something beautiful that you then can either enjoy on your own or share with others.” (B, 21:31)
- On family and farming:
- “You get such reverence for the ingredients…as much as it was idyllic for me as a kid, it's hard work, you know, growing, growing food from scratch.” (B, 06:24)
- On inspiring cooks:
- “I hope they're getting joy and I hope they're getting inspiration.” (B, 21:28)
Timestamps for Important Segments
- 00:09: Introduction; meaning of “sabzi” and overview of the book
- 01:43: Yasmin’s multicultural background and family food memories
- 02:46: Organizing the cookbook and balancing creativity with practicality
- 04:21: Childhood education about food systems and impact on her diet
- 06:04: Reflections on family rice farming, respect for food and farmers
- 07:32: Kitchen efficiency hacks—batch frying onions
- 08:30: Building umami flavors in plant-based dishes
- 09:36: Importance of breakfast and Middle Eastern proverbs
- 10:47: Masala omelette and breakfast platter explained
- 13:07: Why dips are special — butternut squash & harissa dip
- 14:40: Listener’s vegetable stew approach and thoughts on food waste
- 15:21: Brussels sprouts reimagined: roasted with cumin, cilantro, pomegranate
- 16:14: The role and versatility of pomegranate seeds in her cooking
- 17:22: Tempeh and broccoli salad inspired by time in Thailand
- 18:42: Smoky black bean soup and the influence of Latin American cuisine
- 19:56: Unique desserts: rhubarb and cardamom tart, carrot cake, dark chocolate & dried lime tart
- 21:27: Yasmin’s hopes for what readers take from her book
- 22:26: Farewell and thanks
Tone & Atmosphere
The episode is warm, inviting, and practical—reflecting Yasmin’s philosophy that joyful, flavorful. and globally inspired plant-based cooking can be accessible to all. Both Alison and Yasmin maintain an encouraging and relatable tone, blending personal stories with concrete kitchen wisdom throughout the discussion.
For anyone seeking accessible inspiration for vibrant vegetable-centric meals, cultural insight, and kitchen efficiency tricks—this episode is a must-listen.