Review: Salamati, by Hamed Allahyari, with Dani Valent

A heart-warming story of resilience and Persian culinary culture with mouth-watering recipes that are simple, flexible and full of flavour.

In Iran Hamed was a chef and restaurateur but he was also frequently in trouble with the religious police. When a crisis of faith imperilled his life, Hamed was forced to flee to Australia by boat with his pregnant girlfriend for his own safety. They travelled to Indonesia and then to Australia where they were detained for five months, shortly after their release their daughter was born.

It was natural for Hamed to gravitate towards food after his perilous escape and journey to Australia. His first dream was to find work: without English or local experience, that was hard enough. His next ambition was to open a business: his heartfelt cafe and restaurant SalamaTea launched in 2019. As soon as he could, Hamed employed fellow refugees and asylum seekers at SalamaTea, giving them the work experience that he found so hard to come by himself.

In Salamati Hamed melds Persian culinary culture and an understanding of
different flavours to create recipes that are truly his – and now ours – to share. Hamed’s food is anchored in tradition but with recipes which are accessible to all, celebratory and appealing. With every swipe of warm lavash through herbed adami dip, every bite of braised lamb with dried lime and saffron rice, Hamed shines a light on his Persian past as he continues to build an optimistic future.

Packed with beautiful recipes and gorgeous photography throughout, Salamati is full of authentic and accessible dishes:
• Ghahve Khunee Omelette (Street Food Tomato Omelette)
• Halim Bademjan (Lamb, Lentil and Eggplant Casserole)
• Fesenjun (Walnut and Pomegranate Chicken Stew)
• Sabzi Polow Ba Mahi (Fish with Herb Pilaf)
• Khoresh Bamieh (Slow-cooked Beef and Okra)
• Lubia Polow (Green Bean Pilaf)
• Persian Love cake
• Bastani Sonnati (Persian Ice Cream)
Wherever you live and whatever your background, you are invited to join the feast.

My Review

Thanks to Anne at Random Things Tours and to the publisher for my copy of this book.

I like to cook. I like trying different recipes, although I tend to gravitate to variations on pasta in sauce, purely because I am fairly confident in the textures I will encounter. It’s a sensory thing. I recently made a laksa – a type of Thai curry. I had to omit the chilli. I used to love highly spiced food. I made a mean curry, and chilli con carne was a speciality of the house. Now, not so much. I’ve got really intolerant of too much spice, or even any at all sometimes, in the last few years. I do know how to make a good pesto now though, so there’s that.

I might not like the textures, scents or taste, but I really want to try all the recipes in this book. They all look so tasty! I got some inspiration for my salads from reading this book almost immediately. I have problem in that I don’t have a hob or oven so I’d have to adapt everything for my slow cooker, air fryer, rice cooker and microwave. That makes things harder, but I can probably do it.

The recipes are only a part of this book. They are framed by Hamed’s biography, his life in Iran, as a child and adult, his escape with his pregnant girlfriend to Australia and the life they built for themselves. The recipes are attached to his memories and events in his life. I found that most affecting. No one should have to leave everything and everyone behind because their beliefs clash with government dictates. I’m glad Hamed and his family have made a life in Australia, and he’s able to share his story and recipes with the world. Imagine, if he’d stayed in Iran we’d never get to see these recipes! Also, he might be dead.

Highly recommended.

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About the Author

Hamed Allahyari was born in Iran and arrived in Australia as a refugee in 2012. His modest Melbourne restaurant SalamaTea is a hard-won sanctuary, a business that fuels his immigrant dream as well as a place for sharing pride in Persian cooking.

Hamed continues to work closely with organisations that help Asylum Seekers. He is much loved in Melbourne food circles for his advocacy for other refugees as well as support for food service operators during the
pandemic.