Headed to Northwest London, James and Luke travel to the Persian restaurant Behesht, which means Heaven in Farsi, to have their problems solved and their futures foretold.

**introduction**-(00:00-6:55)

(Starter)

James and Luke discuss the connection between the Iran and the idea of South Asia.

**Interview**- (6:55-11:00)

(Main)

James and Luke introduce Houri Nateghnouri, who speaks on what unites the Persian community, suggesting factors such as culture and food that brings together members of the South Asian community.

**Post Interview discussion**- (11:00-25:10)

(Dessert)

James and Luke discuss Iranian migration to the Uk and the how the country established itself during the Iranian revolution in the 1970s.

James details the migration patterns of the Iranian diaspora, they dine with Houri and Nouri who is the manager of Behesht.

Nouri discusses the effects of migration on food and the differentiation of restaurant cooking and home cooking.

Houri guides James and Luke on how to enjoy the feast

**Closing Remarks and acknowledgments** (25:10-30:20)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu

Literature mentioned:

Doing south Asia studies by Sambhavi Ganesh

Food mentioned:

• Jug of Doogh-Salty yogurt drink with mint sometimes flavored in Iran with orange blossom
• Paneer sabzi-Salad platter with fresh herbs, walnuts, radishes and white cheese
• Ghormeh Sabzi-Cooked Meat and veg versions formed of parsley, coriander, fenugreek leaves, and kidney beans
• Flat bread
• Saffron rice
• Tah Digh-Buttery crispy rice from the bottom of the pan
• Aubergene dish
• Kebabs-Lamb and Chicken

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