— Persian family cookbooks —

Preserve your Persian family recipes — before they're gone.

Hearth is building a way to capture the recipes your Maman-bozorg has been making for forty years, in her own voice, and bind them into a hardcover cookbook your grandchildren will keep.

The Persian kitchen

Persian home cooking is precise and patient — the herbs in ghormeh sabzi need to fry for an hour, the saffron needs to bloom, the rice needs the right grain. Maman-bozorg learned in a kitchen where time was the most important ingredient.

The cooking comes from from Tehran to Esfahan, Shiraz to Tabriz — recipes shaped by centuries of refinement. The diaspora carries it from Tehran to Los Angeles, London, Toronto — Persian families carry the recipes through exile.

What gets lost

When a Persian matriarch stops cooking, what disappears first is the ratio of herbs in ghormeh sabzi, the precise crust on the tahdig, the bloom on the saffron. The recipe card, if it exists, lists ingredients but not technique. The way she shaped the dough — that lives in her hands, and it doesn't transfer to paper.

That's the part Hearth captures. Not the ingredient list — anyone can find that. The way she does it.

How it works

What we don't do

We don't ask her to type. We don't send her an app. We don't make her sit at a computer. The whole work happens on a phone call she answers in her own kitchen, while she's making tea or peeling something or sitting in her usual chair.

She just talks. We listen, we draft, and the recipes — and the stories behind them — become a book you can hold.