Baraghani says he first learned to cook by watching family members prepare Persian classics such as kuku sabzi (an herb-filled omelet) and chelo ba tahdig (steamed rice with a golden crust). Andy Baraghani worked his way from restaurant kitchens to test kitchens. Now he’s in control and cooking for himself. “I’m sorry for all the commotion and dog barking noises, it’s a bit chaotic today, ” says Andy Baraghani, the 33-year-old chef and New York Times best-selling cookbook author of The Cook You Want to Be, looking off into the distance, distracted. I’m on Zoom nine hours ahead from a hotel room in Frankfurt. On the other side of the Atlantic, This story is from Kinfolk Issue Forty-Nine Buy Now Related Stories Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 44 Pierre Thiam From West Africa to the world. Food Issue 42 Erchen Chang Bigger, better, bao-ier. Food Issue 30 Flynn McGarry Nikolaj Hansson meets Flynn McGarry, the New York–based chef, on the eve of his 20th birthday and asks: What next? Food Issue 27 In Praise of Butter Spreading some love for saturated fat. Food Issue 27 Pierre Touitou A lesson in Parisian profanities with the chef behind Vivant.