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Focusing on fresh greens and herbs, this collection showcases vegetarian and often vegan recipes inspired by Yasmin Khan's Pakistani and Iranian heritage. Each dish emphasizes the use of plants, with chapters featuring mezze, seasonal soups, and desserts. Notable recipes include tofu shakshuka, peach and feta salad, and Persian saffron rice pudding. The book invites readers into Khan's vibrant kitchen, celebrating the nourishing power of plants while blending culinary traditions from her travels and family.