About

Karkhaneh is a Persian word that literary means "work-place." In the pre-modern period (before 20th century), it was the word used for kitchen, most commonly kitchens of large houses and palaces. As many of our recipes come from cookbooks written for the upper classes of the ancient and mediaeval societies, this name seems to fit it best.

The "chef" and researcher:

Khodadad Rezakhani has a PhD in history - with a focus on the Late Antique world - form UCLA and is an academic, presently living in Berlin, Germany. He has liked cooking since his mom told him that he has to live on his own, and he has always liked history. His interests in historical foods also goes back to his work on agricultural economy and the origins of foodstuffs. For this project, he uses sources such as cookbooks and food lists from the Sasanian, Abbassid and the Safavid courts, Roman cookbooks, reconstructed recipes from mediaeval Scandinavia, and many other sources to find interesting recipes and then modifies them and creates the historically inspired dish.

The assistant researcher and sous-chef:

Sara Mashayekh has a MA in late antique history with a focus on Sasanian Iran from UC Irvine. She is a vegetarian, which makes this whole enterprise a challenge. She is a master (mistress?) of salads and cold foods and most of the items relating to salads, cold soups, and presentation are her work.

Any questions? Leave us a comment!