Andisheh Baraghani was on Rachel Ray.

"I was very stubborn about breakfast (I still am) and almost always skipped it—not because I didn’t like it, but because I just didn’t have an appetite in the morning. When I did eat, breakfast was usually something simple: flatbread with feta and honey or quince jam. My father made a lot of pickles and jams, so we always had jars filled with different kinds—quince with cardamom, sour cherry with slivered pistachios. Lunch could be a sandwich or leftovers from the night before, often kuku (think of it as a Persian frittata) packed with herbs or potatoes. Dinner was always a big meal, usually centered around rice and some kind of khoresh (stew). My mom did most of the cooking, but my grandparents on both sides would stay with us for months at a time, so they also cooked often.

"As a kid, my mom’s cure for a tummy ache or cold was always the same: Persian sticky rice with salty yogurt. This rice, called kateh, comes from Iran’s Gilan province and is the easygoing cousin of chelow. Instead of the multi-step rinsing, soaking, and steaming process, kateh is simply boiled with salt and oil until tender, yielding a slightly sticky, fragrant rice in half the time."