Meet Armita Hosseini, an Iranian-Canadian psychologist whose talents span self-taught culinary expertise, artistic flair, and a keen eye for food design. Her passion for interpreting international cuisines, especially Middle Eastern and traditional Iranian flavors, stems from viewing food as a genuine art form.
Inspired by a rich tapestry of colors, flavors, and textures, Armita’s culinary journey began in her mother’s kitchen in Tehran. “My exploration of Persian cuisine commenced in my mother’s kitchen,” she says, reflecting on absorbing the intricacies of her recipes. The COVID-19 pandemic marked a transformative period for Armita. “During the pandemic, I integrated my passion for design and the arts into my recipes,” she shares. Beyond her kitchen, Armita aims to bridge cultural gaps by offering a fresh perspective on traditional Iranian recipes and ingredients.
Her culinary philosophy extends beyond the plate, envisioning cooking as a powerful tool for transcending cultural divides, raising awareness for humanitarian causes, and fostering unity. Through her creations, she seeks to dismantle stereotypes, bringing joy to every table and highlighting the values of generosity, richness, and kindness inherent in Iranian cuisine.
Armita Hosseini warmly invites you to savor not just the flavors of her dishes but also to embark on a cultural journey celebrating togetherness and the artistry of Persian gastronomy.
Doymaj on a bed of watermelon
The inspiration of this dish was from Artima’s travels to Qazvin and learning about a popular/local dish called Doymaj. This recipe sits on a bed of fresh watermelon with vibrant colours. The shape of the dish was inspired by colors, use of various textures to bring this traditional snack/dish to life.
Ballalat
This sweet, colourful breakfast dish of angel hair with egg and saffron, reflects the flavours of cuisine in this region by the Persian Gulf. This recipe was inspired following the Woman, Life, Freedom movement, representing the richness of the city of Bandar Abbas. Bandar Abbas is a port city with an Iranian navy base. In the third month of Iran’s civil uprising, industrial, gas and oil workers went on strike in this region to support the movement.
Fresh Herb Pistachio Frittata
Iran is one of the world’s largest exporters of pistachios, and Kerman is known for its verdant green pistachio fields. This frittata, filled with fresh herbs like parsley, is a popular dish in the region. Armita adds tomatoes, pickles and chopped pistachios and serves it with yogurt on the side.
Olive Tapenade
This visual is inspired by the landscape of the north of Iran. “In the north, there are green olives everywhere,” Armita says. “In between the mountains, with its mild Mediterranean climate, this evergreen region is close to the Caspian Sea. Its recipe is often tangy and sour.” This tapenade is made of olives, walnuts, pomegranate molasses and lime juice.
Photo by Aubtin Golizadeh
Ruins of Beirut
In response to the Beirut explosion in 2020, Armita crafted a powerful artistic representation, capturing the beauty and chaos coexisting in the aftermath. Through the sale of baked namouras, she raised $3400 CAD, a poignant contribution donated to the Lebanese Red Cross to aid the victims of this tragic event. Her work serves as a visual narrative, intertwining personal and political crises within the resilient city of Beirut.