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Chef Nasrin can’t remember life before cooking. For her, cooking is an expression of love. In her family’s kitchen in Capital, she faithfully absorbed secret recipes and delicate skills from her grandmother and mother.By the time she was 15, Nasrin would make her own jams and pickles. Later on, she ran a little cafe in the city, serving traditional foods such as rich eggplant dips and saucy meatballs filled with hard-boiled egg and apricot, and also desserts with hot herbal teas.
