In 1979, Iran went through a major upheaval with the revolution while also starting a costly war with Iraq. I was born during those years. They called us “the children of the revolution” Imagine, for a second, what it takes to be a parent with small children living through those times. Through thick or thin, my parents always made sure that we were happy and that nothing was missing. We were blessed with a hardworking father and a nurturing mother who never stopped caring for us. We made our food from scratch and realized from the beginning that if you want to eat homemade, you must work for it. I began my obsession with food and cooking as a teenager when I decided to become a vegetarian. Back then, the inclination to become a vegetarian had little to do with animal welfare, sustainability, or other causes. It was an aversion that I had developed toward eating animal proteins. However, I gave up vegetarianism three years after because it was not easy to maintain. I began incorporating seafood with minimal animal proteins in my diet. Since then, I have been eating and maintaining a flexitarian (semi vegetarian) diet for myself and my family. However, transitioning to vegetarianism for all those years ignited my passion for exploring the endless possibilities that come with plant-based cooking and living.

Fast forward, aspiring for a better life in a free world, I moved to the US to continue higher education. I only wish I had become a nutritionist when I started college, but throughout my college years, I made a few unhappy choices, influenced by the advice that one needs to get marketable skills to succeed. I received a B.S. in Business Administration with an emphasis on accounting and finance in 2007. That was it! I was an accountant and worked for big corporations for over 15 years. This career path drove me unhappy, and I began to look for channels to play with food and gastronomy, so I began my website, Tumbling Pots in 2012. During the recipe development, I got fascinated with food science. I also began recognizing that so many people in my family and community suffered from chronic conditions due to faulty diet cultures and hidden malnutrition. I wanted to bridge the gap between food science and the culinary world.

Finally in 2019, I decided to return to school and receive a formal education in nutrition science as Dietetic Technician. After graduating in 2022, I started my professional Instagram account along with culinary nutrition education classes and personal chef jobs to start my career rolling. As a culinary nutritionist and chef, I research behind every recipe to preserve the integrity of nutrients and flavors, so you can be rest assured that my recipes and versions of traditional dishes will serve you right.