A love letter to Persian home cooking — and the women who taught us how.
MigMom began in a small kitchen that smelled like saffron and fresh bread. Maman Joon — the Persian word for mom, or grandma — cooked the way her mother did, and her mother before that: by feel, by smell, by memory. Recipes were never written down. They lived in her hands.
When we started writing those recipes down, it wasn’t just to preserve a dish. It was to preserve a place at the table — the long Sunday lunches, the smell of rice crisping into tahdig, someone’s aunt insisting you eat more. Every recipe on this site comes from a real kitchen, tested and retested until it tastes like home.
This is the part of the recipe you can’t write down. The weight of the dough in your hands. The exact moment it stops sticking to your fingers and starts feeling alive. Maman Joon taught us that bread, like family, takes patience — and a little flour on everything.
What We Believe
Tradition First
Every recipe is tested against the original — the one that lives in Maman Joon’s memory, not a cookbook.
Made With Love
Food is how Maman Joon says I love you. We cook the same way — generously, and with you in mind.
Passed Down, Not Lost
We write the recipes down so the next generation doesn’t have to guess — and so Maman Joon’s kitchen lives on, no matter where we are.
Pull Up a Chair
Ready to taste it for yourself? Start in Maman Joon’s kitchen.