Yasmin Khan – författare

The Second World War was not fought by Britain alone. India produced the largest volunteer army in world history: over 2 million men. But, until now, there has never been a comprehensive account of India's turbulent home front and the nexus between warfare and India’s society. In The Raj at War we hear the myriad voices of ordinary Indian people, from the first Indian to win the Victoria Cross to the three soldiers imprisoned as ‘traitors to the Raj’ who returned to a hero’s welcome, from the nurses in Indian General Hospitals to labourers and their families in remote villages. Yasmin Khan presents the overlooked history of India at war, and shows how mobilisation for the war unleashed seismic processes of economic, cultural and social change – decisively shaping the international war effort, the unravelling of the empire and India’s own political trajectory.

A reappraisal of the tumultuous Partition and how it ignited long-standing animosities between India and Pakistan"Eloquently discusses the making of India and Pakistan after British rule on the subcontinent was dismantled in 1947. . . . A new look at this still important subject."—Library JournalThis new edition of Yasmin Khan’s reappraisal of the tumultuous India-Pakistan Partition features an introduction reflecting on the latest research and on ways in which commemoration of the Partition has changed, and considers the Partition in light of the current refugee crisis.  Reviews of the first edition:  “A riveting book on this terrible story.”—Economist  “Unsparing. . . . Provocative and painful.”—Times (London)  “Many histories of Partition focus solely on the elite policy makers. Yasmin Khan’s empathetic account gives a great insight into the hopes, dreams, and fears of the millions affected by it.”—Owen Bennett Jones, BBC

At the start of the Second World War, Britain was at the height of its imperial power, and it is no surprise that it drew upon the global resources of the Empire once war had been declared. Whilst this international aspect of Britain’s war effort has been well-studied in relation to the military contribution of individual dominions and colonies, relatively little has been written about the Empire as a whole. As such, An Imperial World at War makes an important contribution to the historiography relating to the British Empire and its wartime experience. It argues that the war needs to be viewed in imperial terms, that the role of forces drawn from the Empire is poorly understood and that the war's impact on colonial societies is barely grasped at all in conventional accounts. Through a series of case studies, the volume demonstrates the fundamental role played by the Empire in Britain’s war effort and highlights some of the consequences for both Britain and its imperial territories.Themes include the recruitment and utilization of military formations drawn from imperial territories, the experience of British forces stationed overseas, the use of strategic bases located in the colonies, British policy in the Middle East and the challenge posed by growing American power, the occupation of enemy colonies and the enemy occupation of British colonies, colonial civil defence measures, financial support for the war effort supplied by the Empire, and the commemoration of the war. The Afterword anticipates a new, decentred history of the war that properly acknowledges the role and importance of people and places throughout the colonial and semi-colonial world.’This volume emanates from a conference organized as part of the ‘Home Fronts of the Empire – Commonwealth’ project. The project was generously funded by the Arts and Humanities Research Council and led by Yasmin Khan and Ashley Jackson with Gajendra Singh as Postdoctoral Research Assistant.

Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

Lifting its name from the Persian word for “herbs,” Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.

‘This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food’ Nigella Lawson‘Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin’s Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country’ Yotam Ottolenghi‘Not just a great cookbook but a book full of stories – a love letter to Iran and its people’ Diana HenryArmed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country’s most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin’s recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine ‘A moving, hugely knowledgeable and utterly delicious book’ Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it’s a cuisine that represents the very best of modern Middle Eastern cookery.In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives.Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

An important commemorative collection to mark the eightieth anniversary of VE Day, to ensure the world never forgets.At the outbreak of the Second World War, the British empire covered one quarter of the earth's land surface and included one fifth of the world's population. People all around the British empire were caught up in the war in very different and unexpected ways, and had their lives completely changed, sometimes in ways that they could never have ever imagined. Leading historian Professor Yasmin Khan tells the stories of some of those people, from tea pickers in India to a Māori army lieutenant serving on the front line, and from a Singaporean resistance fighter to the first Australian woman journalist to report on the D-Day landings in Dunkirk. Each account gives a voice to these incredibly brave unsung heroes, who deserve to be remembered for their courage and dedication to the Allied war effort.

At the start of the Second World War, Britain was at the height of its imperial power, and it is no surprise that it drew upon the global resources of the Empire once war had been declared. Whilst this international aspect of Britain’s war effort has been well-studied in relation to the military contribution of individual dominions and colonies, relatively little has been written about the Empire as a whole. As such, An Imperial World at War makes an important contribution to the historiography relating to the British Empire and its wartime experience. It argues that the war needs to be viewed in imperial terms, that the role of forces drawn from the Empire is poorly understood and that the war's impact on colonial societies is barely grasped at all in conventional accounts. Through a series of case studies, the volume demonstrates the fundamental role played by the Empire in Britain’s war effort and highlights some of the consequences for both Britain and its imperial territories.Themes include the recruitment and utilization of military formations drawn from imperial territories, the experience of British forces stationed overseas, the use of strategic bases located in the colonies, British policy in the Middle East and the challenge posed by growing American power, the occupation of enemy colonies and the enemy occupation of British colonies, colonial civil defence measures, financial support for the war effort supplied by the Empire, and the commemoration of the war. The Afterword anticipates a new, decentred history of the war that properly acknowledges the role and importance of people and places throughout the colonial and semi-colonial world.’This volume emanates from a conference organized as part of the ‘Home Fronts of the Empire – Commonwealth’ project. The project was generously funded by the Arts and Humanities Research Council and led by Yasmin Khan and Ashley Jackson with Gajendra Singh as Postdoctoral Research Assistant.

A Finalist for the 2022 James Beard Foundation Cookbook Award (International)Shortlisted for the André Simon AwardLonglisted for the 2022 Art of Eating PrizeA New York Times Best Cookbook of 2021 - A Guardian Best Food Book of 2021 - A Simply Recipes Favorite Cookbook of 2021 - A WBUR Here & Now Favorite Cookbook of 2021The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

ONE OF HOME & GARDEN and GOOD FOOD’S BEST COOKBOOKS OF 2025Irresistible vegetarian and vegan recipes inspired by award-winning food writer Yasmin Khan’s travels – and the cooking she does at home for family and friends.Lifting its name from the Persian word for ‘herbs’, Sabzi brings you more than 80 accessible plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavours.From bountiful salads to fragrant soups, colourful mezze, and heart-warming mains, Yasmin invites home cooks to make delicious meals that are good for the health of both people and the planet, while staying connected to the traditional food cultures that make us who we are.With easy-to-make recipes that put vibrant vegetables at the heart of a meal, dishes in the book include: · Spicy Tomatoes with Walnuts and Pomegranates· Smoky Tofu Shakshuka· Grilled Corn on the Cob with Feta, Coriander and Chilli· Sweet Potatoes with Pistachio and Mint Pesto· Persian Aubergine, Split Pea and Dried Lime Stew· Halloumi Lasagne· Coconut Channa Daal· Rhubarb and Cardamom TartAn invitation into Yasmin's treasure trove of a kitchen, Sabzi is a celebration of the life-affirming and nourishing power of plants.‘A book full of flavour and colour from a writer I love’ – Anna Jones‘Such a beautifully inviting book’ – Nigella Lawson