Anna Ansari

Anna Ansari is an award-winning food writer and the author of Silk Roads: A Flavor Odyssey from Baku to Beijing. An Azeri-Iranian-American with a background in international trade law, her work explores how food, ingredients and culinary traditions move across borders, cultures and generations through recipes, history and personal storytelling. Silk Roads was shortlisted for the 2026 Fortnum & Mason Debut Cookery Book Award, the Guild of Food Writers Debut Cookery Book Award and the Taste Canada Regional/Cultural Cookbook Award, and Anna was named the Guild of Food Writers’ Food Writer of the Year in 2026.

Believing deeply in the connection between food and cultural identity, Anna also serves as the London City and Community Lead for the #CookforIran campaign, which raises awareness of human rights issues in Iran through the sharing of Iranian food and culture.

Anna is happiest when cooking, especially Iranian dishes made with the finest ingredients. Swaledale is proud to support her fundraising work and to collaborate with her, learning more about Iranian cuisine while reaffirming our support for international human rights.

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Articles 4 Articles

Six sticky glazed chicken thighs roasted until browned and served on a red patterned platter with a fork

Jujeh Brick Chicken Thighs

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My jujeh brick chicken thighs bring together saffron, yogurt, lime and garlic in a buttery, deeply flavoured dish inspired by Iranian jujeh kebab, chicken tabaka and pollo al mattone.

Dimlama Uzbek harvest stew with ox cheek and vegetables served in rustic bowls

Dimlama – Uzbek Harvest Stew

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Dimlama is a gift from Uzbekistan, a dish that celebrates the season, the harvest, and the earth itself. It’s exceptional in its simplicity, a reminder of how generous the ground can be. The ingredients are layered, left to cook slowly, and allowed to create their own broth, a beautiful harmony of flavours that become something far greater than the sum of their parts.

Four lamb skewers cooking over hot coals on a barbecue grill

Uyghur Kewap-Style Lamb Skewers

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My Uyghur kewap-style lamb skewers are rich with cumin, chilli and smoke, and deserve to be known by their proper Turkic name as well as loved for their deep, irresistible flavour.