When she was only eight years old, in 1979, Deravian’s family fled Iran in the midst of the Iranian Revolution and hostage crisis. At the time, they hadn’t realized that they would never again return. The next decade was spent traversing the world in search of a new home, as Deravian recalls, “always, with the scent of saffron and a perfectly steamed pot of rice trailing us across oceans and borders.” From Iran, they immigrated to Rome before ultimately settling in Vancouver. After leaving Vancouver to pursue an acting career in L.A., Deravian says, “I quickly found myself hungry. Not because of an actual lack of food, but because I was starved for a home-cooked Persian meal, for a taste of home.” Deravian called her mother and frantically took notes on her verbal “recipes.” To Deravian, tahdig is more than a pot of rice with a carefully formed crust; it’s the physical representation of the hope that lingers in the air around her family meals.