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Samin Nosrat Spouse, Partner, Recipes, Net Worth, Facts.

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Image of Samin Nosrat Spouse, Partner, Recipes, Facts.

Samin Nosrat is a San-Diego born celebrity chef, television personality, and author. She became prominent after the release of her 2017 masterpiece, ‘Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.’ Samin is also a frequent contributor to the New York Times, where she has a column that talks about food. Want to know about Chef Samin Nosrat’s Spouse? Stay tuned.

Moving on to television, we learned that she appeared on Good morning America. For all her exploits, the University of Berkley Graduate has been the recipient of the James Beard Award for General Cooking. Let’s dig a little bit further into Samin Nosrat’s popular recipes and any other interesting facts.

Who is Samin Nosrat?

Samin Nosrat is a food expert, columnist, and reality television host who appears on the Netflix sponsored show, Salt Fat Acid Heat. The show follows the James Beard Award winner as she traverses the world, experiencing different food and cultures as she tries to see all the ways we can make food better. She aims to draw attention to the essential ingredients.

The Caroline Suh directed show draws heavily from Samin’s successful cookbook. It provides an excellent guide to preparing food. The host helps her audience integrate local ingredients in their day to day meal preparations. She has gotten the chance to travel to exotic places like the South of Japan and even Italy!

Image of Celebrity Chef, Samin Nosrat
Caption: Celebrity Chef, Samin Nosrat

It took four different executive producers to make the show a reality. Samin worked alongside the likes of Zana Lawrence, Stacey Offman, and Alex Gibney.

All four episodes were released on October 11th, 2018, as is customary with Netflix based shows. A two-year run has seen it collect a plethora of awards, such as the TCA Award for Outstanding Achievement on Television.

Rolling back the years, we learned that the TCA Award winner Samin Nosrat honed her cooking skills at Chez Panisse, under the helpful guidance of Benedetta Vitali and Dario Cecchini. At the time, she was a Berkley Undergrad who was majoring in English.

By 2007, the Salt Fat Acid Heat writer was teaching, and already thinking of ways of reaching a wider audience.

Is Samin Nosrat gay?

There are no credible reports to suggest that the Salt Fat Acid Heat author is gay. As far as we can tell, these rumors in all likelihood stem from the fact that she doesn’t talk about her personal life often. In the absence of a boyfriend to shine a spotlight on, questions about her sexuality start surfacing.

Some sources also speculate that she had a boyfriend back in her college days. Of course, this is not sufficient evidence to suggest that she is straight either.

We could look at the fact that she has a crush on Captain America himself, Chris Evans. At the very least, it implies that she finds men attractive. So the question as to whether she finds women equally attractive is one only she can answer for herself.

Is Samin Nosrat Married to Wife or Husband?

As far as we can tell, Samin Nosrat is not married yet. There are no suggestions of a possible husband or wife anywhere, even on her social media. We will keep you posted should we discover any new information.

Samin Nosrat Partner (Business & Work).

Samin and Wendy MacNaughton are the dream team behind the critically acclaimed cookbook, ‘Salt Fat Acid Heat.’ The former is the author, whereas the latter is the illustrator of the cookbook.

The two started working together almost a decade ago. It was not easy, as is to be expected with any new partnership. It takes time and a lot of communication to build a good working relationship.

Image of Samin Nosrat with her business partner Wendy MacNaughton
Caption: Samin Nosrat with her business partner Wendy MacNaughton

Like any of Samin Nosrat’s amazing recipes, their working relationship went beyond putting together ingredients. Their main goal was to try and find common ground, a balance between them, so to speak.

Samin Nosrat’s Net Worth.

The Salt Fat Acid Heat author has several sources of income. Her famed cookbook, for instance, retails at $33 on Amazon.

Being its writer, Samin is entitled to a percentage of the earnings that come from book sales. Lest we forget, her work was also an international bestseller that made its way on the New York Times top 10 lists.

Image of American Chef, Samin Nosrat net worth
Caption: American Chef, Samin Nosrat net worth

The Good Morning America Special guest additionally got a lucrative deal to feature on Netflix. As it stands, Samin Nosrat’s net worth is estimated to be $1 million.

Samin Nosrat Recipes.

Hey, Although we couldn’t entertain you with info about Chef Samin Nosrat’s Spouse, we have something that might cheer you up. Here are the top five Recipe you should try.

Polo Ba Tahdig.

The key ingredients include: ½ tsp crumbled saffron, 3 cups of rice, one large piece lavash bread, fine sea salt, two tablespoons of unsalted butter, and three tablespoons of neutral oil, such as canola or grapeseed.


  • Put the rice in a bowl and add water. Stir the rice to get rid of some of the starch. Let the rice soak for half an hour. Boil a large pot of water. Add salt (about 5tbspn) and stir until everything dissolves.


  • Grind the saffron into a fine powder. Drain the rice adequately, put it in the pot, and stir gently. Cook the rice until it breaks down easily between your fingers. Drain the rice and rinse with water until its cool- it will help remove excess starch and keep rice from burning.


  • Trim the bread into a slightly larger circle. Heat the pot over medium heat, and coat everything with oil. Put the bread above the oil and cook until it sizzles. Warm the butter and the prepared saffron until it completely melts. Sprinkle it over the rice.


  • The rice is done as soon as the grains are extended and dry. Also, make sure that the edges of the crust turn a light golden brown.

Kuku Sabz.

Ingredients to this recipe include: 1 clove garlic, crushed, 1/2 teaspoon salt, six large eggs, well-beaten, one tablespoon flour, 1/2 teaspoon turmeric, Plain yogurt, two tablespoons of butter or vegetable oil, freshly ground black pepper, two tablespoons of dried cranberries or currants, 1 cup chopped chives or green onions, two tablespoons chopped walnuts, 1 cup chopped cilantro, 1 cup chopped parsley and 1 cup chopped dill.


  • Heat oven to 400°F/204°C


  • Beat the eggs and add in the garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts, and dried fruit.


  • Heat the butter over moderate heat. Add the egg mixture into the skillet and use the spoon to even out everything. Cook until the eggs start to set around the edges of the skillet-this usually takes about 3 minutes.


  • Put everything in the oven and bake until the eggs are entirely set-it will take around 5 minutes in general.


  • Serve hot or cold, and with the yogurt as well.

Khoresh-e Ghormeh Sabzi.

Ingredients: Pepper, 2 lb lamb or beef stew meat, salt, 1 cup red kidney beans (which you should have soaked throughout the night), Vegetable oil, an onion, one tablespoon turmeric, four bunches parsley, four tablespoons lemon juice, one bunch cilantro, one bunch fresh fenugreek, and four scallions.


  • Rinse the herbs in a large bowl, then dry and slice finely.


  • Heat 4 tablespoons of vegetable oil over medium heat. Later, sauté the fresh herbs for about quarter an hour-stir from time to time.


  • Let the sliced onions in sizzle in about two tablespoons of oil. It will take around 10 minutes for it to turn golden brown.


  • Bring in the meat, pepper, turmeric, salt to the onions-fry everything for about 10 minutes.


  • Add the saturated dried beans, the black limes, and the fried herbs.


  • Cover everything in the water and let it boil in high heat. Gradually, lower the temperature and let everything simmer for a few hours.


  • Keep adding water and let it all simmer until the meat is tender.


  • Serve with Persian steamed rice.

Samin Nosrat’s Recipe Khoresh-e Fesenjoon.

Ingredients: 6 to 8 bone-in chicken thighs, 1 to 2 tablespoons of sugar/pomegranate seeds, 4 cups walnut halves, 1/4 tablespoon of crumbled saffron threads, one tablespoon of ground turmeric salt and black pepper, three tablespoons of olive oil, 1/4 cup of pomegranate molasses, one onion, thinly chopped and 4 cups of pomegranate juice.


  • Spread walnuts out on a baking sheet- the oven should be pre-heated to 170 degrees Celsius at this point- toast until its golden brown from the inside. It should take slightly over ten minutes.


  • Season the chicken with turmeric, half a teaspoon of pepper, and two teaspoons salt after you have skinned it.


  • Let the pot simmer in heat, once it’s hot enough, put the oil in, and lay the chicken thighs into the pot. Cook until it browns on both sides.


  • Remove the cooked chicken from the pot. Bring in the onions, with to pot with a little salt and cook, stirring regularly.


  • Grind the walnuts, then add two cups pomegranate juice and a quarter of a cup of molasses- blend until everything smoothens out.


  • Season the paste with salt and add it to the pot. Let it cook for about two hours.


  • Bring in the saffron, and the cooked chicken into the pot. Let it lie in the heat until it falls off the bone. Keep stirring to make sure that the sauce is thick.


  • Serve with hot rice.

Samin Nosrat’s Recipe, Khoresh-e Bademjoon.

Ingredients are: 1 heaped tablespoon of ground turmeric, 1 pound of boneless lamb shoulder, trimmed and cut into 5cm cubes, 1/3 cup of fresh or frozen unripe grapes, 1/2 cup freshly squeezed lime juice, fine sea salt and freshly ground black pepper, 1/4 tablespoon of crumbled saffron threads, 8 Japanese eggplants, three tablespoons of tomato paste, five tablespoons of olive oil, one thinly cut onions and two tomatoes.

Image of Khoresh-e Bademjoon receipe
Caption: Khoresh-e Bademjoon recipe


  • Season lamb with turmeric in a pot- add salt and pepper.


  • Peel the eggplants and put it inside the pot. Sprinkle salt and let everything simmer. Add three tablespoons of oil, add the onions and let them sizzle until they brown.


  • Put the meat in the pot and let it cook. Add a few cups of water and let it boil.


  • Dry and rinse the eggplant. Cut the tomatoes and set everything aside.


  • Heat a pan, add oil, and then the eggplant.


  • Use the same pot to heat the tomatoes, cut-side down, flip and cook the tomatoes for a few minutes.


  • When the meat is done, stir it in the sauce, lime juice, and saffron. Add the salt and pepper at your convenience. Throw in the eggplants and tomatoes as well.


  • It can be served immediately with hot rice.


Samin Nosrat and Hrishikesh Hirway run a podcast that is focused on cooking. As such, it was aptly named ‘Home Cooking.’ Samin’s partner, Hirway, has vast experiences when it comes to podcasts. It includes hosting shows like The West Wing Weekly and Song Exploder. So far, their show has released three episodes.

These include titles like Bean There, Done That, Here’s What Else You Need to Know, and Cod Save America. The show has had a few popular guests on board. In the second episode, they brought on Stella Parks and W. Kamau Bell. The most recent podcast featured Wesley Morris and Dr. Sumesh Hirway.

Samin’s podcast also offers resources such as her cookbook, Salt Fat Acid Heat. Some other materials up for grabs are Brave Tart and Cool Beans.

YouTube and Social Media Influence.

Samin Nosrat is a regular contributor to the YouTube Channel, ‘Munchies.’ The platform was set up back on March 25th, 2014. It offers its viewers the opportunity to explore different cultures and subsequent culinary experiences. Most of its viewers are home-cooks, chefs, and regular consumers. To date, the channel has about 3.79 million subscribers.

It makes the channel an excellent platform for chefs like Samin to share their tips. The Salt Fat Acid Heat writer appeared on the episode titled ‘Make The Best Tuna Sandwich with Samin Nosrat.’ It was released on the 5th of February 2019 and had over 890,000 views to date.

A few years earlier, Samin also appeared on the Food52 Channel. The episode was called ‘How to Pan-Sear Steak with Samin Nosrat’ and had over 160,000 views.

On Instagram, Nosrat boasts an impressive following of 488,000. Her account tells us that she is a columnist at the New York Times. It also provides us with a link to her podcast. Her entire page is a testament to her love for cooking. Several posts show some of the food she has prepared.

Family, Bio.

Samin Nosrat is the daughter of Iranian natives. Her parents had immigrated to America three years before her birth. She was born on November 7th, 1979 in San Diego, California. The New York Times Columnist grew up alongside twin brothers, who are four years younger than her. She had another sister who succumbed to an aggressive brain tumor.

Samin Nosrat came from a middle-class family, living in a neighborhood full of privileged kids. Growing up, she was always reminded that she was different. In an interview, the home-cooking podcast host admitted to feeling isolated in school.

She was a minority in a school full of blonde and blue-eyed girls. To say that she stood out is an understatement. The feeling of isolation plagued Samin to her University years.

It wasn’t until 1999 than she finally found her true calling. An exceptional dining experience at Chez Panisse lingered in her mind for several days. Less than a year later, she was writing to the owner of the restaurant and begging for a job there. Thus began her love story with cooking.

Samin Nosrat’s Wiki-bio.

Full nameSamin Nosrat
Age40 years old
Date of Birth7th November 1979
Place of BirthSan Diego, California.
Boyfriend/GirlfriendNot Revealed.
Net worth$1 million.
PartnerUnder review
Marital StatusUnmarried
Zodiac SignScorpio
ParentsMr. and Mrs. Nosrat

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