Barrington cook adopts international taste from friends

  • Pari Diba of Barrington gets up to cook before dawn on weekdays. Some of her favorite dishes include Shirin Polo (sweet rice, carrots and orange zest), left, Khoresht Fesenjan (chicken with walnuts and pomegranate sauce), and chicken with butter, saffron and lime.

      Pari Diba of Barrington gets up to cook before dawn on weekdays. Some of her favorite dishes include Shirin Polo (sweet rice, carrots and orange zest), left, Khoresht Fesenjan (chicken with walnuts and pomegranate sauce), and chicken with butter, saffron and lime. Bob Chwedyk | Staff Photographer

  • Pari Diba of Barrington with Shirin Polo, a dish of sweet rice, carrots, berries, almonds and orange zest.

      Pari Diba of Barrington with Shirin Polo, a dish of sweet rice, carrots, berries, almonds and orange zest. Bob Chwedyk | Staff Photographer

  • Pari Diba of Barrington considers each dish a work of art.

    Pari Diba of Barrington considers each dish a work of art.

  • Pari Diba of Barrington considers each dish a work of art.

    Pari Diba of Barrington considers each dish a work of art.

  • Pari Diba of Barrington considers each dish a work of art.

    Pari Diba of Barrington considers each dish a work of art.

  • Pari Diba of Barrington considers each dish a work of art.

    Pari Diba of Barrington considers each dish a work of art.

  • Pari Diba of Barrington considers each dish a work of art.

    Pari Diba of Barrington considers each dish a work of art.

  • Pari Diba's chicken cooked with butter, saffron and lime, plated with carrot and lettuce flowers.

      Pari Diba's chicken cooked with butter, saffron and lime, plated with carrot and lettuce flowers. Bob Chwedyk | Staff Photographer

  • Pari Diba's Khoresht Fesenjan, a dish of chicken with walnuts, onions and pomegranate sauce.

      Pari Diba's Khoresht Fesenjan, a dish of chicken with walnuts, onions and pomegranate sauce. Bob Chwedyk | Staff Photographer

 
By Abby Scalf
Daily Herald Correspondent
Updated 7/7/2015 1:34 PM

Barrington cook Parivash Diba's exposure to cuisine around the world began in Iran and continued when she moved here and met friends from Sicily, Greece and Mexico. Read how this week's Cook of the Week cooks with internationial flair.

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