For Mahin, food has always been a reflection of home and hospitality. Growing up in a family that loved to host, some of her earliest memories are of helping prepare elaborate spreads for friends and family. Those moments in the kitchen, paired with the experience of living across different countries, shaped her instinctive approach to food and sparked a curiosity for experimenting with flavours. Today, she carries that legacy forward, keeping the tradition of the dawat alive through her own sweet and savory creations. Her journey into sharing recipes online began during a turning point in her career. After several years in marketing, Mahin found herself burnt out and in need of a reset. What followed was an unplanned pause that brought her back to the kitchen. Cooking became both a comfort and creative outlet, and almost on a whim, she began documenting it. What started as a way to refine her content creation skills soon grew into something far more meaningful, building a community of over 100,000 followers and creating a space rooted in connection. In the kitchen, Mahin is guided by instinct as much as technique. While she believes desserts require a certain level of precision, her approach to savory cooking is far more intuitive, leaning into a “measure with your heart” philosophy. It is this balance between structure and spontaneity that defines her style. And while she trusts her own palate, one opinion still matters most. If her sister approves, she knows a dish is ready. For this feature, Mahin shares her Pistachio Chocolate Chunk Cookies, a recipe she first made for her fiancé. While rooted in sentiment, it is the versatility of the cookies that makes them stand out. Built on a reliable base, they invite endless customisation, encouraging home cooks to experiment and make the recipe their own. Looking ahead, Mahin is focusing on consistency and trusting her timing. With a few projects quietly in the works, she remains committed to sharing her journey in a way that feels authentic, allowing her work to evolve naturally while keeping connection at its core.
CHOCOLATE CHUNK & PISTACHIO COOKIES
INGREDIENTS
1 cup salted butter
2 tbsp milk powder
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2–3 small bars of dark chocolate
1/2 cup pistachio cream
INSTRUCTIONS
1. Preheat the oven to 350°F.
2. On parchment paper, spread the pistachio cream into a thin layer and place it in the freezer.
3. In a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and turn brown. Make sure not to cook it further, as it can burn. Transfer to a bowl and let it cool slightly so it is not too hot. Add the milk powder and mix.
4. Add both sugars to the brown butter and mix until just combined. Then add the egg, egg yolk and vanilla extract. Whisk until smooth and thick.
5. In a separate bowl, whisk together the all-purpose flour and baking soda.
6. Add the dry ingredients to the wet ingredients and fold using a rubber spatula until a dough forms.
7. Roughly chop the chocolate into chunks and mix it into the dough. Chop the frozen pistachio cream, working quickly, and fold the pieces into the dough.
8. Scoop out the dough and shape into balls as large as you like. Press extra chocolate and pistachio pieces on top before baking for a more defined finish.
9. Place the dough balls in the freezer for about 15 minutes.
10. Line a baking tray with parchment paper. Place the dough balls at least 2 inches apart and bake for 10 minutes, until the edges are golden brown and the centre is slightly soft. The cookies will continue to cook on the hot tray after baking.
11. Sprinkle with flaky salt if desired.
12. Let them rest on the tray for about 10 minutes until firm, then enjoy.
Images: Courtesy Mahin Dar