Grandma's Kitchen

آشپزخانه مادر بزرگ (Grandma’s Kitchen)

We’ll start in my grandma’s kitchen about thirteen years ago, the counter-tops were lined with an assortment of ingredients and tools such as: eggs, flour, milk, vanilla, these red-yellowish strings (at that time I did not know what saffron was), a couple bowls, a whisk, and a baking tray. Since my parents were working, my grandma would often watch over me. She was about 5’5”, with short caramel hair, and a slight hunch in the back. I have made A LOT of these cakes with my grandma, but every time a cake was made, it would replicate my first time ever tasting it. My grandma would let me whisk the eggs, add the flour, and so forth. Baking the cakes brought me some interest in cooking and baking. Once the timer went off for the oven, the end result was near perfection. The cake had a brittle, thin crust that broke with the slightest pressure of a fork, releasing the moist, yellow interior of the cake. Each bite was accompanied by a slight crunch from the crust, followed by a light pillow of intense flavor. The whole process of combining a handful of ingredients into a beautiful delicious dish amazed me at the time.

Living in Iran for a long duration of her life, my grandma was exposed to the most traditional Persian food anyone can get close to. Growing up in a Persian household food was constantly around me, and the mastermind behind 90% of these dishes was my Grandma. What is Persian food? Persian, or Iranian, food is usually a dish served with a choice of meat, rice, and stews. Present day Iran was among the many countries that was penetrated by the Silk Road, a variety of spices were introduced into Persian cuisine. The two most traditional Iranian spices are limu amani (dried lime) and rose water. With cooks in Iran combining the spices like turmeric and paprika into the kebabs (made with chicken, beef, or lamb) the result is phenomenal. Chelow Kebab, Iran’s national dish, is served with rice, the kebab, and a seared tomato. The tomato is my favorite part, because when you pierce the bruised, soft skin of the tomato, the juices and flavors will mix with the rice and meat. One must get their fork, put a little tomato on the fork, then skewer up some meat, and finally scoop some rice, and you will have the ultimate bite of the Persian cuisine. Eating Persian food is really easy, but making it is another story. Dishes take hours of diligent preparation and execution, or else the dish will not reach it fullest potential. With each meal consisting of a plethora of ingredients, organization is another necessity. My grandma – no matter how complex the dish – will prepare it with a great deal of efficiency and quality. One of my favorite creations of hers was the Tahdig, which is a side dish in which you cook the rice at the bottom of the pot until it is a solid piece of golden, crunchy deliciousness. Put a nice spoonful of Gheimeh ( a split-pear stew, also my favorite), and your taste buds will appreciate your actions.

The Persian people have a wonderful saying, “The best Persian food is found in a home.” I personally agree 100% because anyone go out and buy Persian food at a restaurant and have a great meal, but the secret behind the difference of a restaurant made Persian dish and a homemade one, is the environment you are enjoying the food. Whoever is cooking for the family will be rooted in the kitchen until the second the dish is served. Once the smells sneak their way onto the others in the house, it lures them to the dinner table. When the food is ready to be served, the next thing you know everyone is around each other, smiling (and drooling). The times I had in the kitchen with my grandma led me to knowledge in the kitchen and a large piece of my heritage. The way I watched my grandma cook and see how it affects the people around her was inspiring, through these observations I have yearned to go in a kitchen and cook more. This mindset, introduced by my grandmother, has helped me choose what I would love to do as a career: cooking food, writing about food, and most importantly sharing the food. Eating meals together stirs up emotions that can hit all points on the spectrum. There are six inhabited continents, all with a diverse repertoire of ingredients, smells, and sights. With all these people there is a culture and story behind their meals, and the best way to learn about one’s culture is over a table filled with traditional dishes and conversation. Food is a necessity for everyone on Earth, I want to share the experiences that my grandma has taught me, and incorporate it into the real world to educate people about the culture of Iran. The media does not tend to talk about the positive aspects of Iranian life, instead they seem to focus more on the negative. Odds are that if you are hungry and have a good attitude, any Persian person will welcome you into their home for nice hot meal. Next time you see a Persian restaurant don’t be afraid, go in there, get a few dishes to share. Eat. Drink. Laugh. Enjoy the people you are around, and don’t be ashamed to stuff your face.