I’m honored that The New Persian Kitchen is featured in the August/September issue of Hadassah Magazine. One of my goals in writing the book was to bring attention to the fact that Jews have been in Iran almost as long as they have been in Israel, and that Jews and Muslims have lived there together for thousands of years. Aside from this being a powerful inspiration for dialogue and healing between the two religions, it’s also wonderful news for Jews in the United States, who once thought that “Jewish” food meant only Ashkenazi food. This year for Rosh Hashanah, why not try authentic Persian and Jewish dishes like Sweet Rice with Carrots and Nuts, and Pomegranate Chicken Stew? Get the recipes and the story at Hadassah.
How About Fesenjan for Rosh Hashanah This Year? The New Persian Kitchen in Hadassah Magazine
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