Bottom of the Pot: Persian Recipes and Stories
Naz Deravian
Top 10 Best Quotes
“I have a complicated relationship with airports. A space that once held promise, the gateway to summer vacations and adventure, now makes my heart race a little faster, beat a little harder. A seemingly random red strip of tape on the ground, a dated stamp and ink pad, a place of birth forever etched on a passport, and a somber uniformed officer determine our future, our lives.... I wonder what new family is anxiously pacing back there, sleep-deprived and confused, hoping for that stamp to hit the ink, hoping to step into a new life.”
“When I first moved out on my own, whenever my mom visited she would fill my freezer with individual containers of various stews, kookoo [Persian frittatas], aash [soups], and rice dishes.... These days when I visit my mom, I try to fill her freezer with some of these same favorites. The cycle always comes full circle. Hopefully with a packed freezer ready to serve, feed, and comfort.”
“These are the kinds of stews that bring us running to the family table. Whether the table is firmly planted in its destined place or lingering somewhere in between. The kind of stew that bridges the path to a new continent, a new country, a new life, a new kitchen with its own stories to tell.”
“There's something that happens to the newly displaced. Whatever power or choice that was stripped away in the process of reluctantly leaving one's homeland is fervently reclaimed in other situations, and honing in on the best spot to sit and enjoy a meal, be it at a restaurant or a lakeside, takes on the utmost importance. . . . If nothing else, we were always prepared for any and all circumstances and with plenty of provisions to see us through.”
“So we improvised and made do, substituting where possible, always with an eye out for the postman and packages from Iran. Packages bursting with dried herbs and spices, well-traveled scents and secrets from home. Envelopes with a few perfunctory words from family (lest officials be monitoring them) and a photograph or two pulled from all the picture albums that were left behind. Substitutes for all the loved ones that were left behind.”
“Scatter the herbs across the table, sit together, and pick off the tender stems and leaves. There is a meditative rhythm and ritual to it all. It's one of those rare times we are asked to slow down, and we are able to converse, to commiserate, to gossip, to air out grievances, to share secrets and dreams. Life happens in these spaces, amid a field of greens.”
“Rice is the crown jewel of Persian cuisine.”
“No matter what, there will always be tahdig. It's who we are. It's where we come from.”
“Naan (the Persian word for "bread") at the table is not only a constant companion but a revered guest. Wheat is considered sacred, a symbol of life and the beginnings of civilization. Not a single crumb is ever to be wasted and should always be repurposed.”
“Iranians love nothing more than an excuse to gather outdoors, preferably next to a body of water, be it a fountain, river, lake, or sea, with plenty of food, drink, and slices of kookoo--Iranian-style frittatas--nestled in warm pieces of bread.”
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Book Keywords:
family, migration, persian, food, assimilation, rice, wheat, coming-of-age, airports, diaspora-minority, diaspora, iran, cooking, bread, iranian, parents-and-children, food-writing, spices, persian-cuisine, immigration, breadmaking, baking, nature, outdoors, cuisine, farming, iranian-cuisine
