Tannaz Sassooni
By Tannaz Sassooni
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Eat, Drink + Think A Persian meat and apple stew for Rosh Hashanah
When I was in elementary school, my family visited my cousin Rashel at her home in Maryland, and everything about the trip felt new. Rashel’s teenage daughters seemed so cool and confident, Rashel herself so relaxed and casual in her parenting style. I marveled at the rushing waters of the Potomac River and their seemingly…
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Eat, Drink + Think Toot: Persian marzipan mulberries
If you’re not consuming cornstarch during Passover, you can use granulated sugar that’s been ground fine in the food processor. Be sure your almond flour is made from peeled almonds, so that the color of your toot resembles white mulberries. 1 cup almond flour 1 cup powdered sugar Pinch of salt 3 Tbs rose water…
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Eat, Drink + Think I like Ashkenazi Passover seders, but I love Persian ones
I was in third grade when I experienced my first Hebrew School seder. Of course I had seders every year with my Iranian Jewish family, yet everything about this seder felt so weird to me. Waxy paper cups held what they called haroset— dry chunks of chopped apples and walnuts doused with cinnamon. Haroset is…
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