Hi John,
Last week, Etan asked you to share with us the Persian recipes you know and love, and you all delivered. I joined in and cooked because it's what I love to do to get my mind off of work. For me, cooking is a way to connect with both my loved ones and my culture, as I grew up watching my mom make delicious Persian meals for me and my family.
Using the recipes below, here are some pictures of the Kalam Polo Shirazi and Persian Kabab Tabei that I cooked at my home over the weekend.
PERSIAN KABAB TABEI [[link removed]]
[[link removed]] Kalam polo shirazi [[link removed]]
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Food is one of the many ways we can build community and understanding — across cultures and backgrounds. It’s a great way to bring people together from all walks of life. As we look ahead in 2022, and take important feedback from supporters like you to heart, we're hoping to grow our cultural programs this year so that our community can come closer together while trading delicious Persian recipes.
The world may feel nonstop sometimes, but slowing down to savor a meal and enjoy each other’s company is more important now than ever.
John, will you contribute whatever amount you can in order to help NIAC lead on all issues pertaining to the Iranian-American community, including fostering a collaborative and united community?
DONATE TODAY! [[link removed]]
Continue to share your recipes with us by replying to this email, and we may feature your favorite Persian dish on our social media channels!
You (and our common love of food,) are what keep this community going.
Warmly,
Donna Farvard
National Organizing Director, NIAC
Pro Tip: For the Kalam Polo, consider using savoy cabbage instead of kohlrabi. And rather than only using the meatballs to decorate your polo, I recommend layering a healthy portion of them into your rice along with the cabbage. Have fun cooking!
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