Full Recipe
Author
Behzad Jamshidi |
Description
"On the 13th day after the Persian New Year growing up, we would carry blankets into public parks, a hodgepodge of 50 or more people; soccer balls, backgammon, cards, and a gigantic pot of aush reshteh. We would start Ramadan and the dish would appear again, being served to us each night by a different cook in the community, feeding their neighbors in honor of the holy month. Someone would die – aush reshteh. Someone is born – aush reshteh. And during “Yalda”, my favorite night of the year, the winter solstice celebration was an evening of cardamom tea, sheep's skin being slapped as drums and humming below the bellow of my father's gallant singing. Card games in one corner of the room, tobacco and peach burning in the hookah in another, and bowls of aush reshteh and fresh pita bread making its ways around to many hungry and patient waiting.This quintessential portage continues to be at the center of my home here and Brooklyn and how I continue to create and share community through food though these similar memories and gestures of growing up with Aush Reshteh."
