Shalma

“. . . Baba filled the void the only way he could think of: a faceoff with the two-burner stove, the two pots, and a heaping bag of sabzi--fresh herbs. The permanent lumps lodged in our throats were temporarily soothed by a steaming pot of khoresh ghormeh sabzi--fresh herb stew. The royalty of all Persian stews.”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories

“Rice is the crown jewel of Persian cuisine.”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories

“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.”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories

“. . . as much as I missed the warmth of my family left behind in Iran, every inch of my being needed to settle and stay put. . . . Even talk of changing apartments was too much to bear. They say children adapt and adjust to change much easier than adults do. Like a soft ray of light settling on a pool of water, children bend and go with the flow. I was done bending and flowing. I was ready to stake my flag. . . .”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories