How It Got Started

The Roots

My memoirs, Wedding Song and Leaving Iran, chronicle my life and those of my family members in Iran. Food is an integral part of these stories.

Whenever I read from my memoirs, people from the audience approached me to say how they had stories of their own, often flavored by their favorite food. If they could write, they, too, would tell these stories of family members and friends in the kitchen or around the dining table. 

Thus the idea was born. I could write these stories for them through this blog. 

This website is a collection of food memories and recipes written by many.

 

Enjoy! Please share your stories with me. 

Copyright: Farideh Goldin 2020

 

    Food & Memory

 Remembering People and Places

Does the aroma of a food remind you of a place? Does a recipe remind you of a special person in your life? 

This blog aggregates stories, pictures and videos of these memories and the recipes connected to them.

Please contact me if you have  a story and a recipe to share. 

 
 
  • Farideh Goldin

Yellow Halwa from Shiraz

Updated: Apr 4



Halwa Zard-e Shirazi

by Rouhi Sabbar








The story:

Rouhi is my mother, who was born in Hamedan, Iran. She was married off at age 13 and sent to live in Shiraz with my father's family. She left for Israel during the revolution of 1979 with the last ElAl flights from Mehrabad airport in Tehran to Tel Aviv.


For more information about her life, read my book, Wedding Song


When I was growing up and even now, family members enjoy telling me that my mother didn't know how to cook. Not too many 13-year-old girls know how to prepare a full meal. Rouhi is an amazing cook. Scrumptious dishes appear from her tiny kitchen in Holon, Israel. as if they were made with little effort.


I will add more of her recipes and memories in later posts. Here is a traditional date pudding for breaking fast on Yom Kippur or Purim in Shiraz.



The recipe:

2 pounds yellow dates (yellow dates are found in Iran and may be replaced with other dates)

5 C water

1 C rice

1/4 C slivered almonds

1/4 t saffron

1 T rosewater (optional)

2 T oil



Wash the rice well; cover with cold water and soak for one hour. Drain well and grind in a food processor or a coffee grinder. This rice flour shouldn’t be too fine. Put the rice flour in a hot pan with one tablespoon of oil and stir for just a few minutes until it’s aromatic.










Put the dates and water in a pot and simmer until the dates fall apart. Strain the liquid in a cheese cloth.












In a small pot, add the date liquid to rice flour, half of the saffron and a tablespoon of rose water (optional), and let it simmer. Stir constantly with a serrated wooden spoon until the the mixture is thick and smooth. Break any lumps constantly.






In a separate pan, roast the almonds with a few strands of saffron and a tablespoon of oil; stir for a few minutes until almonds are aromatic.



Pour the date mixture in a deep plate. Decorate the top with toasted slivered almonds (optional).
















I prefer eating this Halwa warm, but it tastes good cold as well.

 
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