Over 2,000 years ago, before there were any Ashkenazim or Sephardim roaming the Earth, before kugel and falafel had been invented, before Yiddish or Ladino were ever spoken, there were Persian Jews. Not only that, but if you are excited that Purim is here, it must be because if you are a Jew today, you inevitably have Persian history running through your veins!
So what better way to celebrate this joyous occasion than to embrace the uniqueness, passion and colorful food that our very own beloved heroine Queen Esther ate? Make this Purim a Persian Purim and make her proud! This year, turn your Purim Seudah into an authentic, exotic and decadent Persian meal!
Have you ever heard of a little piece of heaven called tadig? It is the crunchy and scrumptious bottom of the pan and the fully calculated result of making the glorious Persian Basmati Rice. How about Persian stews and saffron-infused poultry? I am sure you are starting to get hungry! If you are thinking this food is way out of your league and just too much potchka, you are in for a pleasant surprise.
Fortunately for me, I married a direct descendant of Queen Esther. My husband is a Persian Jew and I managed to extract all the culinary wisdom from his mother’s brain (if you have a mother-in-law, you know how hard that must have been). I managed to write a cookbook filled with Persian and other Middle Eastern treasures, even though I am not Persian myself, but that only works to your benefit because I had to make all the recipes non-Persian friendly. Yep, Queen Esther is smiling down at us!!