![]() They earned citizenship and proudly became Americans. It seems that a lot of immigrants, especially in or around my father’s generation, had a strong desire to assimilate into American culture. Most of what I learned in how to be a good person was centered around Persian food-as humans, we are shaped so much by the food traditions passed down to us. I learned a lot of this ethic through his cooking of Persian food, and sitting around the table at Sunday dinner listening to stories of when he was growing up. It’s how I welcome guests into my home, and how I strive daily to be the kind, hard-working, generous, and respected man that my father is…and his father and his brothers and sisters also. My “Iranian-ness” does not only make up my last name, it's how I cook and eat-not just as a professional chef, but in my daily home life as well. Let’s face it, the government of Iran hasn’t exactly been the most popular when it comes to American politics and interests, but the culture, heritage and people from my father’s side is one that I am extremely proud of. Despite our differences, the one thing we have most in common is our love for family and friends, and how we celebrate that through food.Īs the son of a man who came to the United States, specifically Oklahoma, to be educated, start a family and an engineering company-as a proud American citizen-I have always been keenly aware of my Persian heritage. We have our own unique cultures to remind us of time and families departed, and all celebrate the holiday season in our own distinctive ways. Who do we think we are, who do we know we are, and how do we celebrate the holidays with food? We are a nation of indigenous people and of immigrants, containing as many variations of flavors and traditions. Get more recipes and dinner ideas from The Washington Times food section.A Table of Traditions: 6 Oklahomans of Various Ethnicities Invite Us Into Their Homes to Share Their Favorite Holiday Dishes Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Add the scallion tops and the chicken with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute. ![]() Add the garlic and cook, stirring, until fragrant, about 30 seconds. Cook, stirring, until the peas are lightly browned, about 3 minutes. Add the snap peas, scallion whites/light greens and chilies. Set aside.Īdd the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until just smoking. ![]() Let sit for 15 minutes, then drain and pat dry with paper towels. In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon soy sauce 3 tablespoons fish sauce, divided Ground white pepper 3 tablespoons peanut oil, divided ¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed 2 tablespoons white vinegar 4 ounces sugar snap peas, strings removed, halved on the bias 8 scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces 2 or 3 serrano chilies, stemmed and thinly sliced 4 medium garlic cloves, thinly sliced 1 tablespoon white sugar
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |