For the fifth year in a row, my A to Z theme is inspired by current events very close to my heart, and takes a few of its topics from a tentative list for a related future theme. It’s also a continuation of sorts of my 2023 theme.
Originally, I’d begun making a list for a different theme, but I decided it was best to put that aside for the future due to my ongoing, time-sensitive priority of preparing my four-volume book A Dream Deferred: Lyuba and Ivan at University for its August release. The topic I wanted to do would require too much time spent in research, writing, and editing, whereas the alternate replacement is fairly simple and not so intense.

In solidarity with the brave, beautiful people of Iran taking back their proud, ancient land from the rule of the mullahs after 47 years of darkness and repression, my theme will be Persian cuisine. Because Iran sits at the crossroads of so many different cultures, and has been home to a wide variety of ethnic groups for over 5,000 years, their cuisine has been influenced by Armenian, Azeri, Russian, Kurdish, Jewish, Uzbek, Turkish, Arab, Greek, Indian, British, French, and many other culinary traditions.
In turn, Persian cooking has influenced those cultures’ cooking. Some people get so caught up in trying to authoritatively claim certain foods as uniquely originating with their own country, they lose sight of the reality of cultural osmosis. Why get into a fight about who created shakshuka, kofta, or dolma when you can just enjoy the delicious food and be happy everyone loves it?
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Restaurant Bastani, Copyright Ninara, Creative Commons Attribution 2.0 Generic
You’ll learn about foods including:
Fesenjan, a rich stew made with ground walnuts, pomegranate paste, and classic Persian spices. It traditionally uses meat, but can easily work with vegetarian substitutes.
Khoresh, a slow-cooked stew with many variations (meat, fish, mushroom, vegetable, fruit)
Qottab, a deep-fried cookie (biscuit if you’re British) made with ground almonds or walnuts and covered in powdered sugar
Pashmak, a sweet similar to cotton candy but made with flour, with a wool-like texture
Yazdi cake, a cupcake with a light, airy texture, made with cardamom and rosewater, and often topped with pistachios
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Tahchin, Copyright Roozitaa, Creative Commons Attribution-Share Alike 4.0 International
Gaz, a nougat candy from Isfahan, made with pistachios, almonds, and rosewater
Nargesi, a dippy egg (sunny-side-up if you don’t speak Pittsburghese) with spinach and fried onions, resembling the narcissus flower
Sangak, a leavened flatbread with a long, rectangular shape, traditionally baked on hot, small river stones
Iranian pizza, distinguished by its thick crust and multiplicity of toppings
Doogh, a yoghurt drink with water, mint, and salt
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Halva, Copyright مانفی, Creative Commons Attribution-Share Alike 4.0 International
All the foods will have recipes, as well as vegetarian and vegan modifications. Persian cuisine is truly special, reflecting the heart and soul of the Iranian people, one of the world’s oldest surviving civilisations.
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My names blog won’t be able to have a connected theme, again on account of how unnecessarily time-consuming that would be in light of my primary commitments. Instead I decided to feature names I’ve thought about giving potential children over the years (both first and middle).



















