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Wednesday, February 13, 2019

Persian Salad and Tea in Monterey, California - Part 2 - by Savvy Mom Ruth Paget

Persian Salad and Tea in Monterey (California) – Part 2 - by Savvy Mom Ruth Paget


We were the first customers of the day. (The first customers are supposed to bring luck in the Middle East and Central Asia). 

The saleswoman showed us a samovar and some small glasses that Persians use to drink tea.  I wondered how they managed to keep their hands from burning.

“Persians will always offer you a cup of tea when you go to their homes,” the saleswoman said.

She continued by saying, “You never put milk or lemon in Persian tea.”

She reached behind her and took out a plastic bag behind some cans.  Inside the bag were 1-inch crystallized sugar lozenges.

“In Persia, they hold these sugar cubes between their teeth and sip the tea for flavor,” she said.

I bought pita bread, the tea, and bubble gum for Florence from the saleswoman.

At home, the citrusy aroma from the tea made it taste even better.  As we drank our tea, I showed Florence where to find Persia, modern-day Iran on our family’s globe, which sat on the dining room table.

“I already know where that is.  We are studying ancient Persia at school,” said my know-it-all daughter who went to a Montessori-Waldorf charter school in Pacific Grove.

“What are you learning about? Carpet weaving? The Shamanah myth” I asked.

“All that plus we’re learning about the philosopher Zarathustra, and how many myths show about choosing between good and bad and what happens if you do not choose the good path,” she said.

“We have to spell Zarathustra for the spelling test,” she complained.

“I’ll quiz you, “ I said. 

(If you have more than one child, children can quiz each other during dinner prep.  With only one child, you have to stirfry, make salad, and spell check at the same time.)

I made Salade Sabzi from Shaida’s cookbook The Legendary Cuisine of Persia, which includes savory and tangy herbs like mint, dill, and scallions.  We incorrectly put the salade sabzi in warm, pita pocket bread and thought it tasted great with lemon-oil dressing.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books