Stories & long-form
Long reads on Persia, Beit Shean and the Persian-Jewish kitchen
The six core stories on our site — the aliyah from Persia to the Beit Shean transit camp, a history of Persian-Jewish cuisine, a full Valley-of-Springs day trip, and the secret of kubbeh in beet soup. Free to read, updated monthly.
- 8 min readPublishing soon
From Persia to Beit Shean: my family's story
How we arrived after a long journey from Iran into the melting pot of the Beit Shean transit camp — and how the neighbors' pots shaped who I became.
- 12 min readPublishing soon
What really makes a Persian-Jewish kitchen?
What separates Persian-Jewish cooking from mainstream Iranian cuisine? A sweep across 2,500 years of history through nine dishes.
- 14 min readPublishing soon
Gondi, Khoresht Sabzi and the eight signature dishes
The story, seasoning and technique behind our core dishes — Gondi, Khoresht Sabzi, Kubbeh in beet soup, Dolma and more.
- 9 min readPublishing soon
A perfect day in the Valley of Springs
A full itinerary from Sachne in the morning to dinner on our pergola — including winery, glamping and family-trip picks.
- 7 min readPublishing soon
A Persian-Jewish Shabbat reception
Why our Friday-night table never misses kubbeh in beet soup, and the story behind the Esther quote that anchors our holiday table.
- 11 min readPublishing soon
How to cook for 50 from a single home kitchen
Logistics, day-before prep, Lili's time management — the guide I'd have wanted when I started.