Thirty years after the Revolution, a new generation here is breaking free of their parents’ insularity but holding onto their Persian heritage.
Arranged meticulously across a wooden dining table was a Shabbat meal that could have served 30 — fluffy gondhi, “Persian
Meatballs,” still steaming from their broth, Middle Eastern salads and ghormeh sabzi, a green vegetable stew. A Shabbat candle hovered between a spread of tahdig, a crispy rice dish, and shirini polo, a sweet rice blended with almond slivers, orange peels and pistachios.
Young Families, Singles Flocking to Upper East Side; ‘The Memory Is In Their Taste Buds’: The Lure of Sephardic Food; Safra Synagogue Rabbi’s Growing Empire; Sephardic And Egalitarian at B’nai Jeshurun; Giving Voice to Sephardic Music.