Hi,

It has been too long.

It’s somehow already mid-February, and I’ve been quieter than I planned. Behind the scenes, we’ve been building an updated In My Kitchen program, which is exciting… but it also means I’ve been spending more time creating than writing. Thank you for your patience while we get everything ready, I can’t wait to share more soon.

I recently had coffee with Leila, who is a good friend and an In My Kitchen Host. Leila is is from Rasht, Iran and after hearing what her family and community in Rasht are living through right now, sharing her stories, recipes, and the culture she loves feels especially important. My hope is that, in a small way, continuing to tell these stories helps create more understanding, connection, and care across our community.

With that in mind, I wanted to reshare our podcast conversation from a few years ago, where Leila introduces us to Rasht, Iran; its remarkable food culture, traditions of hospitality, and the everyday ways people gather around the table.

CONNECTION
Where Food Becomes Belonging

In Rasht, food is not rushed or performative, it is relational.

Leila shared how meals in her culture are an expression of care, generosity, and pride. A table is not complete unless everyone is fed, and you are never just a guest, you are family.

It’s a powerful reminder that our kitchens don’t need to be perfect to be meaningful. What matters most is spending time together. Something many of us value even more at this stage of life, when time together feels especially precious.

CULTURE
Culinary Capital of Iran

Rasht is internationally recognized for its culinary heritage and was designated a UNESCO Creative City of Gastronomy in 2015, reflecting the city’s extraordinary food culture and the hundreds of traditional recipes preserved in the region. Meals in Rasht are typically herb-forward, layered in flavor, and closely tied to family traditions, where cooking and sharing food are central expressions of hospitality and social connection. This strong relationship between land, food, and community continues to define Rasht’s cultural identity today.

COOKING
A Taste of Rasht in Your Kitchen

Kuku Sabzi (similar to a herb frittata) and Mirzaghasemi - Eggplant & tomato stew/dip 

Leila and I have made this recipe with dozens of people online, it is a hit! I chose to share it here, as I have many fond memories making this with Leila, and I love how it represents the land of Rasht with it’s vibrant green colour.

I’m really looking forward to being back in your inbox more regularly, and continuing to gather around the table together.

Warmly,
Paula

P.S. We’ve quietly welcomed a number of new members into the Culture & Connection Club recently. If you’d like the details, just hit reply and I’ll send them your way.