Dear Church Family,
As we gather to celebrate Thanksgiving, I am filled with gratitude for the warmth, inclusiveness, and progressive spirit that defines our congregation. Your commitment to reconciliation and restorative justice is a beacon of hope in our community, and I am
thankful for each one of you.
Thanksgiving is a time to reflect on the blessings we have received and to express our gratitude. This tradition of giving thanks is not unique to our culture; it resonates with ancient traditions from around the world, including those of Persian heritage.
In ancient Persia, the traditions of Zoroastrianism and Mithraism also emphasized gratitude and the celebration of light and truth. Zoroastrianism, one of the world’s oldest monotheistic religions, teaches the importance of expressing thanks to Ahura Mazda, the
supreme god, for the blessings of life, health, and prosperity. This practice of gratitude is central to their faith, much like it is to ours during Thanksgiving.
Mithraism, which celebrated the god Mithra, also highlighted themes of light, truth, and the eternal struggle between good and evil. The rituals often included communal meals and the sharing of food, symbolizing unity and fellowship—values that we hold dear in our own Thanksgiving celebrations.
Persian Jeweled Rice (Tahchin Morgh) and Persian Roasted Butternut Squash with Honey and Cinnamon are traditional meals in the Persian thanksgiving gatherings.
As we come together this Thanksgiving, let us remember these ancient traditions and the universal values they represent. Let us give thanks for the light and truth in our lives, for the fellowship we share, and for the ongoing journey towards reconciliation and restorative justice.
May this season of gratitude inspire us to continue our work in creating a more inclusive and compassionate world. Thank you for being a part of this wonderful congregation and for all the ways you contribute to our shared mission.
With heartfelt gratitude,
Pastor Danyal
Persian Jeweled Rice (Tahchin Morgh)
A stunning and flavorful dish. The bright colors of the saffron-infused rice, combined with the sweetness of dried fruits and the crunch of nuts, create a visually striking centerpiece.
Ingredients:
2 cups basmati rice, 4 cups water, 1 teaspoon salt, 1/2 teaspoon saffron threads, 1/4 cup boiling water, 1/2 cup slivered almonds, 1/2 cup pistachios, chopped, 1/2 cup dried apricots, chopped, 1/2 cup raisins, 1/2 teaspoon ground cinnamon, 1/4 cup butter or ghee, 1 large onion, finely sliced, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, 1/2 cup pomegranate seeds (for garnish), fresh herbs (like parsley or mint) for garnish.
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add salt and the soaked rice. Cook until the rice is al dente (about 5-7 minutes). Drain and rinse the rice with cold water to stop the cooking process.
3. In a small bowl, dissolve the saffron in 1/4 cup of boiling water and set aside.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté until golden brown. Add turmeric and black pepper, then stir in the cooked rice, saffron water, cinnamon, nuts, and dried fruits. Mix gently to combine all the ingredients.
5. Transfer the mixture to a serving platter, shaping it into a dome. Garnish with pomegranate seeds and fresh herbs before serving.
Persian Roasted Butternut Squash with Honey and Cinnamon (Kadoo Shirin)
This dish showcases the natural sweetness of butternut squash enhanced by honey and warm spices, perfect for a Thanksgiving side.
Ingredients:
1 medium butternut squash, peeled and cubed, 2 tablespoons olive oil, 1/4 cup honey, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, Salt and pepper, to taste, 1/4 cup chopped walnuts (optional), fresh mint for garnish.
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and caramelized, stirring halfway through.
4. If desired, add the chopped walnuts during the last 10 minutes of roasting for added crunch.
5. Once done, remove from the oven and let cool slightly. Garnish with fresh mint before serving.