I didn't notice this post last year..I am so happy to see this here, both the exploration of multifaceted cultural identity and discussion of Nowruz in particular.

Through ancestry, immigration, experience, and marriage, my cultural identity is layered like a laminated pastry. It's reflected in every aspect of my life, perhaps most visible in language, food, clothing, and holidays - one of which is Nowruz. I love seeing the connection between food and culture honored here, and

My sabzeh are sprouting, though my haft sin isn't up yet. I'll certainly be making aash reshteh, though we usually call it shillah at my house. The odds are about 50/50 as to whether we'll be eating it alongside adas polo or timman jizar, but I'm fairly certain I'll be making pani puri either way. As the shillah simmers on the stove and fills the house with then rich scent of herbs, I'll be snacking on gobi paratha paired with a bowl of cheese grits, or my own creation of parathas filled with haupia (which work well with every region's take on chai) . Thanks, cultural lamination!

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