Omid Roustaei, The Caspian Chef
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Author of Bitter & Sweet: Global Flavors from an Iranian-American Kitchen. Teacher🔹Storyteller🔹 Psychotherapist
Today, mom and I ventured out together to honor a ritual so deeply woven into our culture and our very being. On this 13th and final day of Nowruz, we made our wishes, gently tied the wheat sabzeh, and released it into the waters of Puget Sound.
Thousands of miles from our homeland, it remains ever-present in our minds and hearts. We watch from afar with heavy hearts and so much uncertainty about its future.
We carry it with us always, trusting that one day it will rise again in light, dignity, and peace.
💚🤍♥️
03/06/2026
Registration link is on my blog:
https://thecaspianchef.com/cooking-classes/
02/28/2026
May you feel safe
May you be happy
May you find peace
May we have freedom, dignity, and joy
🌱🕊️💔
10/29/2025
For me there’s something special about the arrival of fall and the gentle shift of the seasons. This year, autumn has brought a new rhythm with it, a slower and more peaceful flow after what has been a busy and exciting year filled with wonderful adventures following the publication of my first cookbook.
Through it all, I’ve also had the gift of grounding myself in my garden, tending to the vegetables I’ve grown.
These are the last of this year’s tomatoes, harvested earlier this month as the weather cooled and fall settled in. Most of the tomatoes were enjoyed fresh off the vine, while others were pickled to savor in the weeks ahead.
This final batch was brought in green and tucked into a paper bag with bananas and apples to ripen indoors.
Today, their journey is complete. They’re now beautifully ripe and ready to be transformed, some into a rich sauce and others to be gently dehydrated, much like they would have been under the warm sun, soaking in its vibrant energy and deepening in flavor.
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