An immigrant chef sheds some traditions and expectations, but gains the freedom to explore her dreams.
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| This year marks Khadija's sixth Eid in America. To celebrate, she still wears a misty teal Afghan stitched with golden embroideries and beading—it's a traditional dress from Kandahar, her father's hometown. Kabuli palao, tender lamb and rice bejeweled with vibrant pistachios, almonds, sultanas, and carrots, will forever remind her of home and will always show up on her sofreh for Eid. But halal lamb is hard to source and is too expensive for feeding many mouths, and "chicken breast is too dry, so these days we grill chicken thighs for Eid," Khadija explains. "And if Eid is on a Wednesday, we meet on a Saturday or Sunday morning to celebrate because we work on Wednesdays." It's not the same as it was back in Afghanistan—the change was immediate and Khadija has come to love it slowly but deeply. Because in defying some traditions and expectations, she got the freedom to explore her dreams. Maybe years later, when life here feels more permanent, Khadija will look back and know that her exuberance, kind-heartedness, and generosity transcended land and sea to keep her rooted. And that while Eid celebrations are no longer traditional, they are her own, and its spirit of joy remains the same. Khadija teaches her children to sit cross-legged because stretched-out legs disregard your companion's need to walk around to pass through. That says everything about the way she sees the world whether here in America or in Afghanistan. | | | |
| Khadija Hemmati's Recipes for Eid | |
| Afghan Stewed Cauliflower | | This humble Afghan dish is bold, spicy, comforting, and easy enough to make at the end of a busy work day. | | | | | |
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