The aroma of saffron and tomatoes filled West Side Dining as students gathered to savor traditional Persian cuisine. On March 26, the SBU Eats Cooking from Home series featured a Persian dish cherished by biochemistry major Lilly Resciniti from Stony Brook University.
The Cooking from Home initiative encourages students to share cultural recipes, offering a taste of home. Lilly Resciniti chose kebab tabei, a pan-cooked Persian-style kebab deeply tied to her family dinners and upbringing.
“I chose kebab tabei because it’s a dish that brings back childhood memories of cooking with my mom,” Resciniti shared. Growing up in a Persian family, kebab tabei featured on her dinner table frequently, especially when the grill was not in play.
Kebab tabei consists of seasoned ground meat pan-cooked with tomatoes and onions, served with lavash bread or saffron rice. Optional garnishes include fresh herbs and pickled vegetables, making it reminiscent of traditional grilled kebabs served during the Persian New Year.
Resciniti's culinary interest caught the eye of SBU Eats Registered Dietitian Laura Martorano, who connected her with Executive Chef Joe Rosselli at West Side Dining. Rosselli, well-versed in Persian weddings and cuisine, contributed his expertise to adapt the dish for large-scale dining.
“I love the Cooking from Home program because it gives me a chance to connect with students and explore diverse flavors and cultures," Rosselli stated, adding that every dish brings a unique story.
The collaboration between Resciniti and Rosselli resulted in a dish so well-received by students that many returned for more. Resciniti explained, “This dish embodies the essence of Persian cuisine, with bold flavors, aromatic spices, and a deep-rooted tradition of bringing people together around the table.”
Besides her academic pursuits, Resciniti is involved in various extracurricular activities, including research, sports, and community service. She added, “My hope is that by sharing Persian cuisine with the campus community, I can inspire others to discover and appreciate more of the recipes and traditions from my culture.”
The event allowed participants to experience both the flavors and cultural significance of Persian cuisine, inviting them to share in Resciniti’s heritage.