WHERE DO I BELONG?: MY REVEALING JOURNEY AS AN AFGHAN AMERICAN AFTER 9/11

Two weeks ago I spoke at WovenWorld 2016 Summit in San Francisco. Normally I'm asked to speak about— Afghanistan, Afghan women, Afghan culture—speaking about myself felt self congratulatory.

While putting this presentation together, I dug deep to better understand my own struggles, insights and motivations. What came fore was even surprising to me.

This is the first time that I've publicly spoken about my family's struggle as political refugees to the United States, the affects of the 9/11 terrorist attacks on me and other Afghans living in the United States and what inspired me to devote the past 13 years to educating girls, women and boys in Afghanistan.

I share the video with the hope that it will resonate with those of you who struggled with displacement at a young age or at times felt you don't belong but, found a way to chart your own path. I hope you enjoy this short video.

“Don’t be satisfied with stories, how things have gone with others. Unfold your own myth.”

— Rumi

SHOHLA E SHEREEN : VEGAN SAFFRON, ROSEWATER, RICE PUDDING

By Humaira

Happy International Woman's Day. For my husband and I, March 8th is even more meaningful  since we just celebrated our 19th wedding anniversary. Looking back, it seems that my life has been greatly enriched by having a wonderful partner and  I've found great fulfillment in my activism for Afghan people.

Last month, I spoke about "Afghan Women's 100 Year History" at the San Francisco Writer's Conference. The presentation covers how politics and war caused many of the current issues facing Afghan women. To watch the video, click on the presentation title above.

And now for what you've been waiting for, Saffron Rosewater Rice Pudding, also known as Shohla e Shereen, which means sweet risotto in Dari. This dish is served at parties, holidays and weddings.

Traditionally Afghans use oil or butter but I decided to substitute coconut oil to make the dish vegan. To add more dimension, I've added orange zest to my sister Nabila's recipe. The oils in the orange peel adds a fragrant flavor to the pudding.  

I hope you enjoy the recipe and your comments are always welcome.

Vegan Saffron, Rosewater, Rice Pudding

Sohla e Shereen

1 cup short grain rice, rinsed and drained

2 tablespoons coconut oil or butter

2 teaspoons saffron

3 cups water

½ cup sugar

1 tablespoon rosewater

Zest of one large orange, around 1 tablespoon

2 tablespoons chopped walnuts

2 tablespoons chopped almonds

Heat coconut oil or butter. Add rice and saffron. Stir for two minutes until the rice is coated in oil and the saffron takes a slightly darker shade. Add sugar, water, rosewater, and orange zest. Stir well. Once the liquid comes to boil, lower heat to simmer and cook with the lids on, around 20 minutes or until the rice is soft and pudding is creamy. Don't cook until the liquid is fully absorbed, the pudding should be ladled into a serving dish. Sprinkle nuts on top of the pudding.

Serve at room temperature, or cook the night before and refrigerate. I prefer it cold.

ROASTED CAULIFLOWER, FETA AND YOGURT DIP

by Humaira

My family and I have fallen in love with cauliflower after tasting our neighborhood restaurant's garlic, sage, fried cauliflower dish. Now, my kids rub their palms in excitement before digging into a head of roasted cauliflower. Let me note, I don't have adventurous eaters. I'm keeping the fact that cauliflower is rich in minerals and vitamins—C, K, B6, plus, fiber, protein, and potassium—a secret from my children. 

Since Afghan cuisine doesn't traditionally include appetizers, I decided to make a rich, creamy and flavorful cauliflower dip to serve at dinner parties or bring to potlucks. This dip will go well with veggies, pita bread or pita chips. I've also added a generous portion of the dip to veggie wraps, instead of hummus or mayonnaise. 

Roasted Cauliflower, Feta and Yogurt Dip

1 whole whole head cauliflower 

4 tablespoons olive oil

2 teaspoons salt 

1 cup yogurt

4 ounces feta cheese

handful of dill (adjust to your taste)

1/4 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon salt

3 tablespoons lemon juice

2 cloves garlic

Preheat oven to 375°F and place a rack in the middle position. Trim the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem but be careful to keep the head intact. 

Rinse and pat dry. Set on a baking sheet, drizzle olive oil all over and sprinkle the two teaspoons of salt all over the cauliflower. With your hands, rub the oil and salt on the surface (both top and bottom) until the cauliflower is well coated. 

Place the cauliflower on the baking sheet, and cover tightly with aluminum foil. Bake for 30 minutes. Remove aluminum foil and roast for an additional hour or until the cauliflower is golden brown on the outside and tender on the inside. A knife should slide in and out without resistance. Transfer the cauliflower head to a platter, let is cool before dividing the cauliflower into two halves. Save half for to serve with the dip or add to salad. Cut the other half into small pieces.

Transfer the roasted florets and all remaining ingredients into a  food processor and process until well combined and caremy. If dip is too thick, blend in one teaspoon of olive oil at a time to reach desired consistency. Serve with pita chips, veggies or the remaining cauliflower.