Suffolk Reporter

On March 26, Stony Brook University's West Side Dining hosted an event sponsored by SBU Eats that was part of the Cooking from Home series. This recurring program encourages students to introduce recipes from their cultures, aiming to give the campus a taste of their diverse backgrounds. Biochemistry major Lilly Resciniti, a member of the class of 2026, shared a dish called kebab tabei, deeply connected to her Persian heritage.

Resciniti, who aspires to become a physician, chose kebab tabei for its significant personal and cultural value. "I chose kebab tabei because it’s a dish that brings back childhood memories of cooking with my mom," she said. The dish is a variation of Persian-style pan kebab, usually featuring seasoned ground beef or turkey cooked with tomatoes and onions. Often served with lavash bread or saffron rice, it's a simpler alternative to the traditional grilled kebabs enjoyed during Persian family gatherings and celebrations like Nowruz.

Laura Martorano, an SBU Eats Registered Dietitian, collaborated with Resciniti, and the Executive Chef Joe Rosselli. Rosselli, experienced in Persian cuisine, worked alongside Resciniti to adapt her family recipe for large-scale service, including new techniques like melting tomatoes on the kebab to enhance flavor.

Chef Rosselli expressed his enthusiasm for the program, noting, “I love the Cooking from Home program because it gives me a chance to connect with the students, learn new cooking techniques, and explore diverse flavors and cultures. Every family brings something unique to the table, and each dish tells its own story.”

The kebab tabei dish was well-received, with many students returning for more. As Resciniti stated, “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.”

Resciniti is an active participant in campus life, balancing her academic commitments with roles as a resident assistant, WISE mentor, kidney research participant, soccer club member, and more. She aims to inspire others on campus to appreciate the richness of Persian culinary and cultural traditions through her participation in this event. "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," she expressed.

Through Cooking from Home, Resciniti was able to share not only the flavors but also the rich traditions and stories associated with them.