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Even more than the turkey, certain sides take center stage at the Thanksgiving table: sweet potatoes, green bean casserole, and most of all, stuffing. Whether it comes out of a box, or from lovingly saved scraps of homemade bread, it’s the stuffing that feels most quintessentially American. It’s the perfect accompaniment for our most beloved national holiday. Unless, of course, you don’t like stuffing.

In my mixed-heritage West Indian-Iranian family, no one except my American-born brother and I had any use for it. Maybe it was because my parents defaulted to the simple out-of-the-box stuffing that surely tasted bland and gummy to their spice-accustomed palates, or maybe it was because bread in all its forms simply isn’t the highlight of either culture’s cuisine.

That place of pride is owned almost entirely by rice.

<p><a href=’http://www.thekitchn.com/recipe-persian-barberry-rice-zereshk-polow-237613′><strong>READ MORE »</strong></a></p>

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