Kabab is a Persian dish eaten in Persian households and restaurants, as well as at family gatherings and celebrations. It has been a central Persian dish for almost 2,000 years, made with ground beef, grated onions, and turmeric placed on skewers and grilled. The dish is commonly accompanied with basmati rice and sumac and a grilled tomato. Kabab is unique as its preparation is communal; in family barbecues, we each work together to get the ground meat, onions, and spices ready, to put beef on the skewers, and to grill. Making cultural dishes is one of the central ways that my family and other Persian immigrant families keep our cultures and traditions alive in our new homes. For American immigrants as a whole, making traditional foods is one of the key ways of maintaining a tangible hold on our cultures and heritages, even when we are not in our homelands. Persian immigration to the United States has dramatically increased following regime change in Iran, with my parents leaving Iran in the late 1980s, and these cultural traditions and dishes always remind us of our family members still in Iran and all we had left behind. Our hearts are in Iran and the war brings pain and sadness to us constantly. We hope that the people of Iran will soon live in freedom and that the people of Iran will continue to flourish as they have for millennia.