Dear Jahanshah! I am in grief. But you have made your decision and there is nothing left for me except wishing you the best with your BahBah Restaurant. I remember the first time that you sent me an email in 1997 asking me to send you a copy of my doctoral dissertation on Nima Yushij in order to  introduce it in Iranian.com. All these years you have been a humble, warm and helpful friend and I want to continue my friendship with you. love to you, Majid

Thank you Majid. You are very kind. Onward to a new future my friend!

WAIT! It's not April 1 yet! Regardless, I wish you all the best and most success in your new adventure. I wanted to say venture but then I caught myself - what you are doing is not easy and it is not for enterprise. It is for the love of doing something new. I admire your courage and am grateful for you many years of keeping this corner of the Internet accessible to all. Javid Javid. Love and Peace, Guive

Thank you Guive! Beh omide didaar in Bah Bah!

All the best in your new endeavors JJ.

Thanks Darius! Hoping for a better future for all. 

Dear JJ,

Thanks for everything that you have done over the decades. The Iranian community has benefited immensely from your efforts, and we are better for it.

One word of caution about the “Restaurant Business.” When I first got a job and moved to the Bay Area, I used to hang out at a restaurant run by an Italian family. So, one night as I was being served and looking at happy customers, I said to the owner, “Hey Eduardo, I really like the vibe and the atmosphere of your place. If you ever decide to open another place, I can join you as a junior partner.” He smiled at me and said, “The best place in a restaurant business is where you are sitting!” It took me a while to figure out that this business is hard, 7x24 and with a lot of stress.

My first post on Iranian.com was back in 2005, which I was surprised that you published it. Thanks again.

Traveling in an Armored Humvee

https://iranian.com/Arts/2005/August/Humvee/index.html

Thanks Faramarz Jan. You are one of the very few people who brought a simle on my face. Thank you and good luck with everything. 

As for the restaurant, it's more like cooking every day in my own kitchen. There will be only one main course a day and the rest will be sandwiches and soups. Still, I know reality will hit me sooner or later and we'll see if I can go on. If I make enough money to cover my monthly bills, I'll be happy. Beh omide didaar!

On behalf of countless anonymous contributors, some still living and some who have passed (e.g., Hamal, Shazde Asdola Mirza, Anglophile, Dr. Manoucher Noori, Pastor Phil Hendri, Khar, Jockshe, et al.), we wish you the best of luck, success, and more importantly, happiness in this new endeavor! Consistency in the quality of food is of paramount importance if loyalty from customers is sought—entirely different from the news business! PS — Don't hesitate to call Faramarz if you need an inexpensive illegal immigrant busboy to help you around in Bah Bah

Your career in cuisine will likely be similar to your career here and perhaps a reflection of your personality. Inconsistent, confused, honest, useful, searching for something without a clue, often on the wrong side of political matters but not by malice rather by insufficient data and even less due diligence; and partly because you tried to do too much that is fair to expect from one person. Your confusion combined with sincerity is somewhat endearing.

I wish you all the success in your new endeavor and hope your cuisine will be better than your editorship. Should I cross your corner of the universe, I will visit your restaurant and enjoy the ambience regardless of how good or bad the food may be.

Thank you Gigolo! Especially for all your great contributions over the years.

Thanks Takamol. My cuisine will be 100% more confusing than my editorship. Take good care.

I think that the proper word for JJ’s cooking is “Fusion” and not “Confusion”; A combination of Iranian and Peruvian cuisine.

For example, Zereshk Polo with Pollo a la Brasa (Morgh polo,) Tahdig with Lomo Saltado, and Ceviche with Barbari bread and Khyarshoor!!

Enjoy.

You gave me some good ideas Faramarz! :D

Dear JJ,

As I am reading this blog and I feel very sad for 2 reasons.

     First relates to the fact that you are leaving and we lose our community connection.  Life is about connection. Connection to friends, connection to romantic partner,...  or as Forogh Farookhzad cited connection to the stranger who takes off his hat off from his head and saying "Good morning" with meaningless smile.

    Now I am sad because I am losing one of my connections. To lose a site which connecting me to the community and the whole world.  

My second sadness relates to the news. i heard in the above, about Anglophile and Shazdeh Asadollah who had passed away. I liked them dearly even though I  disagreed with Shadzdeh Assadollahs views about politic, especially Israel because I always admired Israel as an intelligent nation and also a great ally of Persians throughout history.  but Shazdeh write ups were quite entertaining. We also had another Palestinian guy  Bavafa who disappeared after October 7, 2023. Hope he was not involved in that tragic day and massacre of innocent people, but Bavafa also disappeared after that tragedy.

     I usually travel to Europe or Asia for vacation, but your restaurant made me start thinking about a trip to Peru this time and have some Persian food in your place. 

I became familiar with this site in 2009 after "democratic movement" in Iran. I used to write on YouTube comment sections. One day someone invited me to come to this site and write here. That person might be you or somebody else. Apparently he liked my \write ups and invited me to this site. . Since then I tried to be objective and useful by communicating with others.

   Good luck with your restaurant business, but if it happens you come to Bay Area, I will be more than happy to have dinner with you at Maykadeh Restaurant. The pleasure will be mine.

Here's my "Perfect Salsa Recipe" for your menu:

1 28oz. Can whole peeled tomatoes.

1 Onion

1- Jalapeno (Seeds and all)

1 Bunch Cilantro (leaves only, remove the stems)

Season Salt to taste (Lowry's if you can find it in Peru)

Blend in a blender to desired consistency. Serve with Corn chip. Or any Chip. Easily lasts for a week.

Best of Luck!