The scent of saffron and sizzling tomatoes filled the air at West Side Dining as students gathered to try something new, yet deeply rooted in tradition. On March 26, SBU Eats presented another flavorful installment of its Cooking from Home series, showcasing a Persian dish that holds a special place in one student’s heart.
Cooking from Home is a recurring program that invites students to share meaningful recipes from their cultures and families, offering the campus community a taste of home, wherever home may be. For Lilly Resciniti ‘26, a biochemistry major and aspiring physician, the featured dish was kebab tabei, a comforting Persian-style pan kebab that brings back fond memories of family dinners.
“I chose kebab tabei because it’s a dish that brings back childhood memories of cooking with my mom,” said Resciniti. “Growing up in a Persian household, this meal was a regular feature on our dinner table, especially when we didn’t want to go through the hassle of breaking out the grill.”
Kebab tabei is a simple yet deeply flavorful dish made with seasoned ground beef or turkey, shaped into a wide patty and cooked in a pan with tomatoes and onions. The resulting sauce is savory and rich, perfect for scooping up with lavash bread or serving over golden saffron rice. Common garnishes include fresh herbs like dill or parsley and torshi, a tangy assortment of pickled vegetables. It’s a simplified version of the charcoal grilled kebabs usually enjoyed at large family gatherings or during Nowruz, the Persian New Year, a celebration of renewal and togetherness that begins on the spring equinox.
Resciniti’s passion for food and culture caught the attention of SBU Eats Registered Dietitian Laura Martorano, who previously worked with her on Teaching Kitchen and Winterfest events. After submitting her family recipe to the program, Resciniti teamed up with West Side Dining Executive Chef Joe Rosselli to bring it to life for a larger audience.
Rosselli brings a wealth of culinary expertise to the SBU Eats program, honed through years of experience in fine dining establishments and cherished family-owned pizzerias. A master of upscale catering, his career is marked by a commitment to excellence, creativity and a deep passion for the culinary arts. He is well-versed in Persian cuisine and culture, having catered numerous Persian weddings earlier in his career.
“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,” stated Rosselli.
Together, they refined the dish for large-scale service, experimenting with techniques like melting the tomato directly on top of the kebab to amplify its depth of flavor. This resulted in a standout dish that resonated with students so much, many returned for seconds.
“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,” explained Resciniti. “To my family, this meal is our way of preserving traditions while sharing stories and enjoying the company of one another.”
Resciniti is a dynamic member of the Seawolf community. In addition to her demanding academic load, she serves as a resident assistant, WISE mentor, participates in kidney research, and plays on the Stony Brook Women’s Soccer Club. She’s also a certified EMT, physical therapy aide, and part of the Career Center’s Pathways to Healthcare Program.
“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 said.
Through Cooking from Home, Resciniti invited the campus community to experience not only the flavors of her Persian roots but also the warmth and history that accompany every bite.