Princess of Persia

By Navjyoti Dalal

Athlone's cultural topography has changed to one with a vibrant diversity. For example, St Mary's NS has pupils representing more than 50 nationalities. Clearly, Ireland, and Athlone have welcomed the immigrants in a way few countries or towns would.

In this new column, Home Is Where The Hearth Is, we shine the spotlight on the immigrant experience. And as a cultural exchange get them to share food recipes they hold dear. Our expat in focus this week is Haleh Ahmadi O’Sullivan, an Iranian-Irish whose story has a film-worthy plot.

If all had gone to plan Haleh Ahmadi O'Sullivan would be living and working in Canada today. She would have been employed as a Persian-English translator, and might have even gotten used to the long winter by now.

But, plans have a way of unravelling, and she is now getting closer to accepting the damp, grey, snowless winters of Ireland. How did this English teacher from Iran end up swapping Canada for Ireland is a story of love, impulse and faith?

An Irish Holiday

The charm of experiencing a Christmas-soaked Dublin brought Haleh, or Halo (as she is called, also what her name means) to Ireland. It helped that she had her brother and his wife, both professors at Trinity College, to show her around.

She had little idea that a touristy pit-stop at Temple Bar would alter the course of her life. "I met an Irish guy who'd been living in the US for 15 years. We met as tourists, connected, and kept meeting each other during my holiday," says Haleh, who had taken a liking to this Irishman, Shane O'Sullivan, and extended her stay by a month. When they were back to their respective countries, they kept in touch through email and phone.

In A Heartbeat

Before she took the Irish holiday, Haleh had already planned her immigration to Canada upon her return. She was to start working as a translator in North America. The documents were organised, the visa was in order, what wasn't was Haleh's heart. She was in love.

Getting cold feet on the Canadian prospect, Haleh aborted the plan. "By September I was back in Ireland to be with Shane. I know it sounds like a risk - cancelling a planned immigration and taking off to another country altogether - but in my heart I was never more sure.

At first, I was attracted by Shane's sense of humour, but with time I came to know him as a deeply caring, kind and generous person," shares Haleh.

Her belief in their love was bolstered when in November Shane popped the question. In January 2016 the two travelled to Türkiye to get married.

"My Irish visa was expiring. Shane suggested that we get married. I thought he was joking, but soon we were on a flight to Istanbul," Haleh lets us in on their registered marriage in the Ottoman capital. The wedding was well received by both sides of families, with celebrations in Iran and Ireland.

A Homecoming

Haleh, a Ballinasloe resident, shares a congenial relationship with Shane's family. "They are so nice and kind, and welcomed me right away. I also feel that being married to an Irish man softened the cultural shocks.

Shane helped me understand the Irish culture better," reveals Haleh. The O'Sullivans thrive on shared joys and make it a point to celebrate festivals from both cultures. In 2017 the couple turned a family bungalow, Bera Lodge, in Aughrim village into a B&B, but closed it down in the wake of the pandemic.

Post the Russian aggression on Ukraine, Shane and Haleh opened its doors to the Ukrainian refugees. "Both of us have been immigrants, we understand the impact kindness and welcome makes," says Haleh.

She extends this kindness to the animal kingdom too and often volunteers for animal welfare events. Her cat, Pashmaloo (meaning furry in Persian) was adopted from an rescue shelter. At present Haleh is the store manager at Name It, a kids' clothing store in Athlone Towncentre.

A Lingering Heartache

Born to parents belonging to different faiths, Haleh was raised in a family which was progressive and loving. Her hometown Mashhad, is dubbed as the holiest city in Iran. It was here that Haleh worked as an English teacher in a public school.

Although she loved her job, she felt the weight of living a paradox. Within her home everything was normal, warm, and safe, outside it loomed oppression. The theocratic government, infamous for suspending women's rights, would send the moral police chasing after women for something as human as dancing or singing.

"There's compulsory hijab, ban on singing and dancing, and the laws concerning inheritance, marriage, divorce and child custody are lopsided in favour of men," Haleh explains the backdrop which instilled in her an urge to break free.

But freedom comes at a cost. Her experience of immigration is bittersweet. Even though she loves Ireland and her life here, the journey to that end has a melancholic refrain. "Migration is one of the hardest things a human can endure.

You cash in all your lifesavings to move away, but the devalued currency can only buy you sustenance for a short time. And even if you do make it, there's a part of you that would always feel like an outsider.

In the midst of living this well-crafted life you miss your loved ones, the streets you once roamed, the festivals, scents that bring memories alive (rosewater in her case), and most of all your elders who are only getting older," Haleh breaks down. It's moments like these that she turns to the comforting taste of her mom's recipes.

Recipe

Vegan Khoresht Gheymeh Bademjan or aubergine and split pea stew

A classic Iranian main course dish, this stew is traditionally made with lamb. However, Haleh turned vegetarian out of her love for animals, so her version is vegan.

“I use king oyster mushrooms for thickness, but you may use any kind of mushrooms,” Haleh advises. The dish is served with basmati rice.

Ingredients:

•3 large aubergines

•1 cup yellow split peas

•1 large onion finely sliced

•2 tbsp tomato paste

•8 cherry tomatoes or 3 regular tomatoes

•Juice of 2 lemons

•A punnet of mushrooms

•1 tsp turmeric

•1 tsp cinnamon

•Salt and pepper

•Oil

Method

Peel the aubergines and cut them in quarters, leave them like this until they change colour to brown.

In a frying pan, fry the aubergines in some oil until they’re brown. Remove on a paper towel to absorb the excess oil.

In a large pot add some oil, and then onions. When translucent, add turmeric and tomato paste.

Add split peas, chopped mushrooms and tomatoes.

Add the cinnamon, salt and pepper.

Put 2 cups boiling water and cover the pot with lid to allow the Khoresht to simmer on low heat for around 45-50 minutes.

Before you serve, gently place the aubergines on top of the khoresht and submerge in the sauce.

Leave to simmer with the lid on for 10 minutes. Serve with rice.