Mozhdeh, 27
Born in Tabriz, Iran
Came to Australia in September 1999
How did we meet?
One of my ex-NAB colleagues Thaddeus introduced me to Moz, who also used to work there but has since left.
What is your occupation?
I am studying Architecture at the University of Technology Sydney and am also helping my dad’s patisserie, Mojarian Patisserie.
It’s an Iranian patisserie, inspired by French and Italian pastries. Our signature pastry is carrtocci.
Why did you come to Australia?
I didn’t really have much of a choice as I came with my family. They came for a better life as the people of the Baháʼí Faith were being persecuted in Iran.
My dad’s family had already migrated to Australia; we were the last family members to immigrate here.
What do you like about Sydney?
I like how I can strike up a conversation about anything in Sydney. This is not the case In Iran. It’s harder to socialise with people of the opposite sex, but again this depends on the location you’re in and how religiously conservative others around you are.
There’s a lot to explore, in what you could call a small big city, especially with nature.
What don’t you like about Sydney?
The cost of living is so expensive. Clothes are expensive; I feel this encourages people to choose cheaper and lower quality options, which further exacerbates the throwaway society in which we live.
Living in western Sydney, I also find it inconvenient to travel to the city and the beaches, which I love.
What would you like to say to Sydneysiders?
I think people have fallen into the trap of philosophizing on issues too much and mistaking ideology as their identity and it’s stopping them from making decisions with clarity, not mentioning the fact it’s a waste of time because the answers we’re looking for aren’t there.
When nothing tangible or of value comes from intent, then it’s not worth pursuing and I
think we just need to be more practical because at least with that you can hone your skills and nurture your talents whereas the other side is just doing something based on emotions which usually doesn’t get you anywhere because emotions pass.
So get comfortable with the uncomfortable and be like water, my friends, because that’s how things happen.
What languages do you speak?
English, Farsi
I can understand Azari (Azerbaijani) because my parents can both speak it. Actually, that’s where our ancestry lies. I refused to learn it actually because I preferred speaking Farsi. I kind of regret it and think it’s time to proactively learn it.
Teach us one word/phrase from your native language.
تخم مرغ دزد ..... شتر دزد مى شود
Toukhmeh Mourgh douzd..... Shotor Douzd Mishavad
It basically means a person who steals an egg has the potential to steal a camel.
We have a lot of idioms and phrases that use humour to express serious topics.
What is one thing you want us to know about your native country?
Our history is fascinating. If you like ancient history, you’re in for a treat as the Persian empire was huge and still has ramifications today.
The nature is beautiful. One of the largest salt lakes in the world is called Lake Urmia. You can dig in and give yourself a luxurious mud bath.
There are heaps of misconceptions about my country. It isn't just desert; we have 4 distinct seasons and it snows everywhere!
Don’t believe everything you see in the media. Iranians are incredibly hospitable and friendly: we’ll invite you to our houses and give you black tea (chaii) and food.
Who is the most famous person in your native country?
I guess Rumi and Hafiz would be 2 of the most famous Iranians; they’re both poets who had a wide influence on mystics.
Rumi, in particular, became one of the most popular poets in the U.S. Their words are fiery when you go deeper into the readings which are somewhat lost in translation.
“Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself.” ~ Rumi
“Even after all this time The Sun never says to the Earth, "You owe me." Look what happens with a love like that, It lights the whole sky.” ~ Hafez
What is the best dish in your native country?
One of my favourite home-cooked meals is loubia polo which mainly consists of green long beans, herbs and beef cooked with rice but chelow kabab is my downright favourite, the most popular being koobideh (lamb mince), which means “hammering”.
Another very popular dish is dizi which is special because of the way it’s cooked: the broth is my favourite part because of its richness so it’s really good to have during winter.
Disclaimer: All posts are personal opinions and perspectives of the interviewees and are not a perfect representation of the whole country/experience.
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