In the past, weddings were different. In the first few decades of the State of Israel, most communities still prepared the food at home. Sometimes even the bride participated in the preparations on the night before her wedding.

Such an evening is even described in the book "A Quarter Chicken: Recipes for a Successful Wedding," recently published by Lunch Box Press. “Nehama, née Serbriansky, then only 17, found herself sobbing in the middle of the night while she was still plucking the most stubborn feathers off a chicken: ‘Is this what every bride does on the eve of her wedding?’ she wailed bitterly while wrapped in her mother’s arms.”

That frustration could well be the reason why Israelis abandoned the tradition. Who wants to be cooking just hours before his or her wedding?

Like so many Israelis in the '60s, Yaffa and Shimon Paranian-Pour got married in their home in Tehran. In the book, Yaffa, who now lives in Haifa, says, “The food for the wedding was prepared at home.” Guests were served “eight courses representing the best of Persian cuisine.” The main dish was "javaher polow," which translates as “jeweled rice.” Obviously, the "jewels" were edible ingredients such as pistachios, almonds, red currants, raisins and saffron. The rice symbolized joy and fertility for the young couple, while the "jewels" represented prosperity. No self-respecting Persian would forgo this dish on his or her wedding day.