persian dinner for 8
Persian cuisine is many things – colorful and fragrant as well as healthy. The recipes draw upon the culture’s dynamic range of ingredients and are reflective of one of the oldest civilizations. Persian cooking draws upon a multitude of influences including Italian, Macedonian, Russian, Greek, Asian and Armenian cultures and emphasizes grains (especially rice), fruits and vegetables.
Contrasting flavors is a hallmark of Persian cuisine, such as a combination of sweet and sour or mild and spicy. A typical meal is rice topped with spiced vegetables, fish or meat (most commonly eaten as kebabs). Soups and stews make popular entrees and often contain healthy additions such as chickpeas. eggplant, quince and yogurt.
The evening will include an overview of Iran and the Persian culture as shared by Farzad, Chef Graydon’s husband and a native of Iran.
Kebab Morgh – grilled pieces of chicken that have been marinated overnight in yogurt, onion, salt, pepper, olive oil and of course, saffron! Placed on metal skewers and grilled to perfection!
Kashk Bedamjan – This is a simple Persian eggplant dip. Kashk means yogurt whey, a dairy product made of strained yogurt. Bademjan means eggplant. The dish is a combination of these ingredients sautéed together with onion and garlic as well as crushed walnut and mint.
Gormeh Sabhzi – pieces of beef stew meat that is first browned with onions, then simmered in a herb mix of parsley, cilantro, basil, chives and fenugreek. Add kidney beans and you have a wonderful classic Persian stew! Served with basmati rice.
Salad Shirazi – onion, tomato, Persian cucumber, fresh lime and salt and pepper. This is a traditional and light salad that is served with many Persian dishes.
Kubideh – a ground mixture of beef and lamb combined with shredded onion, salt and pepper. This is placed on a long metal skewer and grilled until brown and juicy.