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I've been following Sabrina Ghayour (a private chef, cookery teacher and food writer) on twitter for a while and when she announced a Persian supper club, I had to sign up for it, as it seemed the ideal way of sampling a cuisine I hadn't tried before. It was held at a private home, with (I think) 15 guests in total and a friendly and informal affair.
The food was served not in individual portions but in big dishes on the table which was nice as it added a level of interaction with the other guests.
The starters consisted of a selection of vegetables, herbs, salads, cheese and dips to be spread on flatbread and rolled up. The cucumber/tomato salad was light and fresh, as was the yoghurt dip, the sauteed aubergine with caramelised onions and whey was more earthy but the standout dip was one of smoked aubergine with tomato and garlic. I would have been quite happy with just a bowl of that and some bread.
The mains were more rich: Two stews, one of chicken with walnut and pomegranate molasses and one of lamb with aubergine, split peas and preserved lemons. There was also a fresh herb and barberry frittata and Basmati rice. As with the starters, everything was fantastic and full of flavour.
For dessert was an almond, carrot, pistachio and orange cake served with rosewater cream. I'm not a huge cake fan but this was brilliant, crumbly yet moist, perfectly matched by the cream and to wash everything down there was real mint tea.
It was a lovely evening with excellent food and good company. And now for some photos:
The table is set
The Chef
Maast-o-Khiar - Yoghurt and cucumber with mint, rose petals and pomegranate seeds
Mirza Ghasemi - Smoked aubergine dip with tomato and garlic
The Mains
Coucou Sabzi (mixed fresh herb and barberry frittata)
Khoresht Gheymeh Bademjan (lamb, aubergine and split pea stew with preserved lemons)
Khoresht Fesenjan (chicken, walnut and pomegranate molasses stew)
Almond, carrot, pistachio and orange cake with rosewater cream
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The food was served not in individual portions but in big dishes on the table which was nice as it added a level of interaction with the other guests.
The starters consisted of a selection of vegetables, herbs, salads, cheese and dips to be spread on flatbread and rolled up. The cucumber/tomato salad was light and fresh, as was the yoghurt dip, the sauteed aubergine with caramelised onions and whey was more earthy but the standout dip was one of smoked aubergine with tomato and garlic. I would have been quite happy with just a bowl of that and some bread.
The mains were more rich: Two stews, one of chicken with walnut and pomegranate molasses and one of lamb with aubergine, split peas and preserved lemons. There was also a fresh herb and barberry frittata and Basmati rice. As with the starters, everything was fantastic and full of flavour.
For dessert was an almond, carrot, pistachio and orange cake served with rosewater cream. I'm not a huge cake fan but this was brilliant, crumbly yet moist, perfectly matched by the cream and to wash everything down there was real mint tea.
It was a lovely evening with excellent food and good company. And now for some photos:
The table is set
The Chef
Maast-o-Khiar - Yoghurt and cucumber with mint, rose petals and pomegranate seeds
Mirza Ghasemi - Smoked aubergine dip with tomato and garlic
The Mains
Coucou Sabzi (mixed fresh herb and barberry frittata)
Khoresht Gheymeh Bademjan (lamb, aubergine and split pea stew with preserved lemons)
Khoresht Fesenjan (chicken, walnut and pomegranate molasses stew)
Almond, carrot, pistachio and orange cake with rosewater cream
Short URL to this post
