After we have had our fill of small bites and getting to meet and chat with the other dinner guests, we will sit down for the main event.
I will be serving one of my signature tahdig crust rice dishes. Tahdig means “bottom of the pot” and is the crunchy shell created around the rice dish. For this particular dinner, I will be serving the vegan lentil + saffron rice with carmelized raisins + cranberries served on top.
This rice dish will be paired with a vegan version of a Persian classic “Khoreshteh Bademjoon” or Eggplant Braise. This savory and tangy dish is a slow-cooked braise of globe eggplants, plum tomatoes, onions, garlic, unripe grapes, and a dash of cinnamon to add a warmth and slight sweetness to the dish.
Rounding out the main courses will be a Fatoush Salad and a vegan version of the popular Cucumber Yogurt sauce, perfect for drizzling on top of the rice.
DESSERT + PERSIAN TEA SERVICE
We will need a minute to let the lavish meal digest before we move onto dessert. Once we are ready to bring some sweetness into the mix, I will serve a fantastic Persian Bakhlava and a Gluten-Free Persian Almond Cookie. There will also be a mixed berry salad tossed in an orange blossom + mint sauce for a refreshing and light post meal treat. I will also be serving traditional Persian Black Tea and caffeine-free herbal teas for folks who would enjoy a cup of tea with dessert.