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 two classic Persian rice dishes that are both vegan: “Aadas Polo” lentil + saffron rice with carmelized raisins + cranberries served on top and “Bhaagali Polo” fave bean and dill rice.
This rice dish will be paired with a vegan version of a Persian classic “Ghormeh Sabzi”. This savory and tangy dish is a slow-cooked braise of sautteed herbs, beans (kidney + black eyed peas), potatoes, carmelized onions, garlic and dried limes in a deliciously verdant broth.
Rounding out the main courses will be a Chopped Shirazi Salad and a vegan version of the popular Cucumber Yogurt sauce, perfect for drizzling on top of the rice.