Message me here to book a seat.
Persian food, with its bounteous recipes using fresh herbs, colorful vegetables, aromatic rice dishes and soulful stews & braises is easily adapted for a plant-based diet and lifestyle.
I have taken some favorite classic dishes and created savory, herbaceous, satisfying versions using only plant-based ingredients.
MEZZE SPREAD + COCKTAIL HOUR:
We will start the evening by gathering around in my living room for a lavish spread of plant-based Persian + Mediterranean mezze small bite appetizers. I will also be serving my signature “Persian Persuasion” Cocktails + Mocktails (drinks are complimentary).
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.
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 aromatic Vegan Persian Rice Custard called “Yakh Daar Behesht” which translates to “Ice in Paradise”. 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.
HOW TO BOOK A SEAT
You can email me at email@example.com or click here and send me a message to let me know you would like to book a seat for the Saturday, January 19th dinner. I will follow up with all the details and confirm your reservation.
Join me for a lavish feast on Friday, January 25th, featuring one of my favorite Persian rice dishes: Tahchin (Baked Saffron Yogurt Rice) smothered in a Carmelized Onion +Barberry topping, along with Braised Turmeric Lemon Chicken, Chopped Salad Shirazi, Most-o-Khiar (cucumber yogurt sauce).
We will kick off the evening gathering in my living to nibble on a gorgeous spread of Mediterranean Mezze Small Plates + Appetizers, featuring my signature Persian Cheese + Herb Platter, Stuffed Grape Leaves, many dips and assorted Persian flat breads. I will also be serving complimentary Persian Persuasion Cocktails + Mocktails.
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AND SCHEDULE FOR THE EVENING.
I’m deeply honored to have my SAVAGE TASTE PERSIAN SUPPERS + SALONS featured on EATER LA!
Here is a link to the full article: https://la.eater.com/2018/11/28/18105614/savage-taste-queer-silver-lake-persian-dinner-popup-parisa-parnian-los-angeles
Message me HERE if you’d like to get on the invite list for future dinner parties and gatherings!
In addition my extensive background as a lifestyle/product designer & illustrator, I am also a passionate cook, event planner & hostess. I curate special dinners at my home in Silver Lake, where everything from the layout & styling of the tableware to the graphic design of the menu are part of my creative process.
Because I am a believer of the indoor/outdoor dining lifestyle, I am a big fan of beautifully designed melamine tableware that can be bold, colorful, memorable while also easy to handle and clean.
Below is an example of one of the menus I designed for a POP-UP DINNER earlier this summer. I designed both the graphics/visuals/branding of the menu as well as designing the dishes and offerings on the menu.
Below are some more visuals from the events.
This past Saturday, I hosted the second installment of a pop-up dinner party series at my home in Los Angeles. I was meeting and greeting all the dinner guests when one of them, who was a friend of a friend, asked me what the purpose of my dinner party was.
That question took me by surprise. I guess I just assumed everyone who had signed up to come to this gathering was looking to have a delicious culinary experience and maybe meet some new people. As I took a minute to gather my thoughts and respond to his question, I had to dig deep and ask myself what exactly the purpose of these dinner parties are.
Although I have made my living for the past 20 years as a fashion/ lifestyle designer and visual artist, cooking and feeding people has been a recurring theme in my life for as long as I can remember. As with many immigrant families, sharing a communal meal of large platters of food has been a part of my upbringing. It is one of the most significant and accessible ways for friends and family to experience a sense of abundance, even during the most difficult of times.
In my early childhood, my parents had lost all their wealth and possessions during the Iranian Revolution and had to start over in Arizona with only their talent and determination. I remember the joy of gathering around the dinner table for large platters of buttery, fluffy basmati rice and slow-cooked braised eggplant to ease and comfort us in our somewhat hostile and foreign environment (where our white Republican neighbors were both suspicious of and slightly fearful of us.)
Later in my young adult life, when I had moved to New York City in the mid 90's to study fashion at Parsons School of Design, I came out to my parents over the phone while stirring a pot of Ghormeh Sabzi to feed a couple of queer Iranian friends who were visiting me from San Francisco.
Ironically, I had been told that when a woman has mastered cooking this national dish, that she was ready for marriage. In my case, mastering Ghormeh Sabzi gave me the courage to come out as queer.
Breaking bread and sharing the dishes of our motherlands became a big part of the underground queer Arab/Middle-Eastern/Iranian/SWANA scene back in the 90's and early 2000's as well. Long before we had social media to connect us, those of us who were part of these diasporas that had denied our queer/trans existence, were hosting dinner parties and potlucks in our humble apartments and walk-ups in Brooklyn, Queens, San Francisco, Oakland, and many cities in between. We shared stories of both the positive and sometimes devastating effects of our coming out to our respective families, as well as held space for those of us who were still living in the shadows that we called the closet.
I moved around a bunch in my twenties and thirties for my fashion/design career: from New York to Minneapolis and back to Brooklyn before moving West and spending some time in the Bay Area before making Los Angeles my home seven years ago. Every time I start over in a new town, my first impulse has been to build community by inviting folks over to my home for an authentic Persian/Iranian meal.
Building community in LA has proven to be a completely different animal than what I have experienced in any other city I have lived in. Folks here are over-scheduled, over-worked, over-committed and have to factor in commutes, parking and geography every time they want to make a social commitment. People tend to congregate mostly with others who work in the same field as they do (read entertainment/movie industry). That organic way in which I have met and built friendships in other towns has proven to be rather ineffective in LaLa Land.
For me, creating these SAVAGE MUSE pop-up dinner parties is partly a way to bring together other folks who fall under the intersectional umbrella of mixed cultures, heritages, sexual and gender orientations, occupations and creative interests to come together and break bread together in a visually inviting, comfortable space.
It is also partly a way for me to more fully express my potential as a lifestyle/brand designer, event creator, visual artist and creative director who can create a seamless brand from the menu design to the social media marketing to the table setting to who I staff and what food I cook and serve. Every aspect of these dinner parties is part of the "Savage Muse" philosophy and aesthetic.
If you would like to get notified of upcoming SAVAGE MUSE events or read future posts and stories, subscribe to my newsletter at the bottom of this page or click here to send me your contact info. I hope to see you at a future SAVAGE MUSE event!