The Ancient Cuisine of Persia

Embark on a flavorful journey through the diverse regions of Iran with Mitra as she guides you in exploring the rich and ancient cuisine of Persia, celebrated for its vibrant use of meats, fragrant herbs, fresh fruits, and nuts. She’ll begin with Nargesi, a northern Iranian favorite that features eggs gently poached atop a bed of caramelized onions and tender spinach, finished with a splash of tangy pomegranate molasses, creating a dish that resembles the delicate narcissus flower, ideal for breakfast, lunch, or a light evening meal. Next, cool off with Abdoogh khiar, a refreshing, chilled soup blending creamy yogurt and crisp cucumber, garnished with chopped nuts and aromatic herbs, making it the quintessential summer lunch. Savor the enticing aroma of Kalam polo, a specialty from Shiraz, where fluffy rice is layered with sautéed cabbage leaves, fresh basil, and tender cubes of meat seasoned in a medley of traditional Persian spices, perfectly reflecting the poetic and garden-filled spirit of the city. Conclude your culinary adventure with Cake Yazdi, delicate cupcakes infused with floral rosewater and warm cardamom, inspired by the renowned confectionary traditions of Yazd in central Persia, a city famed for its exquisite sweets and captivating architecture.Complementary wine pairing.