Join Omid Roustaei as he dives into the sour and sweet flavors of Iranian cuisine, and teaches us the Persian concepts of garmi (warming) and sardi (cooling) foods. Similar to the ayurvedic mindset, these recipes tap into an ancient approach to food, and Omid delivers them with a delicious new approach. We’ll enjoy lubia polo (rice with beef, green beans, seasoned tomato sauce, and potato tahdig); torshi bademjoon (pickled eggplants with herbs and Persian spices); and khoresh kadu halvaee (chicken and butternut squash stew with golden plums). We’ll complete the meal with salad anar-o khiar (pomegranate and cucumber salad with feta and mint), and ferni, a creamy rice pudding with rosewater. Bring your appetite and pull up a chair at Omid’s family table.
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