Even though I was feeling under-the-weather, thanks to Ewa and the sketchy burritos she brought home, I was invited to attend a small get together at a colleagues home. They were celebrating his wife’s first commissioned painting and invited me over for a night of amazingly delicious Persian food.
Even though I have had Persian food before, I have never actually had any made specifically for me. We have always gone to a restaurant or tried some at a friends party. This was the first time that I had dishes made especially for me! My co-worker’s wife started off with saffron tea (chia/chai) and shirini :
The tea was exceptional. It had a strong flavour with hints of saffron and his wife showed us the “Iranian way” to add sugar to the drink. Instead of placing the sugar cube directly in the tea, you put place the cube between your front teeth and bite down with just enough pressure to hold it. Then you take small sips and let the tea wash over the sugar cube, which then sweetens the tea as you drink it. The sugar she gave us wasn’t ordinary sugar either, she had all kinds of flavoured sugars (which I neglected to take a photo of!). I particularly liked the rosewater sugar, but she also had vanilla, saffron, cardamom, anise and lime. each of the sugars was pressed into a delicate little shape. The rosewater “cubes” looked like roses, the vanilla like little gold domes. The first one to go was the leaf-shaped lime flavored sugar, followed shortly by the vanilla. She gave me some of the cardamom sugar to take home and I look forward to using it in my daily tea.
The cookies that she had set out with the tea were amazing. Shirini (sweets) were surprising. She had made two flavors, coconut and walnut. I tried the walnut first and it was similar to meringue in consistency, but outrageously delicious. It was so light and flavourful and I complimented her on the ability to make something so tasty, but so delicate. The coconut one was just as wonderful and I actually liked it more. I so wanted to take a huge box of them home, but I also don’t want to detox again after overdosing on Persian sweets.
After the tea, she brought out torsu (pickled vegetables) and we sampled those until the main courses arrived. As a vegetarian, I was a little worried that I may have to eat some meat dishes since I didn’t want to offend anyone. When the main courses arrived, the non-vegetarians had joje kabob, ghorme sabzi, hummus, olives, barbari bread, grilled vegetables, zafrani pulao, and salad-e shirazi.
The food smelled amazing and she had even put some food into to-go containers, so that way we could take it take to families (or in my case, back home for devouring later). As a vegetarian, however, I was presented with my own special dish:
The salad was kefir cheese, hummus, cucumbers, red/green pepper, onion, olives, feta cheese and chopped herbs. I also had some of the shirazi salad and barbari bread. The warm bread was a perfect compliment to the salad and my cousin let me try some of her ghorme sabzi after she had eaten all the lamb. I also had a small dish of rice, sprinkled with saffron and container of hummus topped with olives.
The entire meal was fantastic and I could not thank all of them enough. Everyone who was at the dinner (a bunch of rowdy Persians!) appeared to have a lot of fun and I felt bad that we had to kind of “eat and run” because I was not feeling well. It did piqué my interest in Persian cuisine, so I signed up for a Persian cooking class at the end of the month and a cheese-making class in mi-February (which I may end of missing).
It was a great evening and I can’t wait to have them over to my house for a Polish dinner! I am already planning the menu and getting excited!
Question(s): Have you ever taken a cooking class before? What was the course over? Do you still use the recipes/techniques that you learned?