Persian Inspired – Early Spring Menu

Last week we attended the Les Dames d’ Escoffier Celebrating Food Symposium and provided a tasting of our Chaia tacos. There were many delicious foods to try and lots of foodies and chefs to talk with and learn from. A highlight of the event was a Persian Jeweled Rice dish made with orange peels, almonds, barberries and pistachios by local chef Najmieh Batmanglij. As a wedding dish, it represents gold, rubies, emeralds and pearls. The recipe can be found in Najmieh’s latest book Food of Life . We picked up a copy at the event and decided to make a few things this weekend for a guest coming to DC. Note: We highly suggest getting the book, but similar recipes can be found online. Najmieh also teaches cooking classes in her Georgetown home, for those of you who are local.

Early Spring Menu

Cucumber and Pomegranate Salad
Persian Jeweled Rice
Saffron Chicken Kabab with Grilled Cherry Tomatoes and Lavash
Easy Berry Crisp