Our last CK Supper Club was near and dear to my heart (well, they all are actually 😉 ) as it was a Persian Pop-Up. The menu was inspired by my favorite foods growing up with my amazing Mom’s cooking. It was so much fun to cook for my friends – old and new – but we’ll be mixing it up every month and inviting a guest chef to keep the menu fresh.
Huge thanks to our event sponsor, Whole Foods Market, for helping keep our ticket prices low and supporting our community dinner series. Also, I’d like to give a little love to my favorite Middle Eastern markets where I purchased several specialty ingredients: Samiramis in the Mission and Mediterranean Food Market in San Jose. If you’re in the SF Bay Area, drop by these wonderful markets and explore their unique products!
On the table were plates of sabzi khordan ready to enjoy. This is a simple appetizer platter with fresh Persian basil, tarragon, and other herbs plus soaked walnuts and Bulgarian feta. Wrap everything up with a piece of freshly baked lavash or barbari bread and you’re all set.
We also brought back our phone bags from our Summer Solstice event, and hid them under the plates to surprise everyone with an easy way to disconnect. Out of sight, out of mind.
While everyone was getting to know each other over drinks and nibbles, we were putting the finishing touches on our family-style dinner of Persian saffron rice, eggplant stew, and an herb stew with beef. And of course, we poured a few delicious wines along with dinner. The Kim Crawford Sauvignon Blanc was a crowd favorite, and really affordable at under $15 (sold at Whole Foods Market).
…and a bastani bar!
Finally, I was beyond excited to share Persian ice cream aka bastani with the group! We served up two scoops of this creamy goodness made by a local family-owned company called Golnazar. It’s flavored with saffron and rosewater, with small nuggets of cream. This brand is so close to the ice cream I remember eating when I visited Iran with my family many years ago.
I wanted to put my own spin on this classic with a fun DIY topping bar which included dried rose petals, baklava bits, pistachios, sour cherries, and a homemade pistachio brittle. It was super fun to see everyone’s unique take on building their own dessert.
Lastly, thanks to the talented Jonida Shkruti for capturing the evening with her beautiful photography!
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