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| From blog |
One of the joys in life is breaking bread, literally, with friends over a bottle of wine, engaged in stimulating conversations, and enjoying the cooking of another persons’ talents.
Such was an evening spent last night at a friend’s home, an artist whose home was in Tehran, Iran. She immigrated to the USA over thirty years ago, became a citizen, and is an accomplished artist in her own right. She shows in galleries, has illustrated children’s books, and teaches art classes to talented school age children. Her artist work in acrylics is amazing, as is her culinary skill. I wholeheartedly believe people who love art, love food. I have found this to be the case in many of my artsy friends. Food, wine and paint. They are synonymous.
The meal began with a simple display of black olive spread, green grapes and freshly sliced French baguettes. Sipping a rich Merlot with the hint of black cherry and the black olive combo was ideal.
Then, our first course was a salad I brought to add to the meal. Baby spinach, Roquefort cheese, sliced pears, avocado, red onion rings, fresh raspberries and chopped almonds, tossed in a lemon/olive oil vinaigrette.
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A combination of reds and greens - matched her floral arrangement perfectly.
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| From blog |
The main course was classic Iranian cuisine. Basmati rice, steamed for about 10 minutes, drained of water, then tossed with sauteed turkey breast, shredded green cabbage, currants and cinnamon. Thinly sliced potatoes were placed on the bottom of a non-stick pan, topped with the rice mixture, covered and cooked for about 50 additional minutes. Inverted onto a plate, it was crispy on the outside, but fragrant with the spices in the interior.
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| From blog |
For an accompaniment, plain yogurt with diced cucumbers, garlic and sprinkled with dried baby rose petals and toasted almonds was served.
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The combination of cool flavors and cucumbers was a refreshing side to the more substantial rice dish. I had to have seconds. The perfume of cinnamon, rose petals and currants was sweetly satisfying.
Dessert was a simple Greek yogurt topped with fresh raspberries. A meal fit for friends to share with laughter, simplicity at its best, yet cooked with love. Persian cuisine. I don’t cook it, so it’s a treat for me. Friends with diversity in the kitchen. Appreciated more than one can imagine.
