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Persian experience in Milan

Horaire
20:30 - 23:00
Type d'événement
Dîner
Type de cuisine
Perse
L'hôte parle
Nombre d'invités
De 2 à 4

Menu

appetizer

Mirza Ghasemi: eggplants and eggs dip

Eggplants once smoked are mashed, cooked with tomatoes and flavored with turmeric and garlic. During the last minutes of cooking fresh eggs are added and scrumbled in the dip. The dish is scented with intense dried mint.

Mast-O-Khiar: yoghurt and cucumber dip

It may be compared to the Greek Tzatziki but yoghurt is thicker and sometimes I add some dill to make its scent more intense.
Another Persian ingredient I use are chopped walnuts to give a crispy texture and a few green raisins ("keshmesh") for a touch of sweetness.


main dish

Ghormeh Sabzi and Tahdig: green herbs stew with crispy rice

This is probably the national Iranian dish and you can find it anywhere, from north to south of the country. It belongs to the family of "khoresh" that is stews.
Halal lamb and beef are gently stewed for hours with green ("sabzi" in Persian) herbes. Parsley, leeks or green onions, coriander and a few leaves of fresh spinach are enriched by the magic taste of fenugreek leaves and the perfume of dried limes.
It's served with Tahdig, crispy basmati rice goldened with Birjand saffron (“tahdig” means “bottom of the pot”, which is exactly where the crispy layer is formed).

Ab-Ghoost/Dizi: lamb chickpeas stew

This delicious stew is the triumph of red and yellow colours if compared with Ghormeh Sabzi which is total green.
"Ab" means water and "ghoost" means meat and this is exactly the sense of the dish: a juicy stew made of cheakpeas, white beans, lamb onions and tomatoes gently flavored with turmeric and refreshed with dried lime. Sometimes, when seasonally available, I add some quince to give a further Persian soul to this dish. It's served with Tahdig.


drinkings

Lahijan Tea with Shirazi orange flowers

It may seem so strange to give such a dignity of mention to tea ("chai") but Tea in Iran is not just a beverage issue but rather a real member of the family.
The one I prepare, Lahijan Tea, is autoctone and comes from the Gilan region near the Caspian sea. I brew it with fresh ginger to add a slightly spicy boost and Shirazi dried orange flowers ("Bahore Narenj") to finally reach the peak of pleasure.

Quince Tea

This is something I had never found anywhere else in my trips and only Iranians brewing traditions could give such an opportunity to try it.
It is basically a tea made of dried quince ("beh") stewed for 10/15minutes. What you get is a sweet and round taste caressing your mouth and I guess your soul too.


Boissons

Thé

Photos & Vidéos

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