If you Google "Persian recipes" there are lots of options if you wanted to participate and bring something Persian. The Persian table has a variety of flatbreads and dips, like hummus and babaganoush (eggplant dip). Also plain yogurt can be used like a dip or used as a topping for rice and other foods. Sometimes plain yogurt is thickened by letting it drip in cheesecloth and a sieve. The very thin flatbread Lavash is served with green herbs, cubes of feta cheese, sliced radishes and tomato slices. Here is a paragraph from Wikipedia
There are certain accompaniments (mokhalafat) which are essential to every Iranian lunch (nahar) and dinner (shaam), regardless of the region. These include a plate of fresh herbs, called sabzi khordan (basil, cilantro, Coriander, fenugreek, green onion, mint, radish (black, red, white), savory (marzeh, origany or sweet fennel), tarragon, Persian watercress or (shaahi), a variety of flat breads, called naan or noon (sangak, lavash, barbari), fresh white cheese (panir, somewhat similar to feta), walnut, sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian gherkins (khiyarshur) and mixed pickles (Torshi) are also considered essential in most regions.
For Torshi, you would chunk up things like carrots, cauliflower, maybe turnips, and soak in salted water for a few days. Ingredients and things like Lavash bread, sesame cookies, and torshi can be bought at the Phoenician Bakery, 608 George's Road, North Brunswick NJ.
http://www.foodnetwork.com/recipes/elli ... index.html
Users browsing this forum: Jim Cassidy and 3 guests