To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen for our first joint supper club feast. The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and we sat down to enjoy a multi-course meal with paired wines: Over dessert, one diner, Chef Alison burst out with, “I love life!” We couldn’t ask for more.
- Pistachio Soup, setting the tone with an ingredient that’s highlighted in Persian cooking
- Feta Gourgères, light-as-air, easy-as-pie puffs served warm from the oven
Préambule Cremant de Loire Rosé
- Kuku Sabzi, a traditional oven-baked omelet filled with herbs, signifying rebirth
- Barbari, flatbread topped with poppy seeds
- Assortment of Torshi (pickled vegetables): Ginger-Carrot, Beets, Mango Torshi
- Cilantro Chutney, not strictly Persian, but great on bread or with rice
- House-made yogurt
Benaza Gordello 2006 (Ourense, Spain)
- Khoresh Fesenjan, slow-cooked chicken stew thickened with walnuts and pomegrante, a centerpiece of festive meals.
- Herb-Stuffed Fish, whole red snapper made quite the presentation, stuffed with parsley, cilantro, scallions, raisins and pecans (in place of the walnuts called for in the original recipe) and baked in saffron water. Barberries, a difficult-to-find Persian ingredient, were left out here.
- Saffron Rice
- Tomatoes Roasted with Sumac, a traditional spice with a berry-citrus flavor
Shaya Verdejo 2009 (Segovia, Spain)
Campellares Tempranillo 2008 (Rioja, Spain)
- Pistachio Ice Cream
- Sour Cherry Shiraz Ice Cream
- Tahini Shortbread Cookies, a not-too-sweet sweet with a nutty richness not unlike peanut butter cookies
- Cardamom Rice Flour Cookies, snowy and light as air
Click through each item for the recipe. The full photo gallery is here.