A Series of Culinary and Musical Journeys Across Iran by Chef Nasrin

Night One: Rasht, Gilan

After arriving to the U.S, Chef Nasrin began cooking professionally in New York at Eat Offbeat and later opened Nasrin’s Kitchen. This series shares the regional flavors and hospitality of Persian homes, beginning in Rasht on the lush Caspian coast, where herbs, garlic, and tart flavors shape the cuisine.

Dinner is served family style, with dishes passed and shared throughout the evening. Welcome drinks and live music are included.

On the table throughout the meal
Fresh homemade sangak bread · Organic sabzi khordan (fresh herbs) · Homemade pickles · Zeytoon parvarde (olives with walnuts and pomegranate)

Starters
Kaal Kabab — grilled green plum kabab (vegan, gluten-free)
Paneer Vivich — local cheese with herbs and walnuts (vegetarian; contains dairy and tree nuts)

First course
Baghali Ghatoq — fava bean and dill stew (vegan, gluten-free)
Mahi Tursh — Caspian fish in a tart pomegranate-herb sauce (contains fish)

Main course
Joojeh Kabab Tursh — sour-marinated chicken kabab (gluten-free)
Kate Rice — steamed Gilaki rice (vegan, gluten-free)

Dessert
Firni with Rose Jam — chilled rice pudding with rosewater preserves(vegetarian; contains dairy)

Wine
1 complimentary glass of organic Lebanese wine

Santur player
Live traditional persian music