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

Tabriz - Crossroad of the Silk Road 

Tabriz sits in Iran’s northwest, near the borders of Armenia, Azerbaijan, and Turkey, and was historically a major Silk Road trading post — one of Iran’s oldest and most cosmopolitan cities. The region’s Azeri-Turkic population shaped a cuisine distinct from central Persian cooking: sour flavors from dried plums and verjuice, heavy use of walnuts, and large communal dishes like Kufteh Tabrizi built for sharing. Winters here are harsh, so the food leans warming and hearty.

ON THE TABLE 

Always present: 

Fresh Homemade Sangak Bread Sabzi Khordan — a platter of fresh herbs 

Homemade Yogurt 

Turshi — pickled vegetables 

Starter: 

Green Bean Kuku - A savory green bean and egg frittata. 

Dolmeh Barg — grape leaves stuffed with rice, herbs, and split peas (Tabriz, vegan/GF) 

First Course: 

Khoresht Havij served with Rice — carrot stew, sweet and warming (vegan, gluten-free)

Main Course: 

Kufteh Tabrizi — large stuffed meatball (rice, split peas, herbs, sometimes egg or dried fruit inside) simmered in tomato-plum broth (contains egg; gluten-free) 

Side:

Mast-o Khiar — chilled yogurt with cucumber, dried mint, and rose petals (vegetarian, contains dairy)

Dessert:

Sautela Ash - a comforting Azari rice pudding to close the evening.

Wine
1 complimentary glass of organic Lebanese wine

Santur player
Live traditional persian music