The meal isn’t for 2 more weeks, i just like to give myself time. But thinking saison seems a good choice, i’ll have to see whats available. I would do a mead but not sure i’ll be able to find a decent one, if i do i’ll grab that as well. Thanks for advice everyone. |
I’m sure Dogfish Head will resurrect a Persian archaeological beer soon if they haven’t already. |
Since you all have been on edge of your seats here is a meal recap:
A young chef who has bummed around some famous kitchens in NYC and the bay area wanted to share his culture so started hosting these dinners using seasonal ingredients. held at his Brooklyn loft it was 14 of us (7 couples BYOB).
The food was Iranian Pistachios to snack on first, amazing.
Kookoo Sabzi a green Frisbee looking herb fritada
Mast-o-khiar a yogurt with cucumber, green raisins, and walnuts you spread this on everything. for good reason its delicious
An herb salad
Dami baghali which is rice with fava beans (apparently rice cooking preparation is hot topic in Iranian households)Then bottom of the pan is coated in lettuce and you get super crispy lettuce/rice chips which were awesome.
Then we had chicken which was roasted all day in like a hundred ingredients such as orange blossom, saffron, turmeric etc.
The beers I chose based on your advice in this thread were Crooked Stave Hop Savant which is an American Pale Ale with Brett super dry and a bit funky. And Evil Twin’s Plastic Man a saison that tasted of lemongrass and yeasty. i’d say both complimented the herbaceousness of Persian cooking quite well.
In conclusion that’s the main difference between Iranian cooking and other middle eastern cuisine is that its far more herbaceous and less focused on spice. So pair your beers with that in mind.
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Originally posted by Jow
Since you all have been on edge of your seats here is a meal recap:
A young chef who has bummed around some famous kitchens in NYC and the bay area wanted to share his culture so started hosting these dinners using seasonal ingredients. held at his Brooklyn loft it was 14 of us (7 couples BYOB).
The food was Iranian Pistachios to snack on first, amazing.
Kookoo Sabzi a green Frisbee looking herb fritada
Mast-o-khiar a yogurt with cucumber, green raisins, and walnuts you spread this on everything. for good reason its delicious
An herb salad
Dami baghali which is rice with fava beans (apparently rice cooking preparation is hot topic in Iranian households)Then bottom of the pan is coated in lettuce and you get super crispy lettuce/rice chips which were awesome.
Then we had chicken which was roasted all day in like a hundred ingredients such as orange blossom, saffron, turmeric etc.
The beers I chose based on your advice in this thread were Crooked Stave Hop Savant which is an American Pale Ale with Brett super dry and a bit funky. And Evil Twin’s Plastic Man a saison that tasted of lemongrass and yeasty. i’d say both complimented the herbaceousness of Persian cooking quite well.
In conclusion that’s the main difference between Iranian cooking and other middle eastern cuisine is that its far more herbaceous and less focused on spice. So pair your beers with that in mind.
You are a very lucky man and that sounds like quite a meal! =) Thanks for all the names of the dishes so we can look up recipes. I especially liked the beer commentary. |
Darn! I thought someone was finally going to eat some of those cats I keep seeing on RateBeer. |
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