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"Bottom of the Pot cookbook" Dinner

Downtown Vancouver, Vancouver
SOLD OUT

$50.00

Restaurant
Available for purchase
Banquet (20+ Guests)
persian
Local, Organic
In-Person
Menu Price: $50 (USD) / $65 (CAD) This event is a collaboration between Komaaj and Naz Deravian, The Author of "Bottom of the Pot cookbook". We will be serving some of the delicious dishes from the Cookbook in a casual buffet style setting. A selection of wine paired with our menu will be available for Purchase at the event.

Menu detail

Khiaar Daalaar
Appetizer
Persian cucumbers, golden beets, carrots, barberries with cilantro-mint dressing.
Zeitun Parvardeh
Appetizer
Green Olives marinated with pomegranate Molasses, walnut and herbs.
Noon Paneer Gerdou (paneer parvardeh)
Small Plate
Feta cheese mix with walnut, dill, tarragon, parsley, chives, dried Wild garlic, Persian hogweed spice and olive oil. Whole wheat turmeric bread.
Borani Laboo
Small Plate
Greek yogurt, Labneh, roasted beets, basil, tarragon, mint, garlic Sumac and olive oil.
Katte
Entree
White basmati rice, white smoked basmati rice, butter, ghee, olive Oil, salt and pepper.
Shevid Polo
Entree
White basmati rice, dill, chives, turmeric, butter, olive oil, salt and pepper.
Morghe Torsh
Entree
Wild cumin roasted chicken thighs cooked with walnut, herbs, Chickpeas, Sour orange molasses, onion and garlic.
Kashk Bademjaan
Entree
Smoked eggplant, Garlic, Mint and whey.
Sekanjebin
Beverage
Mint and vinegar sherbet served with shredded cucumbers and Mint leaves.
Beh
Dessert
Poached quince with sugar and lemon.
Chai Siaah Gilan
Beverage
Late summer harvest black tea from Gilan province brewed with Dried orange blossom.
Orange Masghati
Dessert
Orange juice, cornstarch, sugar and butter.

"Bottom of the Pot cookbook" Dinner

Downtown Vancouver, Vancouver
(Exact Address will be shared upon purchase.)