This is a Persian dish of eggplants, walnuts, garlic, dried mint and kashk. Seti picked this dish for Laura and Sayat to turn into an Istanbul Modern dish.

We turn many things (vegetables, breads, fruits, dough) into pouches to be stuffed in the Middle East. Borekas can be made from phyllo, puff pastry, yufka or yeasted dough. We picked borekas (boreks or bouregs) for Seti to prepare for this event.

Seti is bringing one of Iran's most refreshing salad's to appetizers. We're excited to celebrate the bounty of the California tomato season with Persian flavors.

Kibbe naya (Lebanese) or cig kofte (Turkish) are the fundamental Middle Eastern tartar. Laura and Sayat use the flavors from this heavily seasoned dish to make a delicate salmon tartar.

Pilaf is a dish that unites all the countries on the Silk Route West of China. Iran is the birthplace of polo dating back to the first recipe in 11th century by Ibn Sina. This is the beginning of a tradition that created Ozbek polo, biryanis and jambalayas. Seti brings one of the most famous polos, Shirin polo or jeweled rice out of modern Iran. Sour orange, saffron, almonds, and pistachios make a sweet, sour, fluffy and comforting polo. We'll save the story of karniyarik (lamb stuffed eggplant) to the feast.

We will pair Seti's baklava cake with our home-made pistachio icre cream.

Cocktail -- Gin Sekanjabin (ancient Persian summer sherbet) 4 oz White wine or raki -- Paired with mezes 4 oz Red wine -- Paired with entree 4 oz Eucalyptus and rose liqueur -- Paired with dessert. This is a traditional liqueur made by Istanbul Modern for all of their meals. 1 oz Other wine available for purchase