Stories On Our Plate – SOOP and chef Mandana Moghaddam warmly invite you into Mandana’s family home, as part of the SOOP Stories supper club series, for a unique and vibrant celebration of Nowruz Persian New Year. Expect an inviting and warm lunch of Persian New Year dishes, personal food stories, and a welcome pack for guests to take home. You will also hear about SOOP’s work from across the organisation and its approach to food in day-to-day life.
A traditional Persian New Year Menu - Nowruz
Smoked aubergine gently fried with garlic and chopped tomatoes, an intense smoky warm flavour
Russian influenced salad, made with shredded chicken, peas, carrots, potatoes, and salty gherkins mixed in creamy mayo
Aromatic fresh herbs, homemade feta cheese, walnuts & almonds, served with Persian bread
Sabzi Polo ba Mahi
Dill and tarragon rice with a saffron potato crispy base, served with saffron marinated fried seabass
Fresh herb frittata with barberries and walnuts
Mast O Khiar
Yogurt and cucumber with dried mint and rose petals
Finely chopped cucumber, tomatoes, red onion, and dried mint in a vinaigrette dressing
Mandana’s own recipe - homemade pickle with date molasses and fruits
A light creamy dessert made with rice flour and milk
Persian brewed chai served with a selection of small handmade traditional Nowruz sweets including:
A variety of halvardeh made with tahini covered with different nut toppings
Mulberry shaped marzipan
Aromatic saffron and rose water caramelised almonds - brittle Florentines
Nowruz is the main celebration in Iran which dates back 3000 years. Many nations around the world celebrate Nowruz including India, Turkey, Azerbaijan, and more...
I hope you join me to welcome the start of Spring and celebrate this joyous time of year together.