A Persian Dinner Party Feast

Persian food is unlike any other cuisine I’ve had before. It balances unlikely flavor combinations like tart, tangy pomegranate molasses and tannic walnuts. Recipes measure herbs in handfuls, not teaspoons or pinches. It feels opulent, drawing from a pantry filled with ingredients like rose water, cardamom and saffron. The only thing Persian cuisine celebrates more than its sweet, savory and sour stews (yes, all three are excellent at once) is its crunchy, crackly golden rice - tahdig.

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back to basics

this recipe is exactly that - minimal ingredients (and ALL recognizable), fresh and favorable. it's protein-heavy, so you'll feel fuller longer, and brininess of the feta pairs perfectly with all the veggies. at first, i thought i'd top this salad with my standard tahini dressing, but when i realized i'd have extra cucumber to spare, i was inspired to whip together a very simple, four ingredient tzatziki dressing. 

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greens and grains

this salad was initially inspired by tabbouleh, a fresh, vibrant lebanese dish packed with parsley, lemon, bulgur and mint. it's a side dish my family has typically served with roasted lamb, hummus and pita. in this case, however, i used the salad for my standard work-day lunch as it made for easy sunday meal prep, but it would also make a bright dish at a dinner party. this salad was initially inspired by tabbouleh, a fresh, vibrant lebanese dish packed with parsley, lemon, bulgur and mint. it's a side dish my family has typically served with roasted lamb, hummus and pita. in this case, however, i used the salad for my standard work-day lunch as it made for easy sunday meal prep, but it would also make a bright dish at a dinner party. 

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