Join us Sat, March 22, for a feast celebrating the arrival of Spring with mouth watering dishes from the different regions in Iran. Nowruz marks the first day of spring and the beginning of the year in the Persian calendar. The word "Nowruz" itself translates to "new day." There will be a traditionnaal Haft-seen, a traditional table setting for the Persian New Year and we will talk about what each item represents.

We are excited to feature Nader Daouk, Tarot Card reader who will be available to give readings throughout the evening for those interested.


Kuku Sabzi (Herb Frittata)
A dense, herb-packed frittata made with eggs, parsley, cilantro, dill, fenugreek, walnuts and barberries. It represents growth and greenery.
Zeytoon Parvardeh (Marinated Olives with Pomegranate and Walnuts)
This flavorful dish comes from northern Iran, particularly Gilan province. It’s made with green olives, crushed walnuts, pomegranate molasses, garlic, and fresh herbs like mint and cilantro. The combination of sweet, tangy, and savory flavors will entice your tastebuds
Kashke Bademjan (Eggplant and Whey Dip)
A rich and smoky dip made with fried or roasted eggplant, garlic, caramelized onions, and kashk (fermented whey).
Sabzi Polo ba Mahi (Herbed Rice with Fish)
A fragrant rice dish made with fresh herbs (such as parsley, cilantro, chives, and dill) and served with fried branzino, symbolizing rebirth and prosperity.
Baghali Polo (Lamb Shank Rice with Fava Beans and Dill)
A fragrant rice dish made with fresh or dried fava beans and dill, served with lamb shank.
Sholeh Zard (Saffron Rice Pudding)
A fragrant and creamy rice pudding made with saffron, rosewater, sugar, and cardamom, garnished with cinnamon and slivered almonds.