A Persian Inspired Dinner at my Home
Perhaps you saw my television show when Najmieh Batmanglij appeared and shared some fabulous recipes from her impressive book called Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. In honor of the Persian New Year, the first day of spring, Najmieh prepared wonderful and fragrant braised lamb shanks and a special basmati rice recipe. I loved her cooking so much that I asked my friend, Chef Pierre Schaedelin to use some of her recipes and prepare a beautiful dinner for a group of editors from my magazine. As Pierre cooked throughout the day, amazing aromas filled the air and I couldn’t wait for my guests to arrive. Enjoy these photos taken by me and Pierre.
1 My long marble dining table is actually two separate tables. Each one was set with a spring-like theme.
2 I used ranunculus, tulips, and narcissus in the colorful arrangements.
3 More tulips and narcissus
4 Hellebore blooms and unusual fern fronds look fantastic in these gilded vases.
5 Roasted and unroasted almonds and cashews for nibbling
6 Andy Postman - Alex Postman's husband, Jeff Young - Elizabeth Graves' husband, Pilar Guzman - VP Editor-in-Chief of MSL, and her husband Chris Mitchell
7 Raymond and Meesha Haddad - VP Executive Managing Editor Publishing, Elizabeth Graves - VP Editor-in-Chief of Weddings
8 Chris Mitchell, Alex Postman - VP Editor-in-Chief Whole Living, and Andras Szanto - Alanna Stang's husband
9 Alanna Stang - Executive Editor of MSL
10 Early in the day, Pierre simmered dried chickpeas until tender to make his rich and sesame-laced hummus.
11 He also slow-roasted eggplant halves studded with garlic cloves in preparation for baba ghanoush, or eggplant dip.
12 Lamb shanks for the braised leg of lamb, called run-e-barreh - The lamb was flavored with advieh (a very fragrant Persian spice mixture), saffron, turmeric, garlic, onion, citrus zest, and honey.
13 The lamb was rubbed with the spices before browning.
14 Browning the shanks
15 After browning, the lamb was braised slowly in the oven until it was succulent and tender.
16 Finishing the piquant gravy for the lamb
17 The lamb was a real crowd pleaser.
18 The filling for the grape leaves - bulgur, carrots, celery, pine nuts, currants, parsley, cilantro, and dill
19 The grape leaves were blanched for a few minutes and plunged into cold water. Blanching makes them softer and easier to roll.
20 To begin rolling, Pierre laid out the leaves flat with undersides facing up.
21 He placed a spoonful of filling in the center of each leaf.
22 The bottom of the leaf was folded up and over the filling.
23 Next, the sides were folded in over the bottom.
24 The leaf was rolled up towards the tip.
25 And continued the rolling to completely encase the filling.
26 The rolled leaves were placed in a dutch oven where they were covered and steamed for 30 - 40 minutes.
27 The ingredients for the jeweled rice - basmati rice, barberries, raw almonds, golden raisins, slivered orange peel, and carrot sticks
28 Caramelizing the carrot sticks
29 Combining the ingredients
30 Sauteing fava beans
31 The basmati rice was rinsed before cooking to remove excess starch before partially boiling it.
32 After parboiling, some of the rice was mixed with saffron-orange blossom water and spread in the bottom of a skillet. Parboiled rice was spooned over that base.
33 The skillet lids were wrapped with clean towels, which prevented steam from escaping during the final cooking process.
34 The rice was inverted onto a platter revealing a golden crust. The 'jeweled' ingredients were spread over the top.
35 And then the sauteed fava beans. It was spectacular looking and even better tasting!
36 The first course ready to be placed on the dining tables. Warm pita bread was passed for the baba ganoush and hummus.
37 Another view of the baba ganoush and hummus
38 Dessert was an amazing coconut tart with freshly shaved and toasted coconut. The recipe is from my new Pies and Tarts book.
Martha Pins
Martha Tweets
Out of all of the foods, the dessert would be my favorite. Even though it all looks delicious, I still prefer plain ole` American food.
I'm confused about the table settings, though...one has flowers on the plates and the other one doesn't have. Did you have 2 different settings, or two different tables? I guess I thougt both tables were pushed together.
Thanks for the "tour".
Gloria G!!
Posted by: Gloria | April 6th, 2011 at 12:27 am
Growing up in Holland Michigan, we were lucky to have some friends who came from Persia.
Zari was a wonderful cook and gracious host.
Everything you posted looks terrific. You are really very good with the camera Martha.
Thank you for sharing!
d.
Posted by: Debra | April 6th, 2011 at 7:19 am
The food looks wonderful, so mouth wateringly good. I live in England so I don't get to see Martha's show but I'll find out more about Najmieh's book.
Posted by: Sara | April 6th, 2011 at 7:27 am
Hi Martha, OMG! What a delicious, beautiful, healthy, happy, generous blog post this one is! Your photos and those by Pierre are absolutely stunning!! I do remember seeing Najmieh share her cooking of this Persian inspired dinner and her wonderful cookbook. How lucky your editors were to receive such a delicious dinner made by fantastic Pierre. Your table decorations are outstanding. Learned something new again-to put a clean towel over the lid on a skillet to keep the steam from escaping. How fascinating! Love the almonds and cashews for nibbling and the delicious desserts looked fabulous, also. My MSN page has a lovely article about your delicious nibbles today. They present many of your recipes frequently and I love seeing them. Can't wait to see Sara Foster on your TV Show again today-great lady! On to The Daily Wag again. Have a great day! Jan
Posted by: Jan Erickson | April 6th, 2011 at 10:32 am
Martha, the food looks so tastey! Thanks for sharing this blog.
Posted by: KLBrown | April 6th, 2011 at 10:48 am
Your tables always make me feel happy and hungry at once. Some robin's egg blue tapers might show up on my Easter table now. Thank you!
Posted by: Alesya | April 6th, 2011 at 11:46 am
What a delicious looking feast! The flower arrangements were particularly beautiful. Thank you for sharing the festivities with us through your photos. I can almost taste the lamb
I'm sure your guests had a lovely time.
Posted by: Al | April 6th, 2011 at 12:30 pm
Looking for the Fennel Stem Pickle recipe from the April 5, 2011 show. Not able to bring it up on the website. Thank you.
Posted by: Mary | April 6th, 2011 at 2:20 pm
Hi Martha,
Beautiful event and delicious Middle Eastern dishes. The table looks beautiful, gorgeous colorful arrangements, love
Posted by: Rowaida Flayhan | April 6th, 2011 at 3:31 pm
WOW!! The feast looks awesome! I certainly have to try making it. The flowers are stunning - love the colors.
http://www.myhomedecorjourney.com/2011/04/06/discovering-yellow/
Posted by: My Home Decor Journey | April 6th, 2011 at 3:36 pm
Lovely pictures. Food looks amazing too. Martha & Najmieh, I love and admire you both so much!
Posted by: Narges | April 6th, 2011 at 3:38 pm
Just a beautiful post for a very unique dinner. I am dying for the recipes,specially the jeweled rice and stuffed grape leaves! And the flowers...don't get me started... some of my favorites ranuculas and hellebores; what fabulous combinations.
Posted by: Janet | April 6th, 2011 at 4:53 pm
I am sure, like everyone who wrote before me, that this looks absolutely delicious and my mouth is watering!
Posted by: Barbara | April 6th, 2011 at 9:05 pm
Hi Martha,
I have a question for you.In Australia we are only getting your t.v. shows of 2009. I watch it every moring.You have a segment on it at present called American Tresures (Historical Homes) I was wondering if you put a dvd out on these as I am so enjoying looking at them and I'm affraid they are not showing us all your programs.Also do you supply anyone in Australia your bed linen or do I have to order it from the USA.I don't have sky T.V.with all the non standard channels.Love catching up on the latest re your blog.Keep up the wonderfull work.
Posted by: Annie Bush | April 6th, 2011 at 9:51 pm
Hello Dear Martha. This is Roya from Iran. I am very happy that you could taste Persian food. There are even more delicious food in Iran. Hope to see you hear one day. I always check your website from Tehran, Iran.
with love
Roya
Posted by: Roya | April 7th, 2011 at 5:48 am
Yesterday,Allen & Sinan served the same spring dinner (almost) on Allen's china from Newark NY and bouquets were flowers Sinan picked from his cutting garden here in the district. SYNCHRONOUSITY
Posted by: ann | April 7th, 2011 at 12:05 pm
My mouth is watering Martha! Where can we find the recipes for these scrumptious dishes?
Posted by: Pierre | April 7th, 2011 at 12:27 pm
What a feast -- everything looks so wonderfully good!
Posted by: Suzanne | April 9th, 2011 at 5:49 pm
I just spent 3months in Florida and was very happy to see your show again. Ever since you moved to the hallmark channel we cannot see you in Canada anymore. Any way you can help us with that. I live in Montreal.
Posted by: Joelle | April 9th, 2011 at 10:09 pm
Mouth watering recipe . love this article
Posted by: Shalini k | May 16th, 2011 at 7:04 pm
Martha trying to find a platter you prepared on your show quite along time ago. It had many varieties of tomato slices, with slices of mozzarella, basil olivr oil. it was so beautiful & would like to try it. If you can help me I would truely appreciate it.
Thanks, Sharon Marquez
Posted by: Sharon Marquez | May 24th, 2011 at 7:05 pm