Persian Spring Feast

Gastronauts

Ambrose Bierce’s once famously and accurately said: “War is God’s way of teaching Americans geography.” As Gastronauts, however, we think that food is a much, much better way to learn about places. We’ve decided to take you to dine within the perhaps greatest of the four great Barbarian cultures according to the Greeks: In Persia that ancient culture and empire, currently also known as Iran. 
There are, of course, Iranian/Persian restaurants in New York serving up semi-authentic and fully-nostalgic food—copies of faded memories of dishes eaten back in the 70’s before having fled …. Nah. That’s not how we roll. They don’t make the good stuff at these restaurants. 
We are bringing you the real deal: A home-cooked Spring Feast by our friends at Tanabel and prepared by Iranian refugee cooks who are brilliant at their offal craft. Just look at the frickin’ menu: Lamb testicles, brain, tongue, neck, and rosewater custard. Tanabel’s dinners feature acres of small dishes and plates, arriving in multiple rounds: if you haven’t been to one of their dinners, THIS is the one you ought to come to. 
So, before our National Security Advisor 'Yosemite Sam' decides it’s time for yet another oh-so-successful regime-change in the Middle East, let’s get a real taste of Persian culture and food. Ask out your date, RSVP, put on your finest outfit, and meet us at Tababel’s house in Park Slope, May 28th for an amazing Persian Feast. 
 
Turshi makhlut | Assorted spring pickles
Turshi leeteh | Fire-roasted eggplant with angelica and mint
Mast o mousir | Wild shallot and dill yogurt
Kuku eshpel mahi | Fish roe omelet (market permitting)
Kebab delo gholveh | Grilled kebabs of lamb testicles and kidneys
Sandwich maghz | Small sandwiches of fried lamb brain
Sirab shidon | Spiced lamb livers and hearts with chickpeas
Homemade sangak bread with nigella seed and sesame
Baghali polo ba zaban bareh | Lambs’ tongue and fava bean pilaf
Khoresht rivas ba gardan | Lambs’ neck and rhubarb stew
Sabzi khordan  | Classic Iranian platter of greens, herbs & crudites
Ferni ba morabae goje sabz | Rosewater custard with sour plum jam
Gosh fel | Elephants' ear fritters
 
As always, the feast will be accompanied by abundant punch and wine!
 
Please note: The exact address will be emailed to attendees the day before the event.

Park Slope

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Persian Spring Feast

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Persian Spring Feast

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