Supper Club Numero Dos

So: what all did I #cookforiran? Let’s see!

We had a sabzi platter. We had a yogurt dip with chard. Homemade barbari bread. Kuku. Dolmeh. Kidney bean dip. Torshi. We had baghali ghatogh. Dal adas. Khoresh rivas. Rice. Salad shirazi. And a brown butter pistachio cardamom cake to finish. 🍰

Overwhelming thanks to @swaledalebutchers for their generous donation of 🐑. The best. Always. Thank you.

Other “fun” bits: I used chard in the yogurt dip instead of spinach because that’s what’s in season. Yay for @londonfarmers ! Chard also made an appearance in the kuku, along side some gorgeous French walnuts from @crowd_farming . English broad beans are at their peak right now as well, so baghali ghatogh was a no brainer, and of course I had to use @clarence_court eggs. Spring in the UK also means rhubarb— so khoresh rivas it was, made all the more delicious with the @swaledalebutchers mutton. 🏆

Everything was seasoned with @halenmon sea salt from Wales, with the exception of the dal adas, which I topped with black lava salt I picked up earlier this year in Iceland. The pepper was black maceron from last year’s holiday in the Île de Ré, while smoked paprika from an Andalusian jaunt made its way into the kidney bean dip. Last but not least— Walthamstow was the home of William Morris, so I tipped my hat to that local legend with Strawberry Thief tablecloths. 🍓

I feel like there’s something I’m forgetting 🤔 I picked the pickles. I baked the bread. I fed 16 strangers. I shared my food, my family, my culture, my self. We raised money. We raised awareness. We raised our glasses to Mahsa Amini, and to the promise and hope of the future. #womanlifefreedom