For this installation of Salt & Pomegranates, I’m gleaning inspiration from two recent cookbooks: Samarkand: Recipes & Stories from Central Asia & the Caucasus and Taste of Persia: A Cook’s Travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. The cuisines of these regions reflect the diversity of their populations as well as the unity of their ingredients (lamb, pomegranates, saffron, warming spices, bright herbs, flatbreads, stews). But, most importantly, they each convey an all-encompassing feeling of abundance and hospitality.
Please join us for a family-style feast — a table laden with delectable dishes featuring a variety of savory salads, redolent rice dishes, tender lamb, stewed vegetables and all manner of sumptuous delights.
An optional Georgian wine flight will accompany the meal, as well as homemade tarragon soda, and we’ll finish off the evening with tea from a traditional Russian samovar.
A Taste of the Caucasus and Central Asia
Sunday, December 11, 2016
Court Tree Collective: 371 Court St, Bklyn 11231
Optional Wine Flight: $15.76
Purchase your tickets here.
Served family-style, similarly to a Georgian supra.
*Menu is subject to change based on availability.
|FIRST COURSE||Sabzi Khordan: fresh herb plate
Assorted Fresh Salads: onions with barberries; radish, cucumber, and herbs; Korean spiced carrots
Beet Borani: a salad of roasted beets with yogurt, fried onions, and toasted walnuts
Fried Potatoes with Svanetian Salt
Azeri mushrooms: slow-cooked mushrooms with fresh herbs
Kuku Sabzi: Persian “frittata” with green herbs, walnuts, barberries, and rose petals
Badrijani: Grilled eggplant stuffed with walnuts, garlic, and herbs
|MAIN DISHES||Azerbaijani Lamb and Chestnut Stew
Bainjan Shley: Kurdish eggplant and tomato stew
Buckwheat Kasha with Caramelized Mushrooms
Buttered Rice Under a Shah’s Crown
|DESSERT||Candied Quince with Chopped Nuts
Assorted Seasonal Fruit