Persian Rosh Hashanah Menu
It has been a month or so since I started the Jewish Cooking Group on Facebook and I am thrilled to see it taking on its own organic life. This week I was at a conference on food writing at the Greenbrier -- a great experience by the way -- and had an idea. Once a month I will share a menu with recipes for "Shabbat with Joan" or recipes for whatever holiday is coming up. Please try them, give us your feedback, and finally, share your own recipes with us. Food plays such an important role in Jewish culture – many of the most treasured family memories are of times spent in the kitchen or around the table. So when we share recipes, we share our traditions.
I will also put the menu on my website, www.JoanNathan.com. The recipes may in part come from an article I will have written for the New York Times or from Tablet Magazine.
This month the food will be Persian, the first Jewish food of the Diaspora. I would especially love to hear your thoughts about the food and any traditions associated with it.
I hope you enjoy the recipes from this menu!
Sweet and Sour Stuffed Grape Leaves
Persian Chicken Soup with Gundi (Chickpea Dumplings)
Salad of Fresh Herbs – dill, cilantro, cucumbers, scallions, and radishes
Persian Sweet Rice with Onions and Carrots
Fesenjan – Walnut-Pomegranate Chicken
Persian Fruit Compote