My first introduction to Persian cuisine was in 1978. To introduce (and hopefully impress my parents,) my sister’s Iranian boyfriend Hossein, prepared Jereshk Polow (Persian Rice with Barberries) for my family. It was instant love– both with the food and Hossein.

Over the past 37 years, I have enjoyed numerous Iranian dinners both at my sister’s home and at the home of Hosseins late mother, Maman. As Maman did, my sister maintains a traditional Persian dining room. A room dominated by a large Persian carpet. Family and guests sit around a beautiful Sofreh (a large ornate cloth) placed in the center of the carpet. All dishes - Aash (soup), rice and Khoreshts (dishes combining vegetables and meat) along with fresh herbs, salads, bread and feta cheese fill the Sofreh from one side to the other. The food is savored with each person helping themselves to small servings of everything. Meals are always accompanied with lively conversation. After the Sofreh is cleared away, tea and sweets always appear and conversations continue long into the night.

Barb Herring & nephew Ciruce

I would like to share my experience with you. Join me Saturday, February 7th for a Persian Dinner at First Unitarian Church of Omaha. -- Barb Herring

Note: We will forgo the traditional Persian dining room experience.  Sofreh's will be spread across tables and we will be seated in the western manner - in chairs!

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