It was a very special evening when lovely friends treated me to my very first Iranian Yalda night (solstice) – a time when family and friends gather to eat, drink and read poetry by Hafez – a first century poet/fortune teller.

It was also my first Iranian meal, very lovingly and carefully prepared…spectacular, and one I will always remember!

It reminded me of Parsi dishes I’ve eaten in Mumbai. I’m always fascinatd by the cultural and historical links that flow through through food.

Dips Hummus, Yogurt and cucumber and mint, Yogurt and dill, Beetroot

Ash (almost like a soup with spinach, lentils and noodles) with Kashk garlic fried onion and garlic

Special rice with saffron, almonds and barberries

Safforn and lemon marinated Akbar joojeh (chicken) with Pomegranate sauce

A beautiful colourful tradtional style salad

Tah dig (crispy rice from bottom of pot) – a highly desired specialty

Yogurt drink – Doogh – a sleep enhancer ( a little like buttermilk)

Dessert – saffron creme caramel – wow!

Saffron tea, nuts and red fruits including pomegranate and persimmon (the red Colour of the fruits is special for Yalda)

Pomegranate

Nuts from Iran

Persimmon

Watermelon

The poetry pf Hafez – read right to left

Country came to Canberra last Saturday night when Mel and her mum from Dubbo, treated the Canberra Cooking Circle  to some real authentic old time country cooking.

My favourite course would have to be the faithful recreation of the CWA catering for the 1995 Peak Hill Debut Ball featuring Sweet Sherry…

…mashed potato and devon rolls!

…cocktail frankfurts and tomato sauce

…devilled eggs.

This was followed by pumpkin soup and damper…

..and some classic Aussie curries featuring sultanas, pineapple and just a pinch of curry powder…

…accompanied by banana and coconut.

Dessert was two styles of bread and butter pudding, rice pudding and golden syrup dumplings with cream and icecream.

Being Cooking Circles, it was not just about enjoying the food and great company….

….but also about sharing the preparation of the desserts.

Recipes were taken from the Common Sense Cookery book, and a collection of family favourites.

For the next event (open to all)…

As Her Canberra and goodfood have already discovered – it’s such a simple, but successful idea – gathering women together in a home, around a meal that is dear to the host’s heart.

There were delicious boerewors with  a white maize pap and a tasty tomato and onion sauce.

But probably everyone’s favourite was the Melkert.