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I'm having 12-15, looks like I'm making...
- Round challahs
- Roasted heads of garlic
- Carrot salad with crispy chickpeas and leeks, pomegranate seeds, and pomegranate-tahini (-fenugreek?) sauce
- Maybe mint-forward skhug?
- Beets, dates, and squash roasted with fenugreek on yogurt? (Maybe like borani banjan?)
- Stuffed onions and cabbage with rice and lentils (and dates?)
- Aash reshteh with black-eyed peas
- Jackfruit brisket
- Persian rice (with dates?)
- Saffron cake with pomegranate?
Still deciding what here is getting made for the community Seder and what is getting made just for us (will have vegans at both). Currently, I’m thinking the carrot-apple pastries will travel the best.
Starters/sides: honey tahini roasted string beans, probably roasted Brussels sprouts with pomegranate molasses
Mains: Nosher’s Hasselback holiday squash or this mushroom brisket
Dessert: usually this sesame-honey tea cake, served with apple slices, but I recently found this recipe for carrot-apple pastries that I might try instead. I’m also feeling compelled to try my hand at tayglach, so probably that, with date honey instead of bee honey if I can get enough of it.
Challah: date-cardamom, already in my freezer.
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- 3 months ago
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