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A Persian feast
The story of how I was invited to the home of Iranian-born Afarin Ketabi to sample the dishes of her Persian culture this week is too long to go into. She is an exceptional cook and one of the most gracious hostesses I have ever met.
I was honored to be there, dining on beautiful trays of rice, meats, and vegetables.
There was more: yogurt and cucumber dip, yogurt and spinach dip, stuffed cabbage leaves, a lamb khoresh, eggplant khoresh (think of khoresh as a kind of stew), sweet and sour stuffed chickens, and homemade saffron ice cream, which Afarin's husband, Mahmoud, sandwiched between sugar wafers to make the most luxurious ice cream sandwiches imaginable.
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Yes, I agree that Afarin is an exceptional hostess. The combination of delicious tastes, elegant presentation, and stimulating conversations with both Afarin and Mahmoud made this a most successful dinner party. Their guests were most gracious and enlightened about Persian cuisine. I doubt we will be as impressed in area restaurants after their extraordinary introduction of Persian foods to all of us.