excerpt:
[Hoss] Zare led the way with his signature dishes, pomegranate and walnut stew deconstructed with French flair, and koofteh stuffed with rack of lamb. Americans loved the flavors, and Iranians felt an emotional connection — it was a taste from home, but fresh, modern and interpreted with high-end ingredients and plating panache.
The food world noticed, too. When New York’s James Beard House asked Zare to cook a Persian New Year feast in 2009, Zare said, “It was a highlight of my career.
excerpt:
Kufteh is the Persian term for mashing cubes of meat into a ground mixture, which can then be shaped into giant meatballs. This recipe hails from Tabriz in northern Iran, where chef Hoss Zare of San Francisco grew up eating the herb-flecked meatballs swimming in a chicken broth flavored with dried lime and turmeric.
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Kufteh Tabrizi is traditionally served at the start of spring, or No Rouz. Its bright jewel-like barberries are supposed to represent wealth and prosperity for the coming year. Zare suggests making the meat mixture a day in advance to help meld the flavors together. One meatball is ideal for sharing between two people.
selected events:
Persian New Year Festival & Fire Jumping : 6-10 p.m. March 19, Persian Center, 2029 Durant Ave., Berkeley. Jump over a bonfire to shake off the darkness of winter and welcome the brightness of spring. Persian music, food and craft vendors, cultural organizations and children’s activities. Free. http://bit.ly/2STnrzw
Friday Nights at OMCA — Nowruz Celebration: 5-9 p.m. March 22, 1000 Oak St., Oakland. Enjoy Persian music and dance in honor of the holiday. $6.95-$15.95. https://bit.ly/2XnjLV6
Nowruz 1398 Gala: 7:30-11 p.m. March 22, San Francisco City Hall, use main entrance on Polk Street. Three-course dinner, music, dance and entertainment, hosted by San Francisco mayor London Breed and supervisor Ahsha Safai, in partnership with Persian Women in Tech. $150-$500. https://bit.ly/2SrBy9U