Squarehead Posted September 15, 2013 Share Posted September 15, 2013 Riesling with filet mignon???? Yes, if it's Lauffener Schwarzriesling produced in Lauffen am Neckar/Württemberg.That wine is so dark that it's almost black,very fruity and would go very well with a Filet Mignon. Link to comment Share on other sites More sharing options...
riazp Posted September 15, 2013 Share Posted September 15, 2013 for me, it would be my favorite dish, Ghromet Sabsi. Its a persian stew of basically mixed greens (parsley, basil, mint, ect) with red kidney beans and cubed beef on basmati rice. Link to comment Share on other sites More sharing options...
ramon_cojones Posted September 16, 2013 Share Posted September 16, 2013 ^had that last week Link to comment Share on other sites More sharing options...
khomeinist Posted September 16, 2013 Share Posted September 16, 2013 I'd take lamb Barg with some Fesenjan and Tahdig personally. With several pitchers of Doogh! Link to comment Share on other sites More sharing options...
riazp Posted September 16, 2013 Share Posted September 16, 2013 I'd take lamb Barg with some Fesenjan and Tahdig personally. With several pitchers of Doogh! Man i'll pretty much eat anything when it comes to persian food. I'm hungry now Link to comment Share on other sites More sharing options...
ramon_cojones Posted September 16, 2013 Share Posted September 16, 2013 Personally I prefer beef barg (though i love lamb), rice with beautiful golden brown rice tadig and lavash tadig with a grilled tomato and green chili pepper. My other favorite is my mom's curry chicken yogurt stew which is amazing. Also love vegetable stuffed dolma and sour cabbage dolma as well. Come to think of it pretty much everything she makes all in one meal LOL!! Thing I love about ghormeh sabsi is that it is one of the few things that get's better as it gets left over hahaa. +1 on the pitchers of dough, with lots of dill Link to comment Share on other sites More sharing options...
mychetboy Posted September 16, 2013 Share Posted September 16, 2013 Starters: Dozen oysters on half-shell - Moon Shoals Wine - 2009 Williams Selyem Hawk Hill Vineyard Chardonnay Course 1 Honey Pistacio encrusted lamb chops with argula salad Wine - 2007 Williams Selyem Precious Mountain Vineyard Main Course Bone-in Ribeye dryaged delivered/prepared by Mortons of Chicago. Asparagus Salad and twice bake potato Wine - 2000 Ridge Montebello Dessert Texas Pecan Pie served with Vanilla Blue Bell Ice Cream Wine - 1987 Kopke Vintage port Dessert 2 - Mixed Cuban Cigars and Ardbeg 17 Scotch over the course of 4 hours or until passing out. Link to comment Share on other sites More sharing options...
riazp Posted September 17, 2013 Share Posted September 17, 2013 Personally I prefer beef barg (though i love lamb), rice with beautiful golden brown rice tadig and lavash tadig with a grilled tomato and green chili pepper. My other favorite is my mom's curry chicken yogurt stew which is amazing. Also love vegetable stuffed dolma and sour cabbage dolma as well. Come to think of it pretty much everything she makes all in one meal LOL!! Thing I love about ghormeh sabsi is that it is one of the few things that get's better as it gets left over hahaa. +1 on the pitchers of dough, with lots of dill Ghomet sabsi and fessenjoon is better the next day I agree! are you persian Ramon_cojones? Link to comment Share on other sites More sharing options...
khomeinist Posted September 17, 2013 Share Posted September 17, 2013 Any Abgoosht fans in the house??? Link to comment Share on other sites More sharing options...
riazp Posted September 17, 2013 Share Posted September 17, 2013 Any Abgoosht fans in the house??? yes yes and yes. my grandmother made the best...ok this thread is now a persian food festival lol Link to comment Share on other sites More sharing options...
brazoseagle Posted September 17, 2013 Share Posted September 17, 2013 Link to comment Share on other sites More sharing options...
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