Maziar Farivar and Shahab Farivar with their culinary team
Jegar va Piaz Sorkh Kardeh > Liver with Caramelized Onions
Borani-e Labu > Yogurt with Roasted Beets
Mahi Doodi va Khaviar > Smoked Fish with Caviar
Nazkhatun > Roasted Eggplant with Pomegranate
Kuku Sabzi > Green Herb Soufflés
Ash-e Reshteh > Persian Noodle Soup
Nargesi-e Esfenaj > Spinach and Quail Egg Narcissus Flower
Sabzi Polo Mahi > Pistachio-Crusted Rockfish with Herbed Rice
Dolmeh-Yeh Gojeh va Bademjan > Saffron-Scented and Beef-Stuffed Tomato with Lamb-Stuffed Eggplant
Shirini-e Norouz, Bastani-e Golab, Yakh dar Behesht > Norouz Sweets, Rose Water Ice Cream, and Cardamom Custard
Behind the scenes in the Beard House kitchen
Dinner

Norouz: Persian New Year Celebration

Maziar Farivar

Peacock Cafe, Washington, D.C

Shahab Farivar

Peacock Cafe, Washington, D.C

In Persian culture, the start of the new year is marked by Norouz, a 13-day holiday during which the people of Iran celebrate the vernal equinox by exchanging gifts and feasting on symbolic foods. Join Maziar Farivar and Shahab Farivar as they honor the 3,000-year-old holiday with an elaborate, festive menu.

Event photos taken by Lisa Ozag

Related Info:

MENU

  • Hors d’Oeuvre
    • Borani-e Labu > Yogurt with Roasted Beets
    • Kuku Sabzi > Green Herb Soufflés
    • Nazkhatun > Roasted Eggplant with Pomegranate
    • Mahi Doodi va Khaviar > Smoked Fish with Caviar
    • Jegar va Piaz Sorkh Kardeh > Liver with Caramelized Onions
    • Thibaut-Janisson Cuvée D’état Blanc De Blancs 2008
  • Dinner
    • Ash-e Reshteh
    • Persian Noodle Soup
    • Maysara Roseena Rosé 2009
    • Nargesi-e Esfenaj
    • Spinach and Quail Egg Narcissus Flower
    • Starlite Vineyards Viognier 2010
    • Sabzi Polo Mahi
    • Pistachio-Crusted Rockfish with Herbed Rice
    • Maysara Jamsheed Pinot Noir 2008
    • Dolmeh-Yeh Gojeh va Bademjan
    • Saffron-Scented and Beef-Stuffed Tomato with Lamb-Stuffed Eggplant
    • Starlite Vineyards Zinfandel 2007
    • Shirini-e Norouz, Bastani-e Golab, Yakh dar Behesht
    • Norouz Sweets, Rose Water Ice Cream, and Cardamom Custard
    • Persian Tea Service

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.21.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

June 2013

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