Northern Iranian cuisine
Sour Apple, Cucumber, Radish and Carrots with Cilantro-Mint Dressing, Almonds and Barberries.
Green Olives marinated with pomegranate Molasses, walnut and herbs.
Sautéed green garlic and garlic chives, cooked with verjuice and wild cumin, quail egg.
Roasted Trout fish with Sour Orange Molasses and mountain cumin.
White Basmati Rice cooked with Butter, Turmeric and Garlic.
Northern Iranian rice floure cookie with poppy seed.
Suger-free pastry made with Rice flour and Saffron, served with quince Jam.
Chai Gol gaavzaban
Foraged wild Borage flowers from Aghoozdare region in eastern Mazandaran province brewed with Persian dried lime.