General News · 19th March 2017
Pomegranate, walnut, saffron and cardamom are just some of the exotic flavours you'll taste in the Co-op cafe's next Dream Cuisine dinner, Thursday, March 23rd, 5:30 or 7:30pm.
Chefs Tyler Sparks and Kate Archibald
prepare an authentic 3-course Persian meal served family-style.
Limited space. Visit the Co-op to book.
Reservations must be made by Wednesday, March 22nd.
Mastva Khiar - fresh grated cucumber in thick yogurt with dates and walnuts
Anar Bademjan - grilled eggplant with pomegranate seeds
Nan-e-sangak - leavened flat bread baked on hot pebble
Kuku'ye Sabzi - spring greens frittata/omelet
Fesenjan - roasted chicken browned and stewed with walnuts, pomegranate juice and cardmom
Chelou - fluffy saffron rice
Served with a bubbly Sharbat, made with fresh fruits and assorted mild and medium spicy pickles on the side.
Pistachio, Honey and Rose Halvah
Tyler Sparks: Mom taught me to cook, then I cooked into my mid-20s. I worked at several youth camps, restaurants, cafes and then also sailed to Singapore on a tall ship as a cook. I have moved onto other work, but I still love cooking, especially to bring to life the original spirit of people's relationship to the food, that is the Old Story behind certain dishes. Last year I discovered this tiny Persian cookbook and fell in love with the Polous and Koreshes among many others. I love this food.
Kate Archibald: I began learning the cuisines of far-off lands as a teenager working at a very busy little bakery and deli in Port Coquitlam, staffed by a team of Portuguese, Polish, Slovakian, Scottish, Angolan, Spanish and Gujarati bakers and food lovers. I haven't ever stopped learning and have devoted most the the last 20 years to the service and profession of feeding people across Canada, internationally and at sea.