Last weekend, my friend Ahou invited me to celebrate a belated Persian New Year’s at her place. Her apartment a few flights up was packed with people, candlelight, and a long table lined with casserole dishes of steaming hot food.
Stuffed peppers, rice with a crusty brown disk, and a cool yogurt dip with mint and walnuts.
My contribution was home-made ice cream, inspired by Persian flavors like lemon and cardamom. Since I didn’t have any rose water or saffron on hand, I folded in some dried mango, left-over from my ambrosia recipe, for added sweetness and texture. The ice cream was gobbled up pretty quickly, and although mango isn’t considered very Persian, my dessert got two thumbs up.