Photos by Jenny Liu.
Hamid Salimian prepared a Nowruz feast, including kookoo (bottom right) an herb-filled frittata-like dish see his recipe below.
Salimian is a former fine-dining chef who now teaches culinary arts at Vancouver Community College and is also a co-founder of the gluten-free Good Flour Co., a partner in Popina Canteen and a consultant for Earls Restaurants.
The masto khiar, shown on the left, is a yogurt dip made with cucumbers, pistachios, raisins, rose petals and herbs.
It is usually served as an appetizer with bread and fresh herbs. For the new year, it pairs well with braised lamb shank.
