Turquoise
The Plates of Persia
June 2026
Location
36 Lincoln Ave
Roslyn Heights, NY 11577
Attendance
88 Guests
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Event Recap
Dead Chefs Society had the good foresight to schedule our June event during the dismal first half of Game 4 of the NBA Finals at Roslyn Heights’ Turquoise, where the attention paid to their two huge screens in the dining room quickly transferred to the (almost as) huge plates of skewers on our tables. The night ended in time for many of us to park our stuffed butts on the couch to watch the Knicks’ miraculous comeback.
Score!
A season-high 88 Dead Chefs celebrated our 50th event courtesy of Brunson, OG, and the hard-working folks at Turquoise. It was a night full of surprises, and not just the basketball-kind, starting with a dedication by the lovely “First Wives” of DCS and bookended by a traditional belly dance demonstration (with a little audience “participation”), the video of which will not see the light of day (right?).
1/9
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Dishing it with DCS
- Kashk e Bademjoon is a classic Persian eggplant dish made with eggplant, garlic, onion, mint oil, and kashk, a fermented whey that adds tangy depth and umami. Thick and spreadable, it is a staple appetizer found in homes and feasts.
- Masto Musir is a traditional Persian yogurt dip made with musir, a mild wild shallot that gives it a delicate, slightly sweet sharpness. A staple on Persian tables, it is served alongside rice, kebabs, and bread as part of the broader mast category. Compared to tzatziki or cacık, it is simpler and more restrained, with no cucumber or heavy garlic, offering a clean, cooling balance to richer dishes.
- Shirazi is a finely diced mix of cucumber, tomato, and onion dressed with lime or verjuice, salt, and sometimes dried mint. Named after the city of Shiraz, it reflects Persian values of precision, balance, and high quality produce. Defined by its uniform, small chop and lack of oil, it relies on bright acidity and freshness rather than richness. Served alongside kebabs, stews, and rice, it functions as a critical counterbalance, adding crunch and lift. Compared to Afghan or Levantine versions, it is more minimal, more acidic, and more controlled, embodying Persian cuisine’s preference for restraint and intentional simplicity.
- Tachin is a baked Irani rice dish that transforms tahdig into a structured centerpiece. Made with parboiled rice, saffron, yogurt, and egg, it is pressed into a pan and baked until it forms a uniform golden crust, then unmolded and sliced like a cake. The name means “arranged bottom,” reflecting its intentional construction. Often served at gatherings, it showcases both technique and presentation. Its richness is balanced by zereshk , small tart barberries native to Iran, which add acidity, color, and contrast. Together, they highlight Persian cuisine’s focus on balance, precision, and elevating simple ingredients into something refined and visually striking.
- Tahdig , meaning “bottom of the pot,” is the golden, crispy rice crust that forms during Persian rice cooking. Developed alongside Iran’s refined rice techniques, it began as a byproduct of parboiling and steaming but became a prized, intentional feature by the Safavid era. More than a technique, it is cultural currency, often the most coveted part of the meal and a quiet test of a cook’s skill. Variations include rice, potato, or bread bases, all creating a contrast between fluffy grains above and crisp crust below. Similar to dishes like Spanish socarrat or Korean nurungji, tahdig stands apart as a central highlight, reflecting Persian cuisine’s emphasis on transformation, precision, and balance.
- Ash Reshteh is a beloved Persian herb and noodle soup traditionally served during gatherings, cold weather, and celebrations like Nowruz. Thick and hearty, it combines massive amounts of fresh herbs, beans, lentils, and Persian reshteh noodles, then gets topped with tangy fermented dairy called kashk , crispy fried onions, and fragrant mint oil. The noodles symbolically represent life’s paths and fortunes. Deeply earthy, herbal, tangy, and comforting, Ash Reshteh reflects a different side of Persian cuisine beyond kebabs and rice — one rooted in agriculture, patience, hospitality, and slow cooking. For many Iranians, it’s a nostalgic “taste of home” and one of the cuisine’s most soulful and culturally meaningful dishes.
- Khoresh Gheymeh is a classic Persian stew of small pieces of beef or lamb, split yellow peas, tomato, and dried lime, served with saffron rice and topped with crispy potato sticks. The name refers to finely chopped meat, reflecting traditions of precision and slow cooking. A staple across Iran, it is closely tied to community and ceremony, often prepared in large quantities for religious observances and shared gatherings. Its flavor balances savory depth, earthy legumes, and the distinctive tang of dried lime, a hallmark of Persian cuisine. More than a simple stew, gheymeh represents comfort, tradition, and the importance of food as a communal and cultural experience.
- Darbari , meaning “of the court,” refers to a royal Persian style of dining rooted in Safavid and Qajar traditions. It is not a single dish but a philosophy of abundance, refinement, and hospitality. A darbari spread features premium ingredients like saffron, butter, and high quality meats, presented as a composed and generous meal centered around chelow rice and kebabs. Key kebabs include koobideh, a juicy ground meat staple, barg, a tender and refined filet preparation, joojeh, a bright saffron chicken, and shandiz, rich lamb ribs. These are served with rice, fresh herbs, yogurt, and acidic elements like sumac. Darbari dining signals respect and celebration, transforming a meal into a balanced, elegant expression of Persian culture.
- Saffron Rice is the foundation of Iranian cuisine and reflects a centuries old mastery of rice preparation. Introduced through trade, rice became central in northern Iran, where techniques evolved to emphasize precision, texture, and control. The rice is parboiled and then steamed so each grain remains long, separate, and fluffy. It is served with butter and accented with saffron infused rice, creating contrast between pure white and aromatic gold.
- Saffron , harvested from crocus flowers and produced largely in Iran, is a symbol of luxury and pride. Rather than relying on spice or heat, Persian cuisine builds flavor through aroma, with saffron adding floral depth and color. Used sparingly and intentionally, it defines the elegance, balance, and visual beauty of the Persian table.
- Masto Khiar is a Persian yogurt dish with cucumber and dried mint, sometimes enhanced with walnuts, raisins, or rose petals. Light and cooling, it balances the richness of rice, kebabs, and stews. Compared to tzatziki, it is more delicate, less garlicky, and more aromatic, reflecting Persian cuisine’s emphasis on subtlety and balance.
- Torshi is a Persian category of pickled vegetables made with vinegar, salt, and spices. It serves as the acidic backbone of the table, cutting through rich dishes. Compared to Western pickles, it is less sweet and more sour, often more rustic and varied than Levantine versions.
- Not an English noble, Sir Toshi is garlic aged in vinegar for years, transforming from sharp and pungent to sweet-sour with deep, almost balsamic complexity. Served on special occasions, it reflects patience, tradition, and pride. Intense and distinctive, even a small amount adds depth and signals authenticity on the Persian table.
- Sharbate Tokhme Sharbati is a traditional Persian cooling drink made with water, citrus, light sweetness, and basil seeds that swell into soft, gel-like pearls. Rooted in ancient Persia, it reflects the early concept of sharbat, flavored syrups diluted with water that spread across the Middle East, India, and eventually Europe. The seeds, derived from wild basil, were historically used to hydrate and cool the body in hot climates. Widely consumed in summer and offered in homes and by street vendors, the drink blends function with flavor. Light, refreshing, and subtly floral, it highlights Persian cuisine’s focus on balance, texture, and purposeful simplicity rather than sweetness or excess.
- Bastani Irani is Iran’s traditional ice cream, rooted in a much older Persian tradition of frozen desserts. Ancient Persians created early iced treats using yakhchals, underground ice houses that preserved ice in desert climates, often combining it with fruit syrups and rosewater. By the 19th and 20th centuries, these evolved into dairy based ice cream while retaining signature flavors like saffron and rosewater. Today, bastani remains a national favorite, commonly enjoyed on its own, paired with faloodeh, or served in handheld form, reflecting both Persia’s long culinary history and its emphasis on aroma, balance, and refinement.
- Persian Chai is strong black tea brewed in a two part system with a concentrated base diluted with hot water, often using a samovar. Introduced in the 19th century, it replaced earlier drinks like coffee and wine and became central to daily life. Served in small glasses and often sipped with sugar or saffron crystals held in the mouth, it is as much ritual as beverage. Tea defines hospitality, conversation, and social rhythm in Iran, offered automatically to guests and consumed throughout the day. More than a drink, chai is a cultural constant and a symbol of connection, balance, and everyday ceremony.