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San Diego Cookbook Club
a crowdsourced feast since 2016

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Bottom of the Pot

Chelo ba Tahdig (Steamed Persian Rice with Tahdig)
prepared by Jackie

Dolmeh Barg (Stuffed Grape Leaves)
prepared by MaryLou

Baked Feta with Cranberry Quince Sauce
prepared by Christina

Aash-e Miveh (Fruit Soup)
prepared by Jen

Joojeh Kabab (Chicken Drumettes Kabab)
prepared by Sue

Borani-yeh Laboo (Yogurt Beet Dip)
prepared by Susie

Roasted Squash and Grapes
prepared by Adèle

Morgh ba Z'afaran (Saffron Chicken)
prepared by Mary

Oven-Baked Kotlet (Meat & Potato Patties)
prepared by Gayla

Maast-o Khiar (Yogurt Cucumber)
prepared by MaryLou

Tomato Cucumber Salad
prepared by Gayla

Toot (Persian Marzipan)
prepared by Becky

Shir Berenj (Rice Pudding)
prepared by MaryLou

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