- Host
- Nimruz, an Iranian-culture nonprofit
- Duration
- Three days
- Service
- Family style, cooked on-site
- Guests
- About 30
Nimruz supports Iranian artists, filmmakers and storytellers, so that the richness of Iranian identity can be seen, shared and passed on. When it gathered its community for a weekend in the Montana countryside, the food had to tell the same story.
In Iran, food has always been an act of culture. A Persian table is built on balance: saffron and rose, sour barberries and sweet dates, fresh herbs heaped beside slow-cooked stews. Rice is treated as an art form, crowned with golden tahdig. Above all, the table is generous — a guest should always leave with more than they came for.
Over three days at Nava Gardens, we cooked every meal on-site and served each one family-style, so guests passed dishes, shared plates and kept talking. Saturday night was the centerpiece: a whole lamb roasted over open fire through the afternoon, then carved over baghali polo — the fragrant dill and fava bean rice served at Persian celebrations for generations.
A weekend at Nava Gardens, on film
Weekend highlights
Welcome Dinner
Zereshk Polo ba Morgh, Sabzi Khordan Wraps, Mast-o Khiar, Salad-e Fasl, Chocolate-Dipped Dates with Pistachio
Persian Breakfast
Village Cheese, Honey & Walnuts, Green Onion Omelet, Fresh Persian Bread, Tea Service
Lunch
Saffron Kabob Burgers, Oven-Roasted Fries with Basil Aioli, Fresh Salad with Pomegranate Dressing
Feast Night
Whole Fire-Roasted Lamb over Baghali Polo, Borani-ye Laboo, Salad Shirazi, Sharbat-e Golab
Farewell Brunch
Mazandarani-Style Breakfast Table with Nargesi and Tomato & Garlic Omelet
“[Review from the Nimruz team or a guest.]”