Preserving Taste with Komaaj

This event features a multi-course family style dinner inspired by the short film about Chef Hanif Sadr and Northern Iranian food – Preserving Taste directed by Gelareh Kiazand (in CAAMFest’s Ecologies of Sustenance short program). Chef Sadr will integrate flavors and dishes mentioned in the short film for an experiential and immersive eating experience. 

Komaaj’s culinary musings are seeded in the days of Chef Hanif Sadr’s youth, spending his childhood summers with his grandparents in Northern Iran’s Caspian province on the family farm among the array of ingredients expressing the forest, mountain, and sea.

After earning a materials science degree in Tehran, Chef Hanif came to the US with aspirations in engineering, enrolling at San Jose State. In search for a means to make some money on the side, he ended up in Berkeley. Here many things began to energetically connect : ideas of food from many gardens of life, reverence to the land, conversations between people that would otherwise not happen if not in front of comfort food.

Chef Hanif’s journey in the Komaaj kitchen has him mastering ancient techniques with regional ingredients and gastronomical whimsy, fortifying bonds with farmers, the foragers, the shepherds, and makers from his homeland in which he is endlessly returning to so that his sense of culture is undivided and “home” isn’t a memory but alive in him always. This comes at many risks that affect his personal and career life unfortunately with immigration travel bans and restrictions to ingredient sourcing.

MENU

STARTERS

KHIAAR DALAAR
Persian Cucumbers, Watermelon Radish, Fermented Herb
Paste, Toasted Hazelnuts, Barberries, Olive Oil and Vinegar. (v / gf)

KASHK KADOU
Sumac Roasted Zucchini with Whey & Yogurt Sauce, Garlic,Sesame seeds, Mint
and olive oil. (vegetarian /gf)

NAZ KHATOUN
Fire roasted eggplant, Walnut, Pomegranate molasses, Herbs and Sherry Vinegar. Serve with Whole Wheat Iranian Bread. (v)
**Gluten-free version served with Gf – crackers.

TORSHI
Trio of Iranian Pickles – pickled garlic / pickled mixed vegetable / pickled
Persian cucumber. (v / gf)

MAIN

ANAAR BIJ KHORESHT
Braised Beef meatballs with Herbs, Walnut, Pomegranate molasses and Sour Orange molasses. (gf)
**Vegan version served with Sumac roasted Chickpeas and Carrots.

SOMAAGH POLO
Smoked Basmati rice cooked with Sumac and Olive oil. (v / gf)

DESSERT

CHAI O SHIRINI
Borage Flower, Dried lime and Sour Orange leaves tea.
Served with housemade Chickpea and Rice flour cookies. (vegetarian / gf)
**Vegan option; Date and Tahini bowl.

● Wine Pairing will be available for $33 per guest.
● Pescetarian option will be available for the Main course (individual plate)