Ash-e Mast is a mild yogurt soup with rice, bulgur, coriander, spinach, chickpeas, kidney beans. It is served with a mixture of mint and olive oil and topped with fried onion with a bit turmeric.
Khoresh-Khalaal is an aromatic stew from Kermanshah (a Kurdish city in the west of Iran) with almond slivers, veal, dried lime, tomato paste, saffron and sour berry (Zereshk) for a tangy finish. Each stew comes with saffron yellow rice
Sima Hosseinzadeh’s grandma got her interested in cooking, a rekindled joy that makes her happy in times of uncertainty. With a background in Anthropology and Cultural Studies, she has always been interested issues like clothing and food in her native Iran including women’s experiences with sexual harassment as well as child labour. Later moving to Canada with a part-time job as a chef’s assistant in an Iranian Restaurant, she is currently studying Social Work at Seneca.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
Learn more about our Drop-In Dinners