Join Chef Kevin Naderi in celebrating the Persian New Year, known as Nowruz, at one of two special dinners at Roost. Chef Naderi will prepare traditional dishes like dolmeh felfel, ash reshteh, ghormeh sabzi and kooloocheh to be served family style amongst guests. Please see below for the full menu.
There will be two seatings: the first on Sunday, March 19 at 7:30pm with 50 seats available; the second on Monday, March 20 at 7:30pm with 20 seats available. Tickets are $80/person inclusive of tax and gratuity.
Reservations are required — please call the restaurant at 713-523-7667 to reserve and pay for your ticket.
Dolmeh felfel (bell peppers stuffed with orzo and golden raisins, herbs, caramelized onion and pimento peppers, then stewed in light tomato sauce)
Borani esfenaaj (spinach dip made with yogurt and roasted garlic; Chef Kevin's addition: mustard greens and walnuts)
Ash reshteh (traditional herb and egg noodle soup with garlic, onion and mint served with a dollop of fermented yogurt)
Salad shirazi (diced cucumber, tomato and onions in lemon juice and EVOO)
Mast o khiar (yogurt and cucumber dip)
Torshi (Persian pickles)
Sabzi polo ba mahi (dill rice topped with pan fried, turmeric and yogurt marinated gulf fish)
Ghormeh sabzi with lamb (rich green stew with chopped herbs, kidney beans, and braised lamb)
Fesenjan with chicken (ground walnut and pomegranate stew with braised chicken)
Kooloocheh (bread filled with cinnamon, sugar and almonds)
Bastani sonnati (rose water and saffron ice cream with pistachios)
Roullette (roulade cake filled with seasonal fruit and topped with powdered sugar and a simple whipped cream)