How the Food of Nowruz Rings in Spring
It started with ghormeh sabzi. In 2016, Arya Ghavamian began cooking the Iranian stew in his tiny New York apartment and inviting his friends over. One of them, Mani Nilchiani, would bring his setar, a traditional Iranian lute—and these dinner parties would often turn into intimate concerts. At times, they would host more than 40…Continue Reading