The Golpar Supper Club, at Gitane Restaurant in Great Titchfield Street, holds regular Persian dinners, focussing on cuisine from different parts of the country. On Saturday 7th March it will be Khuzestan which is located on the southwest of Iran, including the "Ghaliye-Mahi" or fish stew. Plus, this dinner is BYOB
"In this Supper club, we are paying a visit to the province of Khuzestan which is located on the southwest of Iran, bordering Iraq's Basra Province and the Persian Gulf. As the most ancient Iranian province, Khuzestan is often referred to as the "birthplace of the nation", as this is where the history of the Persian Empire begins.
The name Khuzestan means "The Land of the Khuzi" and refers to the original inhabitants of this province, the "Susian" people (Old Persian "Huza", Middle Persian "Khuzi"). Many Khuzestanis are bilingual, speaking both Persian and Arabic. It is also not uncommon to find people able to speak a variety of indigenous dialects in addition to their own.
Basically, the province of Khuzestan can be divided into two regions, the plains and mountainous regions. The agricultural lands are fertile and mainly in the west of the province, which are irrigated by the Karun, Karkheh and Jarahi rivers. These three large and permanent rivers flow over the entire territory contributing to the fertility of the land. Karun, Iran's largest river, 850 kilometers long, flows into the Persian Gulf through this province. The climate of Khuzestan is generally hot and humid, particularly in the south, while winters are much more pleasant and dry.
The abundance of water and fertility of soil has enabled this region to grow variety of agricultural products such as wheat, barley, sugar canes, palm trees and citrus fruits. Being situated on the southern part of Zagros Mountain and benefiting from abundance of sunshine it makes it the ideal place for growing olives. Seafood is the most important part of Khuzestani cuisine, and the signature dish of the region that we are cooking in this supper club is called "Ghaliye-Mahi" (fish stew) which is prepared by tamarind paste, cilantro, fenugreek and garlic.
Khuzestanis are very well regarded for their hospitality and generosity and we hope we can do them justice by cooking some of their dishes for our lovely guests and to create a warm and welcoming environment."
When - Saturday 7th March 2015 - 7:30 pm to 11:00 pm
Where - Gitane, 60 Great Titchfield Street, London, W1W 7QF
Tickets - £35 from Grub Club here
Link - Booking page
Get more events like this
I have a weekly newsletter featuring news about all of the latest and best pop-up and temporary things in London. Please sign up below!