Cookbook Club: Louisa Safiah’s The New Persian Kitchen

We had planned to cook from Louisa Shafia’s The New Persian Kitchen for Nowruz, the Persian New Year, but getting everyone around the same table required the usual minor miracle of calendar coordination. We eventually made it happen in April, and it turned out to be one of my favorite cookbook club meals of the year. Yogurt with Beets (Borani Chogondar) | RecipeThis bright dip was the perfect way to kick off the meal. Even better, no cooking is required. It’s made with raw grated beets, which soften in the acidity of the yogurt. Yogurt with Shallots (Mast-o Musir)A simple dip of minced shallots, salt, and yogurt that I could put on just about anything. Sour cream and onion dip, eat your heart out. Bean, Herb, and Noodle Soup (Ash-e Reshteh) | RecipeThis hearty soup will be going into the regular rotation this winter. Packed with chickpeas, kidney beans, lima beans, kale, noodles, and spices, then topped with yogurt and fried onions, it’s incredibly satisfying. Cucumber & Pomegranate…