Nimruz is a nonprofit devoted to Iranian culture. It supports Iranian artists, filmmakers and storytellers through grants, film programs and community gatherings, so that the richness of Iranian identity can be seen, shared and passed on. Its name recalls the ancient land of Nimruz in the Shahnameh, Ferdowsi’s Persian Book of Kings.

So when Nimruz gathered its community for a weekend in the Montana countryside, the food had to tell the same story.

In Iran, food has always been an act of culture. A Persian table is built on balance: saffron and rose, sour barberries and sweet dates, fresh herbs heaped beside slow-cooked stews. Rice is treated as an art form, steamed until every grain stands apart and crowned with golden tahdig. Above all, the table is generous. Hospitality is a point of pride, and a guest should always leave with more than they came for.

Over three days at Nava Gardens, we cooked every meal on site and served each one family-style, so guests passed dishes, shared plates and kept talking. A Friday welcome dinner of zereshk polo ba morgh, saffron and barberry rice with chicken, opened the weekend. Mornings began with traditional Persian breakfast spreads: village-style cheese, honey, walnuts, fresh herbs, warm bread and tea.

Saturday night was the centerpiece. A whole lamb roasted over open fire through the afternoon, then came to the table carved over baghali polo, the fragrant dill and fava bean rice served at Persian celebrations for generations. Beside it sat borani-ye laboo, a vivid beet and yogurt dip, and a bright Salad Shirazi, with chilled rosewater sharbat to finish. Sunday closed with a Mazandarani-style brunch inspired by Iran’s green Caspian north.

It was a weekend of art, conversation and Persian hospitality, cooked from the heart, the way it’s done at home.

Weekend Highlights

• Welcome Dinner: Zereshk Polo ba Morgh, Sabzi Khordan Wraps, Mast-o Khiar, Salad-e Fasl, Chocolate-Dipped Dates with Pistachio

• Persian Breakfast: Village Cheese, Honey & Walnuts, Green Onion Omelet, Fresh Persian Bread, Tea Service

• Lunch: Saffron Kabob Burgers, Oven-Roasted Fries with Basil Aioli, Fresh Salad with Pomegranate Dressing

• Feast Night: Whole Fire-Roasted Lamb over Baghali Polo, Borani-ye Laboo, Salad Shirazi, Sharbat-e Golab

• Farewell Brunch: Mazandarani-Style Breakfast Table with Nargesi and Tomato & Garlic Omelet

Bringing your community together? We’ll create a table that tells your story.