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Take-out from Zand’s and Vintage Port

Melanie Wong | May 19, 200403:55 AM

For Sunday’s tasting of Port wines, the typical accompaniments of rare roast beef, Stilton and cheddar cheeses, Carr’s whole wheat biscuits, and bread as palate cleansers and palate pleasers were provided. We also had some Persian take-out from Zand’s: Tah-cheen, oven-baked basmati rice with chunks of chicken breast, saffron and barberries, and Fesnjoon, a weekend special of chicken stewed with ground walnuts and pomegranates served with saffron rice.

Why Persian? No particular reason, we just thought it would be interesting to try a nontraditional pairing. I enjoyed both dishes with the sweet, alcoholic, heavy, and rich dessert wines. The tartness of the red berries (barberries and pomegranates) was complementary. The blankness of the tah-cheen showed off the wines with great clarity. The complexity of the fesnjoon and the tannic bitterness of the walnuts amplified the wines’ own complex flavor profile.

This was my first sampling from Zand’s. I’m wondering what else ‘hounds recommend from there.


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