(Note, this isn’t the email about the super-secret chee…, err… thing. It’s not ready yet. We think it’ll be early to mid-November)

With the mercury dropping, it’s finally time to dive into some rich autumn dishes. Our friends at Tanabel have enlisted Chef Nasrin at Tanabel to make a big pot of her grandmother’s dizi, an ancient stew of slow-cooked lamb to which whole restaurants in Iran are devoted!

The dish is eaten in two parts: First warm bowls of the marrow-laden cooking broth; then the tender lamb and chickpeas pounded to a paste, scooped into warm flatbread and piled with fresh herbs. The feast will be rounded out with homemade pickles, salads and snacks and in true Gastronauts fashion, a mixed grill of nasty bits spiked with sumac, black lime, and saffron. We’ll conclude with a classic date & walnut sweet known as the Persian Viagra!