Small Dishes and Salads

Traditionally, small dishes called noghl-e mey in Persian were served with wine after the main meal. In the West, however, we do most of our wine drinking with the meal or at cocktails, and these small dishes are perfect appetizers or hors d’oeuvres. You can either serve one or two of them using the menus I have provided or you can make an array of small dishes and serve them at cocktails (and also teas or brunches). I have also included a variety of salads that can be served as one of the courses or on the side of a kebab.