Six Classic Persian-Style Simple Appetizers (Sheesh Noe Ordor-e Sadeh)
"An elegant journey through Persian hospitality featuring six distinct, colorful bites that masterfully balance the garden, the sea, and the pantry."
Instructions
For the first appetizer, fill the small bread rounds or vols-au-vent shells with a small spoonful of mayonnaise. Garnish each with a black olive, or substitute caviar for a more luxurious presentation.
Arrange the tuna fish neatly on a serving plate. Garnish with fresh lemon slices to enhance flavor and add brightness.
In a small bowl, gently toss the canned mushrooms with olive oil and vinegar. Transfer to a serving dish and decorate with tomato slices and fresh parsley.
Place the cooked, rolled trout fillets on a platter. Arrange pineapple and lemon slices along both sides, then garnish with radish slices for color and crunch.
On a separate plate, layer tomato slices with onion rings. Sprinkle with chopped parsley just before serving for freshness.
For the final appetizer, neatly arrange pickled cucumber slices, tomato slices, and sliced hard-boiled eggs on a dish. Finish with a light garnish of chopped parsley.