What is Yalda?
Yalda Night, or Shab-e Yalda, is an ancient Persian celebration of the winter solstice—the longest night of the year.
Rooted in Zoroastrian tradition, it symbolizes the triumph of light over darkness as the days begin to grow longer.
Families and friends gather late into the night, sharing food, poetry, and stories. Tables are often filled with pomegranates, watermelons, and nuts, whose bright red colors represent the warmth of the sun and the promise of dawn. Reciting verses from the poet Hafez is also a cherished tradition, adding reflection and joy to the evening.
At its heart, Yalda is about connection, resilience, and hope—welcoming the return of light and celebrating the bonds that carry us through the darkest night of the year.
On 6 December, we’ll bring Yalda’s spirit to life through an immersive supperclub. Expect a table that glows with seasonal flavors, Persian-inspired touches, and an atmosphere designed to honor the warmth of gathering on the longest night.
From the menu to the music, every detail will echo Yalda’s themes of light, connection, and renewal. Together, we’ll share dishes that nod to tradition, savor stories that spark conversation, and celebrate the joy of coming together as the year turns toward brighter days.
Join us for an evening where the solstice becomes a feast, and every guest is part of the story.
The menu of the supperclub
Starters
Kashk-e Bademjan
Aubergine (eggplant), onion, dried aromatic mint, saffron, turmeric,
black pepper, olive oil, and kashk (a fermented, concentrated dairy product made from
strained yoghurt or buttermilk), gently cooked and slowly simmered over low heat for a few
hours for a richer texture.
Zeytun parvarde
Olives mixed with pomegranate molasses, crushed walnuts, garlic, dried
mint and aromatic herbs, traditionally marinated to develop a deep, tangy, and savoury
flavour.
Main
Zereshk polo ba Morgh
Saffron-infused basmati rice mixed with tart barberries (zereshk),
giving a slightly sour flavour, served with tender, spiced chicken (morgh) cooked in a tomato-
onion sauce, and optionally garnished with pistachios
Ghormeh Sabzi
a traditional Persian herb stew made from a fragrant mix of herbs, primarily
parsley, leeks or chives, fenugreek leaves, and cilantro. The herbs are slowly cooked with
kidney beans, tender lamb or beef, and dried limes (limoo amani), creating a tangy, aromatic
flavour, and it is traditionally served with steamed rice.
Desserts
Cake Esgh, Saffron Ice cream
Cake Esgh: The Persian love cake that brings together the flavors of warming cardamom, fragrant rosewater, and the subtle tartness of lemon.
Saffron Ice Cream: An ice cream that is insanely delicious. The combination of saffron, rose water and pistachios is so fragrant and irresistible.
Coffee and (Iranian) Tea
Iranian Tea: A fragrant black tea brewed and served with sugar cubes or Nabat (rock sugar), a timeless ritual of hospitality.
Sipped slowly, it carries the warmth of Persian gatherings and the poetry of everyday life.