Soon, platters of food were brought before them—steaming, buttery basmati rice with bright orange saffron staining its center, surrounded by lamb in a savory sauce of dates, caramelized onions, and tangy barberries; skewers of marinated chicken and roasted tomatoes, served alongside chilled yogurt and cucumbers; fresh herbs and lavash bread, with rounds of goat cheese and sliced red radishes splashing brilliant colors against a polished wood backdrop.
