Persian food delights students at Richmond

The flavors of Iran, Iraq, Israel and Egypt have all influenced what we know as Persian food, a saffron-spiked, jewel-toned, deeply spiced cuisine. While Middle Eastern and Mediterranean dishes pop up all over at the University of Richmond in concepts and specials, this dinner delved far deeper into a specific region, says Tyler Betzhold, CEC, executive chef at the University of Richmond. See how a few substitutions and adjustments made for a whole new experience.