My High Holiday Menu

including pomegranate-glazed chicken, Persian jeweled rice, my dream herb salad, and so much more

I’m excited to finally share my High Holiday menu! As the Jewish New Year approaches I’ve created my ultimate holiday menu with recipes that are bold, bright, and ones that can be prepared in advance.

You can follow along to watch me cook my entire holiday menu here — Part 1 (prep day) and Part 2 (day of the holiday).

This menu celebrates ingredients that symbolize the new year like pomegranates and honey as well as ones that are in season like Swiss chard and squash. My hero ingredient for this meal is pomegranate concentrate, which is pomegranate juice that is cooked down into an intensified version of itself. It’s tangy, bright red, and adds so much body and flavor to a dish. I use it in the pomegranate-glazed chicken, stuffed grape leaf pie, and even in the dressing for the herb salad.

HIGH HOLIDAY MENU:

• POMEGRANATE-GLAZED ROAST CHICKEN

• HONEY-SOY BRAISED FRENCH ROAST

• STUFFED GRAPE LEAF PIE

• SWISS CHARD KTZITZOT (MEATBALLS) WITH LEEKS

• PERSIAN JEWELED RICE WITH TAHDIG

• SCALLOPED SQUASH WITH ROSEMARY

• HERB SALAD WITH APPLES, NUTS, & POMEGRANATE SEEDS

• SPICED-HONEY CAKE

(continue reading for all the recipes)

As with all of my holiday and Shabbat menus I encourage you prepare the dishes together. Each dish is on the menu with the intention of being enjoyed in harmony with one another. With that said, feel free to prepare whichever dishes suit your dinner (or lunch!) table best. Also, the recipes can comfortably serve 12 to 15 people.

I included notes on how you can prepare most of the recipes in advance like the honey-soy braised roast which can and *should* be fully cooked a day ahead of your meal. There are also a few recipes that are better to be prepared on the day of the holiday like the herb salad that’s studded with pomegranate seeds, apples, and walnuts.