Dining with the Sultan: The Fine Art of Feasting, now on view through August 4, is the first exhibition to present Islamic art in the context of its associated culinary traditions, presenting some 250 works of art related to the sourcing, preparation, serving, and consumption of food.

To let you get a taste of the exhibition in your own kitchen, chef, cookbook author, and restaurateur Najmieh Batmanglij has adapted a collection of historical recipes, which can also be found in the accompanying catalogue. From a ninth-century starter of Badhinjan mahshi (Eggplant Dressed in Sauce) to an 1881 dessert of Khagina (Sweet Omelet), explore this six-course menu in the videos below and find them written here.

Starter
Badhinjan mahshi (Eggplant Dressed in Sauce)
From a recipe by Ibn al-Mahdi, died 839

First Course
Ma’himmas (Chicken and Chickpea Soup with Poached Eggs and Cheese)
From a recipe by al-Ma’mūn, died 833

Second Course
Zereshk palaw ba gusht (Rice and Lamb with Chickpeas and Barberries)
From a recipe by Nurollah, written c. 1594

Third Course
Halva-yi zardak (Carrot Halva)
From a traditional recipe

Fourth Course
Tawuk bureghi (Minced Chicken Pie)
From a recipe by Turabi Efendi

Fifth Course
Khagina (Sweet Omelet)
From a recipe by Mirza Ali Akbar Khan Kashani, 1881

The exhibition Dining with the Sultan: The Fine Art of Feasting is on view in the Resnick Pavilion through Sunday, August 4, 2024.