Lee, I always make Basmati rice too. (I started when I was married to my husband who is from Iraq.) The Iranian women always made it with the currants for special occassions at the Mosque. Mine is good but never tastes quite the same. Does Sherri put the currants in while it's cooking or after it is cooked? Does she use dried currants? Could I by chance, get her recipe?
So Lee - please remind Sherry to write down those recipes and get them to us!
If you go back to the food spread, from front to back (if I remember the order):
Rice with pomegranet, pistachio, etc.
Rice with almost a jasmine type flavoring
Chicken with pomegranets, etc
A ground beef dish that at first looks like huge meatballs but are mixed with rice and seasonings that were out of this world.
Stuffed grape leaves