Omid Roustaei is an Iranian-American psychotherapist and culinary instructor, who is passionate about sharing Persian culture and traditions through food and story-telling. His mission now is to spread awareness of Persian culture and cuisine, which he does by writing his blog, by teaching online cooking classes, and through his work with the non-profit organization, Seattle Isfahan Sister Cities Advocacy.
Nowruz, the Persian New Year, marks the arrival of spring across large parts of the Middle East and Central Asia. Feasts that accompany Nowruz are central to the celebration.
Join Omid Roustaei, a Seattle-based Persian chef, to learn about special dishes associated with the holiday as well as the richness, subtleness, and playfulness of Persian cuisine and to hear stories from his childhood in Tehran. The conversation is moderated by Freer and Sackler curator Simon Rettig.
Omid Roustaei is an Iranian American psychotherapist and culinary instructor who is passionate about sharing Persian culture and traditions through food and storytelling. He attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive cooking. His current mission is to spread awareness of Persian culture and cuisine, which he does by writing his blog, The Caspian Chef (thecaspianchef.com); by teaching online cooking classes; and through his work with the nonprofit organization Seattle-Isfahan Sister City Advocacy.
Simon Rettig is assistant curator of Islamic art at the Freer Gallery of Art and Arthur M. Sackler Gallery, the Smithsonian’s National Museum of Asian Art. He previously worked at the French Research Institute in Istanbul and the Freie Üniversität in Berlin. He joined the Freer and Sackler in 2012. Since then, he has curated and cocurated the exhibitions The Prince and the Shah: Royal Portraits from Qajar Iran (2018), The Art of the Qur’an: Treasures from the Museum of Turkish and Islamic Arts (2016–17), and Nasta‘liq: The Genius of Persian Calligraphy (2014–15). His current projects include a monograph on the Freer’s celebrated Khusraw u Shirin.
This program is part of the event series Nowruz: A Persian New Year Celebration and is made possible by the Jahangir and Eleanor Amuzegar Persian Cultural Celebrations Fund.
Sabzi Polo is one of the more popular herb-rice mixture dishes in Persian cuisine, known not only for its use of abundant fresh herbs but also for its close ties to the Persian New Year celebration, Nowruz.
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one herb, or more often a whole medley of them.
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one or more often a whole medley of herbs.
Gishneez polo is a slightly lesser known version of the more popular herb and rice pilaf dishes. Shiveed polo highlights dill, while Sabzi polo celebrates a combination of herbs including parsley, dill, chives and cilantro. Gishneez polo offers simplicity, and brings all the cilantro lovers to the table!
Tas Kabob is the ultimate one-pot comfort food. This dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables have softened and the flavors come together.
There are many traditions behind this dish. Once upon a time this was truly a celebration of the Fall, when root vegetables would be layered in the pot along with either beef or lamb, and cooked until every ingredient had become soft and tender.
The cuisine of Southern and South-Western Iran is known for its rich, bold flavors and the creative use of tamarind, dates, regional spices and of course, seafood from the Persian Gulf! This stew is a great representation of the region’s dishes: slightly spicier, and with a different flavor profile.
Here is another great entry in the long line of Aashes – thick, hearty soups – in Persian cuisine. Much like others in the series, this Aash incorporates an abundance of fresh herbs, Kashk, a Persian whey sauce, along with crispy garlic, caramelized onions, and the aromatic mint sauce!
Though the main ingredient for this Aash is the mung bean, the turnip is the true star. Persians have a long history of love affairs with turnips! To be more accurate, Persian moms have a long history of forcing their children to eat, drink, and breathe turnip in its various forms for its health benefits!
This is Aash-e Anar, another of the popular and well-loved members of the Aash family, with many enticing and creative seasonal variations.
Aash has always been front and center of Persian cuisine. This is a Farsi term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices and meat.
To most Persians, Sohan Asali is a beloved and familiar sweet that is a prime example of Mehmoon-Navazi, a uniquely Persian style of over-the-top hospitality!
To me, Sohan Asali is a reminder of the nearly forgotten years of 40 years ago when I lived in Iran and celebrated the Winter Solstice, called Shab-e Yalda in Farsi. Shab translates to night and Yalda is the reference to the longest night of the year.
Fall is my favorite season for variety of reasons: the turning of the leaves, the bright and colorful fall foliage, my birthday, and the arrival of harvest-time.
Squashes, persimmons, quinces and pomegranates top the list of seasonal favorites for me. I find the flavors of squashes quite appealing and when you think of it, what’s not to love?! They deliver carbs with a soft texture and a sweet flavor profile that pairs so nicely with many other flavors.