Calendar of events


The Persian Table, The Pantry, Seattle WA

February 15, 2020 10:00 AM–1:30 PM
February 16, 2020 10:00 AM–1:30 PM
March 28, 2020 10:00 AM–1:30 PM
March 29, 2020 10:00 AM–1:30 PM

Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Omid Roustaei will show you how to prepare a winter meal flavored with delicate Silk Road spices.

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  • Fresh kuku sabzi (fresh herb frittata with tart barberries and walnuts)
  • Aash-e jow (barley and spinach stew with tangy whey and mint sauce)
  • Havij polo (braised saffron chicken with carrot and candied orange rice pilaf and pistachios)
  • Persian baklava (flaky pastry with walnuts and cardamom rosewater syrup).

Flavors of Iran, PCC Cooks

Redmond PCC, April 4, 2020, 5:00 PM – 7:00 PM
Edmonds PCC, April 11, 2020, 5:00 PM – 7:00 PM
Greenlake Village PCC, April 18, 2020, 5:00 PM – 7:00 PM
Issaquah PCC, April 25, 2020, 5:00 PM – 7:00 PM
Bothell PCC, May 16, 2020, 5:00 PM – 7:00 PM
Columbia City PCC, May 23, 2020, 5:00 PM – 7:00 PM
Burien PCC, May 30, 2020, 5:00 PM – 7:00 PM

Dig into the flavors and techniques of authentic Persian cuisine with guidance from a born-and-raised expert. Learn to make tahdig — Persian “crispy rice” — to use as a foundation for rich, aromatic flavor combinations and textural balances found in regional dishes. You’ll leave able to recreate these Persian favorites at home.

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  • Halim-e Maushe (Mung Bean and Kohlrabi Spread with Lamb and Yogurt, Garlic and Mint Sauce)
  • Meygoo Polo (Saffron Shrimp and Rice Pilaf)
  • Khoresht-e Nokhodchi Ba Gusht (Beef and Chickpea Flour Meatballs with Tomato-Mint Sauce)
  • Cayk-e Eshgh (Persian Buttery Cardamom, Rosewater and Lemon Cake)

Persian Favorites, The Book Larder, Seattle WA

April 19, 2020, 5:00 – 8:00 PM

Demo style class with some opportunity for hand’s on participation. Includes dinner at the Book Larder.

Join Chef Omid Roustaei for a culinary journey through Iran’s unique and rich cuisine. Omid will walk you through some of his favorite Persian dishes and share stories of growing up in Tehran. Menu includes: 

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  • Zeitoon Parvardeh: Persian Olive Tapenade with pomegranate 
  • Kuku Sabzi:  Fresh herb and leek frittata
  • Havij Polo -Rice pilaf layered with chicken, saffron carrots and candied orange peel 
  • Qhottab: Walnut turnover pastry with cardamom and rose water

The Persian Table, The Pantry, Seattle WA

May 1, 2020 10:00 AM–1:30 PM
May 2, 2020 10:00 AM–1:30 PM
May 9, 2020 10:00 AM–1:30 PM
May 10, 2020 10:00 AM–1:30 PM

Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Omid Roustaei will show you how to prepare a winter meal flavored with delicate Silk Road spices.

MENU

  • Coming soon

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