All classes are Pacific Time
The Pantry, Seattle WA
These are live, hands-on cooking classes held in your kitchen via Zoom. Omid will be teaching you how to prepare each recipe, with a Class Lead supporting you throughout. Class is meant to be as interactive as it would be at our table, and we are keeping class sizes small to help facilitate this. Our online classes are great for groups, so each ticket is for one screen, with recipes designed for four servings. All classes are listed in Pacific Standard Time.
The Persian Table
Friday, January 8th, 2021, 6:00 pm to 8:30 pm
Tuesday, January 19th, 2021, 6:00 pm to 8:30 pm
Monday, February 8th, 2021, 5:00 pm to 7:30 pm
- Khoresh morgh-e torsh: braised chicken with herbs and walnuts
- Khoresh baghaleh ghatogh: fava bean and dill stew with turmeric poached eggs
- Maast-o khiar: minty yogurt with cucumber, raisins, and rose petals
The Persian New Year Celebrations
Saturday, March 20th marks the beginning of Nowruz, the Persian New Year, and the Spring Equinox. Iranians across the continent will be celebrating with their loved ones around platters piled high with traditional dishes full of spring herbs. In this class, OMID ROUSTAEI will share stories of the symbolism and significance of the New Year’s table, known as the haft-seen. You’ll learn how to make Shiveed Polo, a saffron and dill rice dish that includes arguably the most fought over bite on the Iranian table, the saffron-stained crispy rice bits from the bottom of the pot, known as Tahdig. To continue the feast, you’ll make a recipe that is a delicacy from the Caspian Sea, Mahi Shekam Por, saffron-glazed stuffed white fish with barberries, fresh herbs, walnuts, and fish roe.
- Shiveed Polo: saffron and dill rice pilaf with crispy tahdig
- Mahi Shekam Por: saffron glazed stuffed white fish with barberries, fresh herbs, walnuts, and fish roe
Intro to Persian Cooking
PCC Community Markets, Seattle WA
Dig into the rich and aromatic flavors of Iran’s cuisine with expert guidance from Omid, who was born-and-raised in Tehran. He’ll introduce you to the key elements of Persian cooking and share stories as he prepares some of his favorite dishes. These classes are demonstration-style.
- Aash Gholvat: Potato and Fresh Herb Egg Drop Soup with Mint Sauce
- Ferni: silky rice flour pudding with Cardamom and Rosewater
The Persian Table
- Khoresh Morgh-e Torsh: a stew of chicken in tangy walnut and herbs sauce
- Om’let-e Gojeh Farangi: stewed tomatoes with turmeric poached eggs