Chefs without borders 3.0, Palace Ballroom, Seattle WA
November 16th, 2019
Tom Douglas’ Seattle Kitchen and the Seattle-Isfahan Sister City Advocacy (SISCA) are joining forces again on November 15, 2019, for the third annual Chefs Without Borders dinner. The past two dinners have been so much fun (and filled with deliciousness), we had to do it again! We are so proud to be part of this one-of-a-kind, bilateral collaboration between courageous chefs in the U.S. and Iran who are willing to take on the challenges of preparing an unfamiliar cuisine from the other side of the world.
Flavors of Iran, PCC Cooks
Bothell PCC, November 16, 5:00 – 7:30 PM
Issaquah PCC, November 23, 5:00 – 7:30 PM
Dig into the flavors and techniques of authentic Persian cuisine with Omid, who was born and raised in Tehran. Learn to make fluffy rice and tahdig — or “crispy rice” — as a foundational culinary element, then discover the rich, aromatic flavor combinations and textural balances found in regional dishes that you’ll be able to recreate at home.
- Salad-e Zeytoun (Caspian Sea Olive and Pomegranate Salad)
- Lubia Polo ba Goosht (Rice Pilaf with Lamb and Green Beans in Saffron-Tomato Sauce)
- Khoresht-e Karafs (Tangy Chicken Stew with Fresh Herbs and Celery)
- Rosewater and Pistachio Roulade
Persian Favorites, The Book Larder, Seattle WA
November 17 2019, 5:30 – 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:
- Nan-o Panir-o Sabzi Khordan (Freshly baked barbarrie bread with fresh herbs, feta, radish and walnuts
- Polo ba zaferoon (saffron basmati rice with crispy tahdig)
- Fesenjoon (chicken braised in tangy and sweet pomegranate walnut sauce)
- Persian baklava with rose water and cardamom.
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.
- 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).