Cooking demonstration and Fundraiser in association with Seattle-Isfahan Sister City Advocacy (SISCA) Two chefs–one Iranian and one Italian–will join forces at 10 a.m. Pacific Time, Saturday, December 10, for an online cooking demonstration to help increase awareness of the extraordinary uprising underway in Iran and to raise funds in support of underprivileged Iranian children and…
Category: Events
Growing up Irooni (Iranian)
Earlier this year, in April of 2022, I had the great privilege of having an in-depth conversation with Leyla Shams of Chai and Conversation about growing up Iranian. This discussion was indeed one of the most engaging, authentic, and transparent conversations I have ever had and one that I am most excited to share with…
Fundraising class for Ukraine
Iranian and Italian culinary instructors in Seattle join forces in support of Ukrainian refugees. Inspired by Chef Jose Andres, who said “we should build longer tables, not higher walls”, chefs Omid Roustaei and Paola Albanesi will teach a lively online cooking class to raise funds for Ukrainian refugees. Food reminds us that nations have more…
Kabuli Pulao – Afghan rice and carrot pilaf with lamb
Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. Lamb tends to be the primary protein, but it is also customary to cook it with beef or chicken.
Psychology of Iranian Cuisine
Register and join the free event HERE PSYCHOLOGY OF IRANIAN CUISINE, by Armita Hosseini & Omid Roustaei In collaboration with Farhang Foundation Food as with most cultures plays a significant role in Iranian culture. It is not only a daily ritual and practice of preparing traditional food but also a means to preserve our culture through its cuisine. Iranian food also holds a significant…
Hope, Respect, and Honor: What It Looks Like to Celebrate Nowruz, the Persian New Year
I’m thrilled to announce that I have joined The KITCHN team as a freelance contributor and my first 2 articles relating to Nowruz, the Persian New Year and a traditional Nowruz dish, Sabzi Polo are now posted.
Join me for Tea and Conversation: Persian Culinary Traditions for Nowruz
Date: Wednesday, March 17, 2021, 6 – 7 pm EST, 3 -4 pm Pacific Time 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…
Persian Flavors
Online Cooking Class to Benefit Food-Insecure Families and Children in the U.S. and IranTaught by SISCA Board MemberOmid Roustaei, The Caspian ChefPresented by Seattle-Isfahan Sister City Advocacy
Chefs Without Borders
Each year, Seattle-Isfahan Sister City Advocacy (SISCA) organizes Chefs Without Borders: Tasting Isfahan and Tasting Seattle. This bilateral event features two dinners on opposite sides of the world that share and celebrate the emblematic cuisine of each other’s city. The goal is to create better awareness of, appreciation for, and connection between cultures through the…
Catch me on “Your Last Meal” podcast
Keeping company with Samin Nosrat (“Salt Fat Acid Heat” on Netflix) and Andy Baraghani (Senior Food Editor, Bon Appetit) on Rachel Belle’s podcast! Rachel Belle has an awesome podcast called “Your Last Meal” in which she interviews people from all walks of life about their favorite food. On February of 2019, I was honored to…