Nowruz – Persian New Year
Across Iran, Afghanistan, and many other countries, millions celebrate the arrival of spring with Nowruz, the Persian New Year. For more than 3,000 years, the New Year has held great significance for those of Persian origin – giving hope by bringing loved ones together to celebrate traditions, honor the past, and look to the future. Join Omid Roustaei for this special class, where you’ll learn how to make a classic Persian New Year’s feast of salad shirazi (tomato and cucumber salad with mint vinaigrette); aash reshteh (noodle soup with herbs and garlic mint sauce); sabzi polo ba mahi (herby rice pilaf with saffron-scented fish); and naan-e keshmeshi (rosewater and raisin cookies), just like mom used to make.
Friday, March 13, 2026, 6:00 pm to 9:00 pm 
Saturday, March 14, 2026, 6:00 pm to 9:00 pm
Classic Iranian Stews
Served alongside Iran’s beautifully elaborate rice dishes, different types of khoresh (stews) are the backbone of Persian cuisine. Join Omid Roustaei in this class as he recalls the dishes of his childhood and the deep warmth of memories that can live on in a stew pot. On the menu: khoresh ghormeh sabzi (beef and fresh herb stew with kidney beans and dried limes); khoresh fesenjoon (chicken stewed with pomegranate and walnuts); khoresh gojeh bademjan (eggplant and tomato stew with sour grapes); polo ba zaferan (rice with crispy saffron tahdig); and salad shirazi (cucumber and tomato salad in mint-verjuice dressing).
Friday, April 10, 2026, 6:00 pm to 9:00 pm
Saturday, April 11, 2026, 6:00 pm to 9:00 pm
Spring in Iran
We might not be ready to fly halfway around the world, but that’s okay, because Omid Roustaei is bringing the flavors of springtime in Iran right to our table! In this class you’ll join Omid for an evening of childhood reminisces and family stories. You’ll learn to make traditional Persian dishes like khoresht-e gheymeh (lamb and yellow split pea stew with dried limes and roasted potatoes); sabzi baghaleh polo (rice pilaf layered with herbs and fava beans); kashk-e bademjan (Persian eggplant and caramelized onion spread with liquid whey and mint sauce); and koloucheh (sweet pastries with creamy walnut and orange blossom filling) to finish it all off.
Friday, May 1, 2026, 6:00 pm to 9:00 pm
Saturday, May 2, 2026, 6:00 pm to 9:00 pm
Friday, June 12, 2026, 6:00 pm to 9:00 pm
Homemade Tofu Workshop
Passionate about plant-based cooking, trained vegan chef Omid Roustaei wants you to know that tofu is more than just a vacuum-packed protein in the refrigerator aisle! In this class, you’ll learn traditional techniques for making small batch tofu from scratch, while exploring how tofu’s texture and flavor can be transformed. You’ll turn your freshly made tofu into a wide range of dishes like herby tofu “meatballs” in marinara sauce; tacos with chorizo-spiced tofu; and silken tofu with raspberry coulis and olive oil.
Saturday, June 20, 2026, 10:00 am to 1:00 pm
Sunday, June 21, 2026, 10:00 am to 1:00 pm
Nowruz – Persian New Year
Celebrate the arrival of spring with Iranian-American chef and author Omid Roustaei in a hands-on cooking class honoring Nowruz, the Persian New Year. Meaning “new day,” Nowruz is a 3,000-year-old celebration rooted in renewal, nature, and togetherness.
Omid will guide you through dishes traditionally enjoyed during the 13 days of Nowruz, weaving cooking, cultural history, and storytelling throughout the afternoon. You will prepare Salad Shirazi with tomato, cucumber, and mint; Aash Reshteh, a nourishing herb and noodle soup finished with garlic-mint oil; Sabzi Polo ba Mahi, fragrant herbed rice with saffron fish; and Shirini Keshmeshi, delicate rosewater and raisin cookies.
This joyful class is an invitation to welcome spring, cook with intention, and gather around the table in the spirit of renewal.
Sunday, March 15, 2026, 11:00 am to 2:00 pm
Persian Nowruz Celebration
For more than 3,000 years, Nowruz has held great significance for those of Persian origin. The holiday guides their worldview by giving hope, reinforcing respect for traditions and our elders, celebrating nature and new beginnings, and bringing people together to honor the past and look to the future.
Join us in our demo kitchen with Omid Roustaei, author of Bitter & Sweet: Global Flavors from an Iranian-American Kitchen, for this special Persian New Year celebration class where he will set up Haft-seen, a traditional spread, and prepare with students some of the traditional dishes that symbolize rebirth and health and are a must-have to bring good fortune for the new year. Menu will include: kuku sabzi (fresh herb and leek frittata), reshteh polo ba maheecheh (rice with noodles and dates with saffron lamb), and Naan Berenji (rice flour cookies with rose water and poppy seeds).
Sunday, March 22, 2026, 4:30 pm – 8:00 pm
Cookbook Potluck
We’ll cook from Omid Roustaei’s “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen.”
Monday, March 9, 2026, 6:00 to 7:30 pm
The Persian Table in Spring
Chef Omid, author of “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen” returns to BARN for a spring- inspired class featuring a lighter, seasonal menu that celebrates the abundance of fresh greens and herbs found in this rich and diverse cuisine.
You’ll begin with a classic tapenade from Iran’s Caspian Sea region, followed by Nargesi, a beloved dish named after the narcissus flower and inspired by its delicate colors and beauty. You’ll then prepare a traditional herb rice closely associated with the arrival of spring and the Persian New Year, served alongside saffron-glazed branzino and accompanied by Persian shallots and mint folded into creamy yogurt. Finish on a sweet note with cardamom and rosewater cupcakes, a deeply nostalgic dessert that evokes childhood memories and the comforting flavors cherished by many Iranians.
On the menu
Zeitoon Parvardeh: Olive tapenade with herbs and pomegranate.
Nargesi: Spinach and herbs with poached eggs.
Sabzi Polo ba Mahi: Herb rice with crispy saffron tahdig and fish.
Maast-o Museer: Yogurt with Persian shallots, garlic, and mint.
Cake Yazdi: Cardamom and rosewater cupcakes.
Saturday, March 28, 2026 , 3:00 pm – 6:00 pm