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
This spring and summer, I will be at different farmers’ markets demonstrating recipes from my cookbook, Bitter & Sweet.
Sunday, April 19, 2026, 11:00 am to 1:00 pm, West Seattle
Friday, July 10, 2026, 11:00 am to 1:00 pm, Phinney
Saturday, August 8, 2026, 11:00 am to 1:00 pm, Magnolia
For Iranians, tea is far more than a drink. It is a gesture of warmth, patience, and connection. From family visits to festive celebrations, the act of brewing and sharing tea brings people together in quiet, meaningful ways. In this class, we’ll explore the art behind this beloved tradition.
Join Omid as he guides you through the art of preparing a classic Persian tea blend of black tea, cardamom, rose petals, and saffron threads. Then we’ll prepare a beautiful spread designed to accompany tea, including noon berenji (delicate rice flour and cardamom cookies), kolucheh (pastry filled with a walnut and cardamom mixture), and bamieh (bite-sized donuts soaked in saffron and rosewater syrup), and finish with a savory bite of kobeh (saffron rice and potato croquettes stuffed with lamb and barberries).
On the menu
Persian tea blend: black tea, cardamom, rose petals, and saffron threads
Noon Berenji: delicate rice flour-cardamom cookies
Kolucheh: pastry stuffed with walnut-cardamom paste
Bamieh: bite-size “donuts” soaked in saffron-rosewater syrup
Kobeh-ye kordi: saffron rice and potato croquettes stuffed with lamb and barberries
Thursday, June 25, 2026, 3:00 pm to 6:00 pm