Persian Kebab House
Kebab houses started popping up across Iran over 100 years ago, and continue to attract visitors from all over the world who want to experience the flavor and aroma of these perfectly grilled meats. Join Omid Roustaei as he takes you on a tour of the traditional Persian kebab house, complete with all the fixin’s. You’ll make kabob koobideh, a minced lamb kebab, as well as kabob barg, made from sirloin beef tips, and joojeh kabob, a chicken kebab marinated in yogurt and seasoned with saffron. You’ll also learn to make the dishes that accompany the kebabs, including basmati rice; naz khatoon (a tangy fire-roasted eggplant and herb spread); and sabzi khordan (a fresh herb platter with feta and radishes).
Friday, July 31, 2026, 6:00 pm to 9:00 pm
Saturday, August 1, 2026, 6:00 pm to 9:00 pm
Friday, August 21, 2026, 6:00 pm to 9:00 pm
Saturday, August 22, 2026, 6:00 pm to 9:00 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, July 11 2025, 11:00 am to 12:00 pm, Woodenville
Saturday, August 8, 2026, 11:00 am to 1:00 pm, Magnolia