The Pantry, Seattle WA
Persian Tea Party
Tea holds a profound significance in Iranian culture, gracing every gathering, occasion, and ceremony. This ritualistic blending of tea leaves with an array of botanical flowers and spices, accompanied by an assortment of sweet treats, is offered to guests upon arrival and after the completion of a meal. Join Omid Roustaei as he shows you how to make a Persian tea blend of black tea, cardamom, rose petals and saffron threads; along with a tasty spread of kobeh (saffron rice and potato croquettes stuffed with lamb and barberries); noon berenji (delicate rice flour-cardamom cookies); kolucheh (pastry stuffed with walnut-cardamom filling); and bamieh (bite-sized “donuts” soaked in saffron-rosewater syrup).
Saturday, May 11, 2024, 10:00 am to 1:00 pm
Sunday, May 12, 2024, 10:00 am to 1:00 pm
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); sabzi khordan (a fresh herb platter with feta and radishes); and zeitoon parvardeh ( a classic pomegranate-olive tapenade).
Thursday, June 6, 2024, 6:00 pm to 9:30 pm 
Friday, June 7, 2024, 6:00 pm to 9:30 pm
Sunday, June 16, 2024, 6:00 pm to 9:30 pm
Persian Garden
Hafez, the celebrated Persian poet, often praised the serene allure of Persian gardens in his poetry. These lush gardens filled with herbs were the setting for elaborate tea parties where guests were invited to recline on intricately woven carpets and greeted with an array of delights that exemplify Persian hospitality. Join Omid Roustaei as he teaches you how to create your own Iranian garden party at home as you make sabzi khordan (fresh herb platter with feta, radish, walnuts); kelaneh (homemade flatbread filled with scallions and herbs); kuku kadu (summer squash frittata with herbs); roasted eggplant with maast-o-khiar (minty cucumber yogurt sauce); and sharbat albalu (sour cherry cordial).
Saturday, July 20, 2024, 6:00 pm to 9:00 pm
Sunday, July 21, 2024, 6:00 pm to 9:00 pm
Saturday, July 27, 2024, 10:00 am to 1:00 pm
Sunday, July 28, 2024, 6:00 pm to 9:00 pm
Flavors of Iran: Stuffed Food
Every culture has its own tradition with stuffing foods and Iran is no different. Join Omid Roustaei for a delicious lesson in combining the flavors of Iran into complex and showstopping dishes. In class you’ll make bademjoon shekam por (eggplants stuffed with lamb, peppers, tomatoes, and herbs); kufteh tabrizi (beef meatballs stuffed with dried apricots, herbs, and hard-boiled egg); dolmeh barg mo (grape leaves filled with rice, yellow split peas, and herbs in a saffron syrup); dolmeh piaz (onions stuffed with lentils, rice, and herbs); and borani khiar-o somaq (lettuce filled with cucumbers and sumac-mint yogurt dressing).
Saturday, August 17, 2024, 6:00 pm to 9:30 pm
Sunday, August 18, 2024, 6:00 pm to 9:30 pm
Friday, August 23, 2024, 6:00 pm to 9:30 pm
Saturday, August 24, 2024, 6:00 pm to 9:30 pm