All classes are Pacific Time

The Pantry, Seattle WA

Spring in Iran

The Persian Table: Spring Herbs

Join Omid Roustaei as he shares stories of his homeland while diving into the beauty of Persian spring flavors. In this class, you’ll learn about the importance of the herb garden as you make khoresh rivas (beef braised with fresh herbs and rhubarb). You’ll practice the art of flipping rice with Persian basmati rice with crispy saffron tahdig, and round out the spring feast with kuku gerdu (walnut frittata with fresh herbs) and borani khiar-o somaq (cucumber salad with sumac and yogurt).

Saturday, May 21, 6:00 pm- 9:00 pm

Sunday, June 12, 6:00 pm – 9:00 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).

Sat, July 16, 6:00 pm – 9:30 pm

Sun, July 17, 6:00 pm – 9:30 pm

August dates: TBA