Cooking Classes

All classes are Pacific Time

The Pantry, Seattle WA

Fall in Iran:

Saturday, September 25, 2021, 6:00 – 9:00 pm (A private event)

Monday, October 25, 2021, 6:00 – 9:00 pm

Tuesday, October 26, 2021, 6:00 – 9:00 pm

Friday, October 29, 2021, 11:00 am – 2:00 pm

Friday, November 12, 2021, 6:00 – 900 pm (A private event)

Join OMID ROUSTAEI as he shares stories of his homeland while diving into the beauty of Persian fall flavors. In this class, you’ll learn about the Iranian tradition of slow-cooked meats as you make khoresh seeb (beef braised with turmeric, yellow split peas, and apples). You’ll practice the art of flipping rice with Persian basmati rice with crispy saffron tahdig , and round out the fall feast with zeitoon parvadeh (olive tapenade with pomegranate) and nargesi (sauteed spinach, parsley, and poached eggs).

The Persian Table

Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, OMID ROUSTAEI will show you how to prepare a winter meal flavored with delicate Silk Road spices.

You’ll make fresh kuku sabzi (fresh herb frittata with tart barberries and walnuts); aash-e jow (barley and spinach stew with tangy whey and mint sauce); havij polo (braised saffron chicken with carrot and candied orange rice pilaf and pistachios); and Persian baklava (flaky pastry with walnuts and cardamom rosewater syrup).

Saturday, November 20, 2021, 6:00 to 9:30 pm