Cooking Classes

The Pantry, Seattle WA

Persian Winter Comfort Food

Every country has its own version of comfort food, and the chilly months in Iran signal the start of the winter stew season that they are widely known for. Join Omid Roustaei as he shares a bit of Iranian history and teaches you some of his most satisfying dishes from childhood. You’ll make mirza ghasemi (fire-roasted eggplant spread with poached eggs); abgoosht (classic Persian beef and potato stew with beans); homemade naan sangak (traditional flatbread baked on pebbles); and halva-ye haviji (carrot halva flavored with saffron, rose water, and spices).

Mon, January 30, 2023, 6:00 – 9:30 pm

Tue, January 31, 2023, 6:00 – 9:30 pm

Sat, February 25, 2023, 6:00 – 9:30 pm

Sun, February 26, 2023, 6:00 – 9:30 pm


Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This menu is a celebration of the immigrant stories that make America shine, and a chance to cook in solidarity with our Iranian neighbors. Chef Omid Roustaei will lead this special dinner, where he’ll share family recipes and stories of his homeland.

Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Fri, January 27, 2023, 9:00 pm

Sat, January 28, 2023, 9:00 pm


  • Kashk-e Kadu
    Butternut squash spread with whey, mint sauce, and fried onions
  • Sabzi Khordan
    Fresh herbs, feta, radishes, and walnuts
    Homemade lavash bread
  • Eshkeneh
    Fenugreek egg drop soup
  • Khoresh Fesenjan
    Slow-braised chicken in a pomegranate and walnut sauce
    Steamed basmati rice with crispy saffron tahdig
  • Persian cucumbers with winter citrus, and pickled beets
    Fennel-mint vinaigrette
  • Bastani Sonati
    Saffron pistachio ice cream
  • Persian Tea Service
    Orange blossom scented black tea
    Naan Nokhodchi – Cardamom chickpea cookies
    Naan Berenji – Rosewater rice cookies with poppy seeds

The vegetarian menu will include delicata squash and oyster mushrooms to replace the braised chicken.

The gluten free menu will include a gluten free flat bread to replace the lavash.

Nowruz: Persian New Year Feast

Across Iran, Afghanistan, and many other countries, millions celebrate the arrival of spring with Nowruz, the Persian New Year. For more than 3,000 years, the New Year has held great significance for those of Persian origin – giving hope by bringing loved ones together to celebrate traditions, honor the past, and look to the future. Join Omid Roustaei for this special class, where you’ll learn how to make a classic Persian New Year’s feast of salad shirazi (tomato and cucumber salad with mint vinaigrette); aash reshteh (noodle soup with herbs and garlic mint sauce); sabzi polo ba mahi (herby rice pilaf with saffron-scented fish); and naan-e keshmeshi (rosewater and raisin cookies), just like mom used to make.

Sun, March 19, 2023, 6:00 pm – 9:30 pm

Mon, March 29, 2023, 6:00 pm – 9:30 pm

Upcoming classes at The Pantry: DTBA

Iranian stuffed food

Book Larder, Seattle WA

Persian Nowruz

For more than 3,000 years, Nowruz has held great significance for those of Persian origin. The holiday guides their worldview by giving hope, reinforcing respect for traditions and our elders, celebrating nature and new beginnings, and bringing people together to honor the past and look to the future.

Join Omid Roustaei for this special Persian New Year celebration class where he will set up Haft-seen, a traditional spread, and prepare with students some of the traditional dishes that symbolize rebirth and health and are a must-have to bring good fortune for the new year. Menu will include: kuku sabzi (fresh herb and leek frittata), reshteh polo ba maheecheh (rice with noodles and dates with saffron lamb), and naan nokhodchi (cardamom chickpea cookies).

Wed, Mar 15, 2023, 6:00 pm – 09:00 pm


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