All classes are Pacific Time
The Pantry, Seattle WA
Fall in Iran:
Saturday, September 25, 2021, 6:00 – 9:00 pm (A private event)
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).
PCC Community Markets, Seattle WA
Persian Comfort Food
This is an in-person hands-on class offered in a PCC classroom.
Stay tuned for November dates.