Spring in Iran
We might not be ready to fly halfway around the world, but that’s okay, because Omid Roustaei is bringing the flavors of springtime in Iran right to our table! In this class you’ll join Omid for an evening of childhood reminisces and family stories. You’ll learn to make traditional Persian dishes like khoresht-e gheymeh (lamb and yellow split pea stew with dried limes and roasted potatoes); sabzi baghaleh polo (rice pilaf layered with herbs and fava beans); kashk-e bademjan (Persian eggplant and caramelized onion spread with liquid whey and mint sauce); and koloucheh (sweet pastries with creamy walnut and orange blossom filling) to finish it all off.
Friday, May 1, 2026, 6:00 pm to 9:00 pm 
Saturday, May 2, 2026, 6:00 pm to 9:00 pm
Friday, June 12, 2026, 6:00 pm to 9:00 pm
Homemade Tofu Workshop
Passionate about plant-based cooking, trained vegan chef Omid Roustaei wants you to know that tofu is more than just a vacuum-packed protein in the refrigerator aisle! In this class, you’ll learn traditional techniques for making small batch tofu from scratch, while exploring how tofu’s texture and flavor can be transformed. You’ll turn your freshly made tofu into a wide range of dishes like herby tofu “meatballs” in marinara sauce; tacos with chorizo-spiced tofu; and silken tofu with raspberry coulis and olive oil.
Saturday, June 20, 2026, 10:00 am to 1:00 pm
Sunday, June 21, 2026, 10:00 am to 1:00 pm
Community conversation supper: Iran
Join us for an evening of dinner and conversation with Omid Roustaei, culinary instructor and psychotherapist, as we explore Iran through a more personal and nuanced lens.
Together, we will deepen our understanding of this often-misunderstood country, from its rich pre-revolution history to its present-day realities. The conversation will highlight Iran’s culture, traditions, and the lived experiences of its people, including the challenges and stories that are often absent from the headlines.
This gathering is also an invitation to engage with openness and care. We will practice grounding exercises and self-regulation techniques to support thoughtful dialogue, especially around complex and sensitive topics. Our aim is to create a space rooted in patience, tolerance, and respect, where meaningful exchange can take place. Guests will leave with a deeper understanding of the current situation, along with practical ways to stay engaged and informed.
Sabzi khordan (platter of fresh herbs with feta, radish, and walnuts with flatbread), Khoresh ghormeh sabzi (beef and herb stew with Persian dried limes), Iranian rice with crispy saffron tahdig, Salad shirazi (tomato and cucumber salad with mint dressing), Cake yazdi (cardamom and rosewater cake).
All proceeds will benefit the Child Foundation, a nonprofit that supports children and families facing poverty and hardship by providing essential resources that improve quality of life.
Monday, June 15, 2026, 6:00 pm
This spring and summer, I will be at different farmers’ markets demonstrating recipes from my cookbook, Bitter & Sweet.
Sunday, April 19, 2026, 11:00 am to 1:00 pm, West Seattle
Friday, July 10, 2026, 11:00 am to 1:00 pm, Phinney
Saturday, August 8, 2026, 11:00 am to 1:00 pm, Magnolia
For Iranians, tea is far more than a drink. It is a gesture of warmth, patience, and connection. From family visits to festive celebrations, the act of brewing and sharing tea brings people together in quiet, meaningful ways. In this class, we’ll explore the art behind this beloved tradition.
Join Omid as he guides you through the art of preparing a classic Persian tea blend of black tea, cardamom, rose petals, and saffron threads. Then we’ll prepare a beautiful spread designed to accompany tea, including noon berenji (delicate rice flour and cardamom cookies), kolucheh (pastry filled with a walnut and cardamom mixture), and bamieh (bite-sized donuts soaked in saffron and rosewater syrup), and finish with a savory bite of kobeh (saffron rice and potato croquettes stuffed with lamb and barberries).
On the menu
Persian tea blend: black tea, cardamom, rose petals, and saffron threads
Noon Berenji: delicate rice flour-cardamom cookies
Kolucheh: pastry stuffed with walnut-cardamom paste
Bamieh: bite-size “donuts” soaked in saffron-rosewater syrup
Kobeh-ye kordi: saffron rice and potato croquettes stuffed with lamb and barberries
Thursday, June 25, 2026, 3:00 pm to 6:00 pm