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); and sabzi khordan (a fresh herb platter with feta and radishes).
Friday, July 31, 2026, 6:00 pm to 9:00 pm 
Saturday, August 1, 2026, 6:00 pm to 9:00 pm
Friday, August 21, 2026, 6:00 pm to 9:00 pm
Saturday, August 22, 2026, 6:00 pm to 9:00 pm
Fall Farmers Market
It’s hard to get too down about the shorter, cooler days when the change of seasons means that the fall harvest is coming! In this class, Omid Roustaei will show you how to create a fabulous autumn meal with some of our favorite ingredients found at the farmer’s market. You’ll make gochujang brown butter sweet potatoes with roasted chickpeas; coconut, parsnip, and apple soup with crispy shallot coconut jumble; roasted butternut squash with rosemary, fennel, and toasted hazelnuts; and Moroccan-spiced Brussels sprouts and kabocha squash with ras el hanout and feta yogurt whip.
Sunday, Sept 13, 2026, 6:00 to 9:00 pm
Saturday, Sept 19, 2026, 6:00 to 9:00 pm
Saturday, Sept 26, 2026, 10:00 am to 1:00 pm
Sunday, Sept 27, 2026, 10:00 am to 1:00 pm
Saturday, Oct 24, 2026, 6:00 pm to 9:00 pm
Sunday, Oct 25, 22026, 6:00 pm to 9:00 pm
The Persian Grill
Step into the vibrant world of Persian kebab houses, where the aroma of charcoal-grilled meats fills the air and every meal is a celebration of flavor and hospitality. For more than a century, these beloved gathering places have welcomed locals and visitors alike, offering some of Iran’s most iconic dishes.
Join Omid Roustaei for a hands-on exploration of three kebab house classics: kabob koobideh, a beautifully seasoned minced lamb kebab; kabob barg, tender sirloin beef grilled to perfection; and joojeh kabob, succulent chicken marinated in yogurt and saffron.
Of course, no Persian feast is complete without the perfect accompaniments. You’ll also prepare fragrant basmati rice with crispy saffron tahdig, naz khatoon, a tangy fire-roasted eggplant and herb spread, and sabzi khordan, a colorful platter of fresh herbs, feta, and crisp radishes.
Come ready to cook, grill, and savor the flavors of Iran. By the end of the class, you’ll have the skills and recipes to recreate a memorable Persian kebab feast at home.
At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.
Saturday, August 29, 2026, 11:00 am to 3:00 pm 
Sunday, September 20, 2026, 11:00 am to 3:00 pm
Garden to table: A Persian feast
Designed as lush, enclosed sanctuaries with fragrant herbs, fruit trees, flowing water, and shaded gathering spaces, Persian gardens have long served as settings for hospitality, reflection, and joyful entertaining. Guests gather on intricately woven carpets, sip tea beneath the open sky, and share abundant platters that reflected the generosity of Iranian culture.
On the menu
- Sabzi khordan (a vibrant platter of fresh herbs with feta, radishes, and walnuts).
- Kelaneh (homemade flatbread filled with scallions and herbs).
- Kuku kadu (summer squash and herb frittata).
- Kabab kubideh (grilled lamb kebabs).
- Persian rice with crispy saffron tahdig.
- Sharbat albalu (refreshing sour cherry cordial).
Friday, September 25, 2026, 3:00 pm to 6:00 pm