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The Persian Table in Fall

Join Chef Omid Roustaei for a menu of Persian comfort food.

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The Persian Table in Fall

The Persian Table in Fall

Join Chef Omid Roustaei for a menu of Persian comfort food.

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Tuition Assistance and Policies
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Registrations Closed

About

Join Chef Omid for a cozy, fall-inspired class that celebrates the season’s bounty combined with the rich, comforting flavors of Persian cuisine. Together we'll explore the techniques behind preparing a traditional stew and dive into the art of a complex rice preparation. We'll balance the meal with a crisp and refreshing salad. To finish, we'll create a creamy, fragrant saffron rice pudding that is as beautiful as it is comforting.
 
On the menu

  • Salad Anar-o Khiar: Pomegranate, feta, and cucumber salad.
  • Adas Polo: Turmeric rice with lentils and crispy bread tahdig.
  • Khoresh Kadu Halvaee: Chicken and butternut squash stew with golden plums.
  • Sholeh Zard: Saffron and rosewater rice pudding.

Details

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter and cheese), tree nuts, wheat.

Details

A $20 materials fee included in the cost of the class, covers all the ingredients.

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome. 
Instructor
Omid Roustaei

Omid is an Iranian-American cookbook author and culinary instructor who has been deeply involved in the culinary world for more than 20 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colo., where he studied the art of intuitive cooking. Omid now balances a career as a psychotherapist with his enthusiasm for teaching and writing. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism.

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