Served alongside Iran’s beautifully elaborate rice dishes, different types of khoresh (stews) are the backbone of Persian cuisine. Join Omid Roustaei in this class as he recalls the dishes of his childhood and the deep warmth of memories that can live on in a stew pot. On the menu: khoresh ghormeh sabzi (beef and fresh herb stew with kidney beans and dried limes); khoresh fesenjoon (chicken stewed with pomegranate and walnuts); khoresh gojeh bademjan (eggplant and tomato stew with sour grapes); polo ba zaferan (rice with crispy saffron tahdig); and salad shirazi (cucumber and tomato salad in mint-verjuice dressing).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.