A staple of Iranian cooking, saffron imparts its delicate flavor and deep yellow hue to everything from aromatic stews and rice dishes to flavorful patties, desserts, and beverages. Join Omid as he delves into the rich history and cultural significance of saffron in Iranian cuisine while learning traditional methods of incorporating this precious spice into your cooking. You’ll make kuku seebzamini (saffron potato patties); reshteh polo (rice layered with toasted pasta, raisins, and dates and served with saffron lamb shanks and roasted vegetables); khoresh hulu (chicken and peach stew in saffron broth) and sholeh zard (saffron and rose water rice pudding).

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.