Every culture has its own tradition with stuffing foods and Iran is no different. Join Omid Roustaei for a delicious lesson in combining the flavors of Iran into complex and showstopping dishes. In class you’ll make bademjoon shekam por (eggplants stuffed with lamb, peppers, tomatoes, and herbs); kufteh tabrizi (beef meatballs stuffed with dried apricots, herbs, and hard-boiled egg); dolmeh barg mo (grape leaves filled with rice, yellow split peas, and herbs in a saffron syrup); dolmeh piaz (onions stuffed with lentils, rice, and herbs); and borani khiar-o somaq (lettuce filled with cucumbers and sumac-mint yogurt 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.