Every country has its own version of comfort food, and the chilly months in Iran signal the start of winter stew season that they are widely known for. Join Omid Roustaei as he shares a bit of Iranian history and teaches you some of his most satisfying dishes from childhood. You’ll make mirza ghasemi (fire-roasted eggplant spread with poached eggs); abgoosht (classic Persian beef and potato stew with beans); homemade naan sangak (traditional flatbread baked on pebbles); and halva-ye haviji (carrot halva flavored with saffron, rose water, and spices).
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.
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