Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Omid Roustaei will show you how to prepare a winter meal flavored with delicate Silk Road spices. You’ll make fresh kuku sabzi (fresh herb frittata with tart barberries and walnuts); aash-e jow (barley and spinach stew with tangy whey and mint sauce); havij polo (braised saffron chicken with carrot and candied orange rice pilaf and pistachios); and Persian baklava (flaky pastry with walnuts and cardamom rosewater syrup).

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.