Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This menu is a celebration of the immigrant stories that make America shine, and a chance to cook in solidarity with our Iranian neighbors. Chef Omid Roustaei will lead this special dinner, where he'll share family recipes and stories of his homeland.

Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Kashk-e Kadu
Butternut squash spread with whey, mint sauce, and fried onions

Sabzi Khordan
Fresh herbs, feta, radishes, and walnuts
Homemade lavash bread

Eshkeneh
Fenugreek egg drop soup

Khoresh Fesenjan
Slow-braised chicken in a pomegranate and walnut sauce
Steamed basmati rice with crispy saffron tahdig

Persian cucumbers with winter citrus, and pickled beets
Fennel-mint vinaigrette

Bastani Sonati
Saffron pistachio ice cream

Persian Tea Service
Orange blossom scented black tea
Naan Nokhodchi - Cardamom chickpea cookies
Naan Berenji - Rosewater rice cookies with poppy seeds

The vegetarian menu will include delicata squash and oyster mushrooms to replace the braised chicken.

The gluten free menu will include a gluten free flat bread to replace the lavash.