4:15 pm on Sunday March 21 marks the beginning of Nowruz, the Persian New Year and the Spring Equinox. Iranians across the continent will be celebrating with their loved ones around platters piled high with traditional dishes full of spring herbs. In this class, Omid Roustaei will share stories of the symbolism and significance of the New Year’s table, known as the haft-seen. You’ll learn how to make shiveed polo, a saffron and dill rice dish that includes arguably the most fought over bite on the Iranian table, the saffron-stained crispy rice bits from the bottom of the pot, known as tahdig. To continue the feast, you’ll make a recipe that is a delicacy from the Caspian Sea, mahi shekam por, saffron-glazed stuffed white fish with barberries, fresh herbs, walnuts, and fish roe.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.