Based on the concept of hot and cold whether food creates energy or whether it has a cooling effect on the body Persian cuisine has a rich history that encapsulates centuries of traditions and techniques. Join Omid as he takes you on a journey of the rich flavors of his home country and demonstrates some of his favorite dishes. Youll learn techniques for making a slow-cooked stew and how to make perfect, fluffy rice with the coveted crispy bottom known as Tahdig.
Vegetarian with dairy, eggs and gluten.
About the instructor: Omid was born and raised in Tehran and spent his early childhood by the Caspian Sea building sandcastles, flying kites and riding his banana-seat, high-handlebar bike. He has taught cooking classes with PCC for over 15 years, cooked as a private chef and works as a psychoanalyst by day. Omid is excited to share his love of the Persian culture and traditions as he takes you on a culinary journey to experience Iran’s unique and rich cuisine through storytelling and humorous anecdotes from his childhood.
- This is a demonstration format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
- Sabzi Khordan (Fresh Herb Platter with Feta, Radishes, Walnuts and Naan)
- Eshkeneh (Fenugreek Eggdrop Soup)
- Persian Basmati Rice with Crispy Saffron Tahdig
- Khoresh Gojeh Bademjan (Eggplant and Tomato Stew with Sour Grapes)