Slow-cooked stews, and dishes showcasing the freshest herbs, are a hallmark of Persian cuisine. Delve into the culinary traditions of Iran with Omid as he demos dishes that are nourishing and full of flavor. In this class, youll learn how to make meltingly tender beef stew and cook with one of falls most underrepresented fruits quince. Plus, youll learn the Persian method of sautéing herbs for a Caspian Sea favorite reminiscent of frittata.
With meat, dairy and eggs; no gluten.
About the instructor:
Omid was born and raised in Tehran and spent his early childhood by the Caspian Sea. He has taught culinary 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 Irans unique and rich cuisine through storytelling and humorous anecdotes from his childhood.
- This is a demonstration class offered live online via Zoom.
- One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days 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: Online classes are nonrefundable. You can request a transfer to a different class up to 7 days prior to class.
- Khoresh Beh (Beef and Yellow Split Pea Stew with Quince)
- Kuku Gerdu (Walnut and Herb Frittata)
Wednesday, October 20, 5:00 - 6:00 pmRegister for class