The Persian Table with Chef Omid Roustaei

Culinary Arts

The Persian Table with Chef Omid Roustaei

Learn how to prepare iconic dishes of Iranian cuisine in this special dinner class.

Member

$125.00 (any noted materials fee included)

Guest

$148.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Wed, 1/29/2025 3:00 PM - 6:00 PM

Wed, 1/29/2025

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio & Great Room

Interests:
Cooking, Kitchen Skills

About

Seattle Iranian-American Chef Omid Roustaei is the author of the forthcoming cookbook "Bitter & Sweet: Global Flavors from an Iranian-American Kitchen” (February 2025). In this class, he’ll help you gain a better understanding for foods of the Persian table and explore the key elements and traditions of Iranian cuisine.

On the menu: 

  • Kuku Sabzi: A vibrant, herb-packed frittata served with a refreshing mint yogurt side.
  • Rice with Tahdig: Master the techniques to create this light and fluffy Iranian rice with a golden crispy saffron layer.
  • Fesenjan: Savor the process of making a comforting stew of chicken simmered in a rich pomegranate and walnut sauce.

Born and raised in Tehran, Roustaei shares Iranian culture and traditions through cooking and storytelling. His writing can be found at thecaspianchef.com, and he is a regular contributor to The Kitchn and The Spruce Eats.  

Details

Omnivores will enjoy this menu. Check with the studio to see if dietary restrictions can be accommodated.

Materials

A $20 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Omid Roustaei

Omid Roustaei is an Iranian-American cookbook author and culinary instructor who has been deeply involved in the culinary world for more than 20 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive cooking. Omid now balances a career as a psychotherapist with his enthusiasm for teaching and writing. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism.

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