Culinary Arts
Saffron and Sunshine: A Persian Dinner
Join Iranian-American Chef Omid and create a menu that celebrates summer fruits and vegetables.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sat, 7/5/2025 3:00 PM - 6:00 PM
Sat, 7/5/2025
About
Welcome to the world of Iranian cuisine, where you'll discover the intricate flavors and rich heritage of this ancient culinary tradition. Join Omid Roustaei on a journey through Iran’s vibrant tapestry of tastes and textures, hallmarks of Iranian cooking, with a special focus on celebrating summer fruits and vegetables.
On the menu:
Polo ba Tahdig: Rice with a crispy saffron layer.
Making Iranian rice is an art. The result is perfectly light and fluffy rice, finished with a golden, crispy saffron-scented layer at the bottom called tahdig. This beloved element is always found on the table, ready to soak up the rich and flavorful stews it’s often served with.
Khoresh Hulu: Peach and saffron chicken stew.
This stew is a delightful blend of saffron, citrus, and sweet peaches. The result is a lighter, more summery take on traditional Iranian stews, full of vibrant and mouthwatering flavors.
Kuku Bademjan: Eggplant kuku (frittata).
A delicious frittata made with eggplant, eggs, and saffron, then seasoned with a variety of chile peppers. It’s light, flavorful, and perfect as a side dish or light main.
Tokhm Sharbati: Citrusy chia and rose water cordial.
This refreshing drink, made with chia seeds, citrus, and rose water, holds a special place in Iranian hospitality. Especially during hot summer months, it’s traditionally served to guests upon arrival as a cool and welcoming gesture.
On the menu:
Polo ba Tahdig: Rice with a crispy saffron layer.
Making Iranian rice is an art. The result is perfectly light and fluffy rice, finished with a golden, crispy saffron-scented layer at the bottom called tahdig. This beloved element is always found on the table, ready to soak up the rich and flavorful stews it’s often served with.
Khoresh Hulu: Peach and saffron chicken stew.
This stew is a delightful blend of saffron, citrus, and sweet peaches. The result is a lighter, more summery take on traditional Iranian stews, full of vibrant and mouthwatering flavors.
Kuku Bademjan: Eggplant kuku (frittata).
A delicious frittata made with eggplant, eggs, and saffron, then seasoned with a variety of chile peppers. It’s light, flavorful, and perfect as a side dish or light main.
Tokhm Sharbati: Citrusy chia and rose water cordial.
This refreshing drink, made with chia seeds, citrus, and rose water, holds a special place in Iranian hospitality. Especially during hot summer months, it’s traditionally served to guests upon arrival as a cool and welcoming gesture.
Details
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, wheat, and sesame.Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $30 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Ages 14 and up are welcome.
- Closed-toe shoes are required in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Omid Roustaei
Omid 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, Colo., 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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