Culinary Arts
The Persian Table in Spring
This menu marks the Persian New Year with saffron-glazed branzino and finishes with cardamom and rosewater cakes.
Member$125.00 (any noted materials fee included) |
Guest$158.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sat, 3/28/2026 3:00 PM - 6:00 PM
Sat, 3/28/2026
About
Chef Omid, author of “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen” returns to BARN for a spring- inspired class featuring a lighter, seasonal menu that celebrates the abundance of fresh greens and herbs found in this rich and diverse cuisine.
You'll begin with a classic tapenade from Iran’s Caspian Sea region, followed by Nargesi, a beloved dish named after the narcissus flower and inspired by its delicate colors and beauty. You'll then prepare a traditional herb rice closely associated with the arrival of spring and the Persian New Year, served alongside saffron-glazed branzino and accompanied by Persian shallots and mint folded into creamy yogurt. Finish on a sweet note with cardamom and rosewater cupcakes, a deeply nostalgic dessert that evokes childhood memories and the comforting flavors cherished by many Iranians.
On the menu
- Zeitoon Parvardeh: Olive tapenade with herbs and pomegranate.
- Nargesi: Spinach and herbs with poached eggs.
- Sabzi Polo ba Mahi: Herb rice with crispy saffron tahdig and fish.
- Maast-o Museer: Yogurt with Persian shallots, garlic, and mint.
- Cake Yazdi: Cardamom and rosewater cupcakes.
Details
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter, yogurt), eggs, fish.
- Do not bring water bottles or personal food or drink. Water will be provided.
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
Class Policies
- Ages 14 and up are welcome.
- Closed-toed shoes must be worn in the studio at all times.
- 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
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