Garden to Table: A Persian Feast
Take a culinary journey inspired by this timeless tradition as you learn to recreate an Iranian garden party.
Designed as lush, enclosed sanctuaries with fragrant herbs, fruit trees, flowing water, and shaded gathering spaces, Persian gardens have long served as settings for hospitality, reflection, and joyful entertaining. Guests gather on intricately woven carpets, sip tea beneath the open sky, and share abundant platters that reflect the generosity of Iranian culture.
- Sabzi khordan (a vibrant platter of fresh herbs with feta, radishes, and walnuts).
- Kelaneh (homemade flatbread filled with scallions and herbs).
- Kuku kadu (summer squash and herb frittata).
- Kabab kubideh (grilled lamb kebabs).
- Persian rice with crispy saffron tahdig.
- Sharbat albalu (refreshing sour cherry cordial).
Details
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy, eggs, tree nuts, and wheat.
- Do not bring water bottles. Water will be provided.
Materials
Class Policies
- You must wear closed-toe shoes and tie back long hair.
- Ages 14 and up are welcome.
Instructor
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.
Related Events
Check out other events you might be interested in!
