Persian Winter Solstice Feast
Explore Shab-e Yalda traditions as you make a dinner starring saffron-glazed chicken filled with fruits and nuts.
- Salad anar-o khiar: pomegranate, cucumber, mint, and feta salad
- Aash-e anar: pomegranate soup with meatballs
- Morgh shekam por: saffron-glazed chicken filled with dried fruits and nuts
- Sohan asali: a crisp, saffron- and rose-scented sesame brittle.
Details
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (cheese), tree nuts, wheat, and sesame.
- Do not bring water bottles. Water will be provided.
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.
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