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.

Details

A $20 materials fee, included in the cost of the class, covers all the ingredients you'll use.

Class Policies

• Ages 14 and up are welcome.
• Closed-toed shoes must be worn in the studio at all times.
• Tie back long hair.