About

Seattle Iranian-American Chef Omid Roustaei is the author of “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen” (February 2025). In this class, he’ll help you gain a better understanding for foods of the Persian table and explore the key elements and traditions of Iranian cuisine.

On the menu: 

• Kuku Sabzi: A vibrant, herb-packed frittata served with a refreshing mint yogurt side.
• Rice with Tahdig: Master the techniques to create this light and fluffy Iranian rice with a golden crispy saffron layer.
• Fesenjan: Savor the process of making a comforting stew of chicken simmered in a rich pomegranate and walnut sauce.

Born and raised in Tehran, Roustaei shares Iranian culture and traditions through cooking and storytelling. His writing can be found at thecaspianchef.com, and he is a regular contributor to The Kitchn and The Spruce Eats.  

Details

Omnivores will enjoy this menu. Check with the studio to see if dietary restrictions can be accommodated.

Details

A $20 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio.
• You must be registered for the class (no drop-ins).