About this Event
The origins of Persian food are complex, as is Iran's long and turbulent past. Over 2,000 years ago, the Persian Empire stretched as far as India and, since then, Iran's cuisine and culture has been influences by various invading nations throughout history – the Greeks, Romans, Arabs, Russians and Turks among them.
This class offers chefs the unique flavors and textures of Persian / Iranian foods. Chefs will enjoy a more unique and non-traditional menu, where most resturants focus on kebabs and familiar mainstream dishes w/meat, which over time have become popular.
The menu below is a glance at a typical Iranian weeknight meal, filled with protein, leafy greens, and a special rice pudding, normally meant for particular occassions...however, it's too good to wait for that occasion! This menu will offer advanced chefs a chance at expanding their palatte while enjoying a something different, and learning a little history about the Persian Empire and the history of our menu. All classes offer nutrient information, and a blend of fresh and dried herbs and spices.
Menu:
- Loobia Polo (Vegetarian or Chicken version): All in one meal of fragrent basmati rice, green beans, and persian spiced ground chicken (with tomato)
- Baked Kuku Sabzi (Herb Egg Pancake) Spinach, Dill, Cilantro, Parsley, Leek, Fresh eggs, toppings
- Sholeh Zard (Saffron based Rice Pudding) Water, Rice, Sugar, Saffron, Rose Water, Cinnamon
- Sekanjebin (Tradional Persian simple syrup)w/Vinegar, Mint, & Honey
Before class starts, chefs will be taken on an urban garden tour where discussion on composting and learning about urban growing will be features. Here we will also collect eggs for our Kuku!
A copy of everything chef's create will be sent home, along with any leftovers!
Parents are welcome to come have lunch with their chef between 1:00-2:00pm!
www.nourishflourish.org
We offer low-income prices, please email [email protected]
Event Venue & Nearby Stays
2011 Menalto Ave, 2011 Menalto Avenue, Menlo Park, United States
USD 125.00
