Go on a journey to Persia in this hands-on cooking class with Chef Mab. The menu’s magic ingredients are pomegranates and walnuts — these bring out the unique flavors of northern Iran. You’ll start with a salad-e Shirazi, a mix of cucumbers and tomatoes tossed in olive oil and lemon. Next, you’ll prepare a lush Persian chicken stew with pomegranate and walnuts, served over rice with saffron, dried blueberries and tahdig (the crispy crust at the bottom of the rice pot). For dessert, you’ll make sweet date balls with nuts and tahini.
With Persian cucumber, tomatoes, onions, lemon and olive oil
With chicken, walnuts, saffron, pomegranate juice and molasses
Zereshk Polo With Tahdig
With rice, dried barberries, saffron, ghee and lavash bread
With plain yogurt, fresh spinach, fresh garlic and walnuts
With Medjool dates, pistachios, almonds, walnuts and tahini