Online Cooking Class: Persian Flavors
Bring the time-tested tastes and textures of Persian cuisine to your home table with this exciting online cooking class with Chef Jennifer and her exceptional team. You'll prepare an array of regional classics chosen to fill your dining life with international flavor. Create a hearty stew flavored with walnuts and pomegranate seeds and learn to steam rice the traditional way, with butter and saffron for aromatic flavor. You'll also assemble a creamy cucumber dip made zesty with fresh herbs.
MENU
Chicken Fesenjān
Can be made vegetarian by subbing kidney beans or roasted mushrooms
A rich stew made with pomegranate and ground walnuts
Steamed Rice With Golden Tahdig
With saffron and butter
Mast-o Khiar
An herby cucumber yogurt dip with dill, mint, pepper and salt
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
- Recipes Recipes are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Minimum 1 device
- Class Maximum 20 devices
- Event Duration 1.5 hours
- LabelsGroup, Gourmet, Beginner, Fun, Persian
Ingredients
2 ½ pounds bone-in, skin-on chicken thighs
1 pomegranate or 1 container pomegranate seeds
1 bunch fresh parsley or dill
1 large onion
2 cloves garlic
1 large cucumber or 2 small Persian cucumbers
2 ½ cups walnuts
¼ cup raisins, dried currants, dried cranberries, or barberries
2 cups basmati rice
2 cups chicken broth
2/3 cup pomegranate molasses
2 tablespoons honey
1 ½ cups plain Greek yogurt
6 tablespoons unsalted butter
Large pinch saffron threads (about 1/2 teaspoon)
Dried mint and rose petals, optional
Staples you may have in the pantry:
¼ cup extra virgin olive oil
Salt and pepper
1 tablespoon turmeric
1 teaspoon cinnamon
Kitchen Equipment
1 large pot, for boiling rice
1 large nonstick skillet or pot, with lid (must be nonstick!), for rice tahdig
Dutch oven, or large wide pot, for fesenjān
Assorted mixing bowls
1 clean dish towel and 1 rubber band, for steaming rice
Food processor (optional, for chopping lots of herbs)
Grater, with large holes
Classpop! Guest Reviews for other experiences with Chef Jennifer or Resident Chef
Angela
21 Apr 2024
I highly recommend this class for anyone looking to learn proper technique using knives and the many different types and ways of cutting vegetables. Chef Jennifer was knowledgeable and answered any and all our questions. I learned a lot more than I thought I would from one lesson. Everyone enjoyed the soup I made! Looking forward to taking many more classes!!
Outside Reviews for Chef Jennifer or Resident Chef
Silvia G.
26 Oct 2023
I had such a good time learning how to make one of my favorite breakfast items, in my own kitchen! The instructor was fun and knowledgeable and she gave us some great tips and tricks! I highly recommend this!
Chef Jennifer is a graduate of Peter Kump's New York Cooking School, but her culinary journey didn't stop there. She edited recipes for the Wall Street Journal and was a food editor for Martha Stewart Living. Her passion for food is evident, and she's excited to share her knowledge with home chefs and food lovers. Allow Chef Jennifer to teach tips, tricks and techniques to elevate your cooking.
AS SEEN IN
