Persian Cooking

Sometimes, the gift of a cookbook can guide you down an unfamiliar path that peaks your curiosity in a subject. A dear friend gifted me “Sofreh: A Contemporary Approach to Classic Persian Cuisine” by Nasir Alikhani. I found myself entranced by Persian cuisine; its fascinating history and reach across so many countries and culinary traditions. My eyes were drown it’s many it’s brilliant and heavy use of Sabzi – green herbs such as mint, tarragon, cilantro and basil. My stomach drawn to its purees of eggplant and spinach borani, laced with thick yogurt and crispy garlic. My nose tempted by the smells of saffron water and mint oil. Ground spices such as cinnamon, cardamom, nutmeg and cumin find a welcome home in savory meat dishes. Even fruit such as apricots, limes and pomegranates have a place in Persian stews, delighted and surprising the palate. And the crown jewel of the table is a golden tahdig, warm like the sun and crispy if done just right. With the help of a handful of handful of Persian Cookbooks and the practice of a number of dinner parties, I’m ready to share my favorites with you all in our first Persian Cooking Class. Join us for a meal of Kuku Sabiz (An Herbed Frittata), Salad-e Shiraz (Persian Cucumber, Tomatoes and Onion Salad with Mint), Eggplant Borani, Tahdig (Persian Rice) Fesenjan (Persian Pomegranate Chicken).