Persian Cooking Online 2
Learn Mab's secrets to making aloo morgh-e beround-e Parvin joonam (a rich and fragrant chicken dish) paired with kateh polo zafran ba tahdig sibzamini (saffron spiced rice with a potato crisp)!
|$60 per device (laptop/tablet/etc)|
Since Mab can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Mab will guide you through making two of her family recipes. First Mab will show you how to prepare aloo morgh-e beround-e Parvin joonam (a rich and fragrant chicken dish made with onions, prunes, saffron, rosewater, cumin, turmeric, and cinnamon). You will also learn how to make kateh polo zafran ba tahdig sibzamini (perfectly steamed saffron rice with a crispy potato tahdig)..
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1/4 teaspoon/.50g saffron threads, preferably Iranian
4 ice cube
1 cup dried prunes
9-11 tablespoons neutral oil
2 large or 3 medium onions
1 teaspoon turmeric
4 boneless skinless chicken thighs (about 1 lb)
2 teaspoons fine salt
2 tablespoons ghee
1 tablespoon cumin seeds
1/8 teaspoon ground cinnamon
1 tablespoon rose water
1 ½ cups long grain white basmati rice
8 small yellow/Yukon potatoes
Fresh flat-leaf parsley sprigs (for serving)
Fresh cilantro sprigs (for serving)
Scallions (for serving)
Radishes (for serving)
Mab made us feel immediately welcome, from serving us her delicious lentil spinach soup, to sharing details about her childhood and life as a feminist and activist. It was an intimate form of storytelling not many other classes would provide.”