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Persian Cooking Online

with Mab

Learn to make baghali ghatogh (dill-scented lima beans topped with poached eggs) paired with zireh polo kateh ba tahdig (Persian rice with crispy tahdig)!

Sunday, Dec 17
4pm-6:30pm (EST)
This workshop will take place online.
16 spots available
$60 per device (laptop/tablet/etc)
All ages!
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

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 you will learn how to make Mab's golden, delicious baghali ghatogh (lima beans cooked with dill, garlic, and turmeric, topped with poached eggs). Then you will prepare zireh polo kateh ba tahdig (fluffy basmati rice mixed with sautéed red onion, cumin seed, and turmeric and topped with a crispy, delicious 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 cup dried small lima beans (soaked overnight) OR canned white/cannellini beans. note: if you are cooking at a high altitude we recommend canned during the online class
3 eggs (optional-->for topping the bean dish)
1 medium red onion
1 1/2 cups white basmati or white jasmine rice
1 10" flour tortilla
Extra virgin olive oil, avocado oil, or other neutral oil
2 large bunches of fresh dill
1-2 bay leaves
Ground cinnamon
Fine sea salt
Cumin seeds
Cinnamon stick
Cayenne or aleppo pepper

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.

Jess B.
Persian Cooking Online
$60 per device
Sun, Dec 17
4pm-6:30pm (EST)
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