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Fresh Herb and Leek Frittata (Kuku Sabzi)
Chopped Cucumber and Tomato Salad with Fresh Mint (Shirazi)
Jeweled Basmati Pilaf
Grilled Saffron Chicken Kabobs
Cream Puffs with Rose and Pistachio Cream (Noon Khamei)
Instructor: Tamica B.
What you will learn
Menu: Fresh Herb and Leek Frittata (Kuku Sabzi) – Chopped Cucumber and Tomato Salad with Fresh Mint (Shirazi) – Jeweled Basmati Pilaf – Grilled Saffron Chicken Kabobs – Cream Puffs with Rose and Pistachio Cream (Noon Khamei)
Class Description: Persian cuisine is a feast for all the senses—from aromatic fresh herbs to bright, bold flavors to the golden hue of saffron. In this hands-on class, our instructor will introduce you to the exotic ingredients that make Persian dishes so uniquely delicious. You’ll practice knife skills alongside classmates as we prep fresh seasonal vegetables and herbs. We’ll walk you through classic techniques for grilling, cooking pilaf, making vinaigrette from scratch and more. Plus, you’ll learn secrets for creating Persian cream puffs accented with the flavors of rose and pistachio.
Please Note: In most locations, local restrictions require we grill indoors.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.