Online Cooking Class - The Flavors of Persia
Get acquainted with the fabulous flavor combinations of the Middle East.
Regional creations step into the spotlight in an online cooking class with Persian specialties as the stars of the show. Chef Jennifer and crew introduce you to the hearty ingredients and aromatic seasonings that make this cuisine a worldwide favorite. Prepare a traditional chicken stew flavored with walnuts, learn to steam rice with a butter-based crust and create a dip that combines yogurt with cucumber and fresh herbs.
- Cooking class is fully interactive.
- Chef accompanies you throughout the entire process.
- Ask as many questions as you want!
- Recipes Recipe links are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
- 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 Size Public class sizes are between 1 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
- Event Duration 1.5 hours
- Prep Time 15 minutes
- Labels Beginner, Fun, Gourmet, Group, Persian
Ingredients
What to buy at the grocery store:
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
Cutting board and knife
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
Prep Work Details
Reviews guests left for this experience
CINDY
04 Feb 2024
Class was very easy to follow along to and the food was very good.
Reviews guests left for other experiences with Chef Jennifer or Resident Chef
Heather
24 Mar 2024
What a wonderful class!! Natanya is an excellent teacher! I am an experienced baker and I learned lots of new tips and tricks! She did a great job keeping the class together and answering all the questions. Everyone was successful!
nuris
26 Feb 2024
The Apple Pie class is one of the best cooking classes I have ever taken and I have taken many. The Chef provided so many details, such good tips and explanations for the suggested tips. I enjoyed the class and recommend it to others.
Meet your chef
From editing recipes for the Wall Street Journal to holding a food editor title for Martha Stewart Living to founding a recreational cooking school, Chef Jennifer has held many roles in and out of the kitchen. A graduate of Peter Kump's New York Cooking School, she is a detailed culinary instructor who has a solid background teaching home chefs. Don't miss out on booking a class with an engaging and passionate chef!
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