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


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

Please prep before class: 1. Wash all herbs. 2. For the dill and parsley, remove and discard the larger, hollow stalks at the bottom. It is fine to leave the more tender upper stalks.

Reviews guests left for this experience



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



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!



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.

Local Grocer Delivery Available!

$ 49 Per person

90-minute class hosted on Zoom. Tax included.

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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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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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