11 and older
All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.
Menu for Immersion Workshop #1 (Non- Vegetarian):
Fesenjan (Chicken Stew with Pomegranate Walnut Sauce)
Slow cooked chicken thighs in a sauce made from pomegranate juice and toasted walnuts, and flavored with saffron.
Zereshk Polo Ba Tahdig (Steamed Rice with Barberries and Tahdig)
Steamed basmati rice flavored with saffron and ghee, and served with barberries, pistachios, and almonds. Flour tortillas cook on the bottom as the rice steams for a crispy treat to pass at the table.
Mast O Esfenaj (Yogurt with Spinach)
Goat’s milk yogurt mixed with cooked spinach and raw garlic.
Salad Shirazi (Cucumber and Tomato Salad)
Diced Persian cucumbers and tomatoes mixed with radish or scallions, lemon juice, olive oil, and dried mint.
Sabzi Khordan (Fresh Herb Salad)
A platter of fresh herbs, scallions, radishes, whole walnuts, and feta topped with olive oil and dried mint.
Tupak-e Khorma (Date and Nut Balls)
Ground walnuts, almonds, and pistachios along with Medjool dates, formed into decorative shapes, and rolled in cocoa, sesame seeds, or dried coconut.
* Food Allergies: This menu includes dairy, tree nuts, and wheat.