Persian Cooking w/ Mab: Immersion Workshop #1
- All levels
- Small class sizes
- 11 and older
- $175
- Earn 10% Rewards
- Price Lock
- Emailed to registrants, Brooklyn, NY
- 4 hours & 30 minutes
May 31st
8–10:30pm EDT
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Persian Cooking w/ Mab: Immersion Workshop #1 is unfortunately unavailable
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- $175/person
- 4 hours & 30 minutes
- You'll receive an email with detailed directions to the workshop.
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Class Description
Description
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.
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.
Refund Policy
- If you cancel 13 business days before your workshop you will receive a full credit, which you can apply to another workshop.
- After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this).
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The League of Kitchens
A new immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes. Each experience will offer opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking....
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The League of Kitchens
Brooklyn
Emailed to registrants
Brooklyn, New York 11220 Brooklyn
Emailed to registrants
Brooklyn, New York 11220
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