Persian Online Workshop Spring
Learn to make kabab tavahi-e morgh (ground chicken kebabs with pan-roasted tomatoes), saffron polo ba tah-dig (basmati rice with saffron and tahdig), and sabsi khordan (a platter of fresh herbs, scallions, and radishes)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
Since Mab can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Mab will guide you through making three of her family recipes.During your class, you'll prepare Mab's kabab tavahi-e morgh (ground chicken kebabs seasoned with saffron and served with pan-roasted tomatoes). Then, you'll learn how to make saffron polo ba tah-dig (basmati rice with saffron and tahdig) and sabsi khordan (a platter of fresh herbs, scallions, and radishes).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
2 pounds (900 g) ground chicken
1 ½ pounds (680 g) red onion (about 3 medium)
2 bunches fresh parsley
2 bunches fresh cilantro
2 pounds (900 g) beefsteak tomatoes (about 2-3 medium)
1/2 bunch thin scallions or chives
1 small bunch round red radishes
1 large lemon
2 cups (400 g) extra long grain basmati rice (preferably aged)
1/2 teaspoon (.25 g) saffron threads
¼ teaspoon finely ground black pepper
¼ teaspoon red chile flakes (or more to taste)
¼ teaspoon roasted coriander powder
¼ teaspoon ground sumac
⅛ teaspoon ground cinnamon
1 tablespoon ghee or unsalted butter
½ cup olive oil
salt
1/2 bunch fresh mint (optional)
½ bunch fresh purple or green basil (optional)
Mab made us feel immediately welcome, from serving us her delicious lentil spinach soup, to sharing details about her childhood and life as a feminist and activist. It was an intimate form of storytelling not many other classes would provide.
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