Introduction to Persian Cooking

Salam & Welcome to the Kitchen of Color & Aroma!

In this workshop, we will go on a distinctive journey of fascinating tastes grounded in our rich culture. First, we’ll introduce the children to some popular spices used on a daily basis in a Persian kitchen, and we will review Persian cooking techniques. We’ll talk about side dishes, when they are served and how they are paired with main dishes. And then we are going to cook together! We will be meeting once a week for 60 minutes on Zoom, in our kitchens. You’ll receive the the grocery list and necessary kitchen tools for each week prior to each session, so you have everything ready to go! 

Join us for a memorable experience filled with exceptionally tasty dishes!  

Week 1: Cake Yazdi (A traditional Persian muffin with Cardamom & Rose Water) 

Week 2: Kookoo Kadoo Sabz with Mast-o-Laboo (Persian Zucchini Frittata sided with Pink Yogurt) 

Week 3: Salads 

  • Salad Shirazi (simple cucumber & tomato salad)
  • Khiar-o-Anar Salad (cucumber and pomegranate salad)
  • Salad Hendoone (watermelon salad)

Week 4: Koofteh Ghelgheli with Mast-o-Khiar (Persian meatball sided with yogurt & cucumber)

Week 5: Shirini Keshmeshi with Chai Giahi (Raisin cookie sided with homemade herbal tea)

Week 6: Kabab-e-Tabeyi with Polo, Reyhoon & Doogh (Homemade Skillet Kabab and Rice, with Basil and Yogurt Drink)


Instructors: Roshanak Yousefian (Popilee Patisserie) and Bahar Beihaghi


Age range: 9 to 14
Duration: 60 Minutes
Farsi Level: Beginner


Meeting times: 

Saturday, September 19 – 11:00AM to 12:00PM (EST)
Saturday, September 26 – 11:00AM to 12:00PM (EST)
Saturday, October 3 – 11:00AM to 12:00PM (EST)
Saturday, October 17 – 11:00AM to 12:00PM (EST)
Saturday, October 24 – 11:00AM to 12:00PM (EST)
Saturday, October 31 – 11:00AM to 12:00PM (EST)

*Please note that some basic knife skills are required and we’ll be using the stove and oven. Adult supervision might be needed.