Online Cooking Class - Handmade Persian Dinner

Local Grocer Delivery Available!


$ 49 Per person

90-minute class hosted on Zoom. Tax included.

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What You’ll Do

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!
Details
  • 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, Father's Day, Fun, Gourmet, Group, Persian

Ingredients


What to buy at the grocery store:
2 Đ’Đ… 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 Đ’Đ… cups walnuts
Đ’Ñ˜ 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 Đ’Đ… 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:
Đ’Ñ˜ 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 fesenjĐ”Đƒn
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

Order ingredients from your preferred local grocer or create a shopping list

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.

Meet your chef

Chef Jennifer or Resident Chef Shot
Chef Jennifer or Resident Chef Verified Chef

12 reviews

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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What You’ll Do

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!
Details
  • 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, Father's Day, Fun, Gourmet, Group, Persian

Ingredients


What to buy at the grocery store:
2 Đ’Đ… 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 Đ’Đ… cups walnuts
Đ’Ñ˜ 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 Đ’Đ… 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:
Đ’Ñ˜ 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 fesenjĐ”Đƒn
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

Order ingredients from your preferred local grocer or create a shopping list

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

Reviews guests left for this experience

CINDY

CINDY

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

Michelle

Michelle

03 Nov 2024

This class was great. We love Ramen and this meal tasted like something we would have at a nice restaurant. So happy I can make this at home.

Kevin

Kevin

15 Jul 2024

Excellent class. We had so much fun and the dish exceeded all expectations!

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