Beyond Kebabs: An Introduction to Persian Cuisine Demo Class

Persian cuisine is a celebration of balance—sweet and sour, fresh and warming, delicate and deeply savory. In this demonstration class, Chef Paul Brown introduces the soulful flavors of Persia through a thoughtfully composed menu that highlights the cuisine’s signature ingredients and techniques. Drawing on fragrant herbs, spices such as saffron and cardamom, and distinctive elements like barberries and pomegranate molasses, this class reveals a culinary tradition that is both elegant and deeply comforting.

Guests will watch and learn as Chef Brown prepares a vividly green kuku sabzi packed with herbs and tangy barberries, a luxurious fesenjan of braised chicken enriched with walnuts and pomegranate, and sholezard—a saffron-scented rice pudding finished with warming spices and nuts. Along the way, Chef Brown will discuss flavor building, ingredient sourcing, and practical techniques so you can confidently recreate these dishes at home. This class is ideal for curious cooks eager to expand their repertoire and experience one of the world’s great cuisines.

Menu

• Flatbread with mast o khiar (Persian cucumber-herb yogurt)

• Kuku sabzi (herb and barberry frittata)

• Fesenjan (braised chicken with walnuts and pomegranate)

• Sholezard (saffron rice pudding with cardamom, cinnamon, almonds, and pistachios)