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A New Day in the Kitchen: Persian Nowruz Traditions

Sunday, March 15 | 11:00 AM|
    A New Day in the Kitchen: Persian Nowruz Traditions
    A New Day in the Kitchen: Persian Nowruz Traditions
    A New Day in the Kitchen: Persian Nowruz Traditions
    A New Day in the Kitchen: Persian Nowruz Traditions
    A New Day in the Kitchen: Persian Nowruz Traditions
    A New Day in the Kitchen: Persian Nowruz Traditions

A New Day in the Kitchen: Persian Nowruz Traditions

Sunday, March 15 | 11:00 AM|
$250.00

Celebrate the arrival of spring with Iranian-American chef and author Omid Roustaei in a hands-on cooking class honoring Nowruz, the Persian New Year. Meaning “new day,” Nowruz is a 3,000-year-old celebration rooted in renewal, nature, and togetherness.

Omid will guide you through dishes traditionally enjoyed during the 13 days of Nowruz, weaving cooking, cultural history, and storytelling throughout the afternoon. You will prepare Salad Shirazi with tomato, cucumber, and mint; Aash Reshteh, a nourishing herb and noodle soup finished with garlic-mint oil; Sabzi Polo ba Mahi, fragrant herbed rice with saffron fish; and Shirini Keshmeshi, delicate rosewater and raisin cookies.

This joyful class is an invitation to welcome spring, cook with intention, and gather around the table in the spirit of renewal.

 

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.

When

Sunday, March 15 | 11:00 AM

Category:
The Instructor

Omid Roustaei

Omid Roustaei author of Bitter and Sweet

Omid Roustaei is an Iranian-American cookbook author and culinary instructor who has been deeply involved in the culinary world for more than 20 years. He attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive, and improvisational, cooking. Omid now balances a career as a psychotherapist with his passion for teaching and writing. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism. Most recently, he penned the cookbook, Bitter & Sweet, which features 75 mouthwatering recipes that blend Iranian dishes with other global cuisines. When Omid is not cooking or writing, he loves getting his hands in the soil and tending to his vegetable garden.

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