Saturday, February 22, 11:00 AM – 2:00 PM
Appetizers and tea will be served. Space is limited.
Ready for another hands-on culture-immersion cooking class? Let’s spice up our plates and palates! First, learn how to make the most stunning, brightly colored saffron rice pilaf with sumac-marinated chicken. Move on to baking savory hand pies stuffed with turmeric-flavored walnuts and caramelized onions, from my grandmother’s recipe! For the sweet ending to our class – let’s make firni, a luscious, creamy rice pudding sprinkled generously with cinnamon. And how about enjoying your creations with a glass of piping hot tea and a good doze of friendly chatter around the table? You will learn a lot, have fun, and make new friends! Guaranteed! Don’t miss out!
What we’ll make (V is for vegetarian):
- Saffron rice pilaf with sumac-marinated chicken, sumakhli plov
- Breads with turmeric-flavored walnuts and onions, goz kokesi (V)
- Milky rice pudding with cinnamon, firni (V)