Cooking Persian Autumn Fesenjan and Crispy Tahdig
Description
Cooking Persian Autumn Fesenjan and Crispy Tahdig
Wednesday, November 18, 2026 | 19:00–22:00
Audience: 18+
Menu: Fesenjan (chicken in pomegranate-walnut sauce); saffron basmati rice with tahdig; mirza ghasemi (smoky eggplant, tomato, garlic, and egg); fresh herb platter.
Cook fesenjan, the rich Persian chicken stew made with pomegranate and walnuts, and learn to balance its sweet and tart flavors. Prepare saffron rice with crisp tahdig and smoky eggplant with tomato and egg. A fully simmered chef-prepared batch lets you taste the finished stew while you learn the sauce-making process.
What this class looks like
Group Size
3 hours
Duration
18+
Class Level
We Provide
Equipment and ingredients
Any dietary restrictions
- Vegetarian friendly
- Gluten free
- Dairy free
- Egg free
- Vegan friendly
- Nut free
- Kosher friendly
- Fish free
- Shellfish free