Flavors of Iran: Zereshk Polo Morgh

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

We’re excited to welcome a new chef instructor to 18th St. Kitchen, Helia Sadeghi. She'll be teaching an introduction to Iranian classics with Zereshk Polo Morgh, barberry rice with chicken. This is a staple Iranian meal that is both simple and elegant You’ll fill the classroom with the aroma of saffron, a beautiful spice that is key to Persian cuisine. Because of this spice, the dish is suitable for celebrations and weddings, as well as dining at home. 

You’ll learn how to make a delicious tahdig. Tah-dig translates to the bottom of the pot, and refers to the crispy rice that forms at the bottom. Tahdig is one of the most beloved parts of a meal; you might witness family members fighting over it! However, people are often intimidated to make tahdig and express fears of burning it, or messing up the flip. Helia is ready to encourage you on your tahdig journey, as having “imperfect” tahdigs is part of the process! Tahdig is not required to be flawless; a successful tahdig brings people together.

After braising chicken in a saffron tomato sauce and cooking a mountain of rice topped with buttery barberries, we’ll sit together at the dinner table, learning the traditional way to eat Iranian food with yogurt and fresh herbs. Anyone from any background is welcome, all you need is an open mind and a love for tahdig!

MENU

Saffron Tomato Chicken

Zereshk Polo—Saffron Barberry Rice with Tahdig 

Mast O Khiar—Cucumber Yogurt

Sabzi Khordan—Fresh Herbs

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Helia Sadeghi is a queer Iranian artist, writer, cake designer, community organizer, and chef. She has a soft spot for fresh ground spices and summer tomatoes. Helia was born and raised in the art capital of Iran, Isfahan, where she was surrounded by the great cooks of her family, who inspired her love for food and cooking. She is passionate about helping people connect to themselves and their ancestors through cultural practices around cooking and food. She hosts a newsletter, pop-ups, and community events through her Instagram @bigdillkitchen. You can find out more about her by checking her Instagram page or learning from her at one of our cooking classes. 

_{Photo credit: Helia Sadeghi}