Flavors of Iran: Loobia Polo

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. 

Polo, or rice, is a hallmark of the cuisine of Iran. Many dishes consist of veggies or meats tucked into rice and steamed together. In this class, you will learn a classic rice dish: Loobia Polo, or Green Bean Rice. Classically made with beef, we’ll also make a meatless version commonly made by vegetarian home cooks.

Included in cooking rice, Helia will teach you the art of making potato tahdig, many people's favorite kind of tahdig. Tah-dig translates to the bottom of the pot, and refers to the crispy layer 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.

To round out the spread of Iranian favorites, you will make Kashke Bademjan, an eggplant dip made with fermented whey called Kashk, a key pantry item in Iranian cuisine. You will also finely chop some salad ingredients and learn about what qualifies a Shirazi Salad as Shirazi. Join us to cook and delight in a meal of Iranian favorites!

MENU

Loobia Polo: Green Bean Rice with Potato Tahdig with Beef and Without

Kashke Bademjan: Eggplant Dip with Kashk, Dried Mint, Fried Onions, Walnuts, and Spices

Salad Shirazi: Cucumbers, Tomatoes, and Red Onions in Verjuice

Panir Sabzi—Herb & Cheese Platter

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. 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}