Persian Cooking Class, Spring Edition: Easter & Norouz, March 17th

lezione di cucina persiana per pasqua - persian cooking lesson RomeThe arrival of March is means Spring is just a few steps away. Although we’re still partly covered under snow and and it still feels quite wintery, it’s time to ready for Norouz, the Persian new year celebrated on Spring equinox, followed shortly after by Easter

Spring celebration food everywhere is the new seasonal greens and celebration of growth.

Although the classic Persian dish to celebrate Norouz is Sabzi Polo ba MahiPersian herby pilaf served with fish — there are also other dishes that are prepared with fresh produce of Spring.

lezione di cucina persiana per pasqua - persian cooking lesson RomeThis Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku SabziPersian herby frittata — that is a classic Norouz dish in Tehran. Then there will be Baghali Polo — Persian pilaf with fava beans and lots of dill — that will be served with lamb shanks, cooked with saffron and turmeric. These dishes and the rest of the Menù are Persian inspirations that can brighten up your Easter lunch/brunch for a feast with a middle eastern flavor.

When

Saturday March 17th, at 10 am

Where

Latteria Studio

Via di Ponziano 29, 00152, Rome (Trastevere)

Cost

€89/€79 per person

(special discount to thank you for nominating me for Corriere della Sera‘s Cucina Blog Awards)

includes cooking lesson, four course lunch, wine and water

Booking

In order to book, you should pay a deposit of €49 on PayPal. If you prefer to pay the deposit via bank transfer or other methods please write to me at info[at]labnoon.com. Due to the expenses of the course the deposit is not refundable, but if you can’t make it to the class you can have someone replace you.

Menu

To start

Persian Cheese Platter with herbs (vegetarian)

Main Courses

Bghali Polò: Persian pilaf with fava beans and dill (vegan)

Kuku Sabzi: Persian herby frittata with barberries and walnuts (vegetarian)

Lamb Shanks stewed with onions, turmeric and saffron

Tahdig: saffrony, crunchy rice crust

Sides

Green beans salad with eggs, potatoes with lime and sumaq dressing

Spinach Borani: yoghurt dip with saffron and walnuts

Dessert

Maghut: Persian rose and almond pudding topped with pistachios

served with cardamom tea

For any other info or details don’t hesitate to contact me! You can find and share content about this cooking class at #PersianCookingClassRome.
lezione di cucina persiana per pasqua - persian cooking lesson Rome

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Saghar Setareh

Saghar Setareh

Saghar is a Rome-based visual storyteller, currently focussed on food photography and blogging, and curation and management of digital content, where puts her specializations in graphic design, and web & social media strategy to good use.
Coming from Iran, she mostly develops her recipes by combining the aromas of the middle east with the flavors of the Mediterranean, specially Italy, where she has found her second home.
Saghar Setareh

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