The 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 Mahi — Persian herby pilaf served with fish — there are also other dishes that are prepared with fresh produce of Spring.
This Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku Sabzi — Persian 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.
Saturday March 17th, at 10 am
Via di Ponziano 29, 00152, Rome (Trastevere)
€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
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.
Persian Cheese Platter with herbs (vegetarian)
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
Green beans salad with eggs, potatoes with lime and sumaq dressing
Spinach Borani: yoghurt dip with saffron and walnuts
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.
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.
Latest posts by Saghar Setareh (see all)
- Chiaroscuro Food Photography Workshop, January 19th, Rome - December 1, 2018
- 10 Striking Food Memories from 10+ Years of Living in Italy, Pt. II - September 16, 2018
- 10 Striking Food Memories from 10+ Years of Living in Italy, Pt. I - September 6, 2018