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How to cook a Persian Stew, pt 2.
Learn how to prepare and cook a simple Persian dish we call “Zereshk Polo.” It’s a saffron-based chicken stew served with rice topped with zereshk, a small, tart, cranberry like berry. Persian style Basmati rice with Tahdeeg to be included (literally means ‘bottom of the pot’ → a crispy piece of deliciousness).
We’ll walk through making the dish from scratch and, an hour later, we should all be able to chow down!
A $10 fee to cover materials would be greatly appreciated or bring a bottle of wine.
(total class time estimated 2 hours)
Teacher's Notes
My parents are both from Iran and this was one of my favorite dishes growing up.
I can fit up to 5 folks comfortably for dinner.
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Discussion (3)
Hi Guys – checking in to see if this Saturday still works for everyone. Please let me know by either leaving a comment or dropping a line via email.
Cheers,
Rahmin
Hi Guys,
I need to push this a week as I’ll be out of town for my 5 year college reunion. Looking forward to it though and hope you can all still attend.
Best,
Rahmin
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Rahmin Sarabi
about 1 year ago
Howdy, It sounds like only one of you can make it tomorrow. If we push two weeks to 5/8, does that work better? /rahmin