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How to cook a Persian Stew
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, 45 minutes later should all be able to chow down!
A $10 donation to help cover food costs would be greatly appreciated or bring a bottle of wine. We will only use local ingredients and humanely raised chicken!
(total class time estimated 2-3 hours)
Teacher's Notes
My parents are both from Iran and this was one of my favorite dishes growing up.
We can fit about 8 folks comfortably in our apartment.
CLASS TAG
#unclass523
Use this on Flickr, Twitter, Youtube or anywhere else you create content about this class.
LINKS | Add a Link
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http://docs.google.com/document/pub?id=1ay28bzwbadpR6IljEKf-bcu1QrF-RP7wLmUzdd87EVY (added by Rahmin Sarabi)
Recipes from the unclass
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http://www.flickr.com/photos/sarabi/sets/72157624534349652/ (added by Rahmin Sarabi)
photos from the class
My Apartment
1084 shotwell st
San Francisco, CA
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Discussion (17)
Glad the Portland trip was a success, Rahmin! Thanks for the pics. One might get the impression that alcohol was being served :) Can’t wait for the Sept unclasses.
People of unclassnia – I have great news. Over the last weekend I learned two new Persian stews while visiting my folks in Portland: Fesenjoon (Chicken in pureed walnut and pomegranate) and what we call Polo Ghermez (Lamb stew with green beans and saffron/tomato base). Coming to an unclass near you in September.
Finally, photos from the last class:
http://www.flickr.com/photos/sarabi/sets/72157624534349652/
Alrighty – here are the recipes from Saturday. Great times again and thanks to those that could make it:
http://docs.google.com/document/pub?id=1ay28bzwbadpR6IljEKf-bcu1QrF-RP7wLmUzdd87EVY
Guys – I had a blast. Thanks for all of the enthusiasm, great wine and conversation!! I’ll be posting the recipes from the class later tonight. Inna, would love to see those photos too if you post them.
rock on
rahmin
I second Ben’s comments. I had a lot of fun. Great food and company. Hope to see you all some time soon! Thanks for teaching/hosting, Rahmin! I hope you get more tasty recipes this weekend.
Persian Stew students -
Thanks again for hosting and teaching us! Also thanks for the dinner! Thanks to the rest of you guys for the great company, wine, and opinions. I hope to see you all at future Unclasses.
-Ben
Awesome. Looks like we’ll have 3-5 people in total. Ben – come as early as you can, but you’re welcome to join at anytime. My place is really close to the 24th street BART but parking is also reasonably easy to find. Give me a call with any issues and look forward to seeing you all tomorrow afternoon!
rahmin
415.336.6389
I’m down! I get off work at 3 oclock on Saturday. Let me know if we’re still on!
I may be able to go. I’m having a “garage” sale on Saturday, but may be able to duck out early or end it around 4. Would it be ok if I showed up late?
Alright folks – roll call – who’s in for some Zereshk Polo this Saturday? Either let me know through a comment on the class page or email rsarabi [AT] gmail .com
boom.
rahmin
Hey Guys – stoked to have all of the interest!! I need to punt this back to Saturday, 7/10 though — hope you can make it.
Hi Guys,
I need to move this class a few weeks as I’m out of town this coming weekend. How does 7/10 look for everyone?
rahmin
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Ben Henry
about 1 year ago
I’m in for more stew. I’m starting to wish Persia the entity were still around because “Iranian stew” just doesn’t sound as appetizing.