Tuesday, November 14
6:30 pm - 9:30 pm
Herbs are concentrated forms of flavor and nutrition. So many Persian dishes are replete with fresh herbs, and no Persian meal is complete without a dish of sabzi khordan, or edible herbs. The Persian New Year Narooz menu always includes dishes with herbs to represent new life. In this class, we’ll explore a variety of delicious dishes that use lots of herbs, including basil, parsley, mint, cilantro, tarragon, watercress, dill and chives. We’ll also explore some more exotic ingredients, such as barberries, saffron, fresh and dried fenugreek, and tobiko.
Asheh Hooboobaat: Persian Legume Soup with Spinach and Herbs
Ghomeh Sabzi (Braised Chicken Stew with Kidney Beans and Dried Limes)
Herbed Kuku Sabzi (The Classic) with Barberries and Fenugreek
Deconstructed Kuku Sabzi (A Showstopper)
Whole Citrusy Trout Stuffed with Herbs and Walnuts
Classic Persian Herbed Rice
This menu includes pasture-raised chicken, pastured eggs, wild fish, and organic yogurt.
Myra Kornfeld is a chef, author and educator. Her most recent cookbook is Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare, co-authored with Stephen Massimilla. Myra teaches in the graduate nutrition program of the Maryland University of Integrative Health. She also specializes in team-building events and cooking parties. Visit cookingwiththemuse.com and MyraKornfeld.com.
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