PERSIAN ESSENTIALS 3: Full Menu (Vegetarian/Dairy)

Cuisine & Diet: Central Asian, Dairy, Hanukkah, Mimounah, Persian, Shabbat, Shavuot, Sukkot, Vegetables, Vegetarian

Class Format: IN-PERSON PRIVATE 3-HOUR FULL MENU COOKING CLASS ($350/1-2 people; $50 for each additional student; ingredients extra)

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MENU:

Nazk’hatoon: Iranian Broiled Eggplant Dip with Pomegranate Paste and Angelica Powder
Kollah Jush: Warm Yogurt Soup with Onions, Dried Mint, Dill, and Turmeric
Kuku-ye God-e Kalam: Cauliflower Pie with Onions
Pistachio Cake with Cardamom Syrup

GENERAL INGREDIENTS:
Eggs
Butter
Whole milk yogurt
Strained yogurt (such as 1% or 2% Greek style, or Middle Eastern lebane)
Eggplant
Onions
Garlic
Tomatoes
Cauliflower
Fresh dill
Fresh mint leaves
Vegetable, canola, sunflower, grape seed, or safflower oil
Extra-virgin olive oil
Pomegranate syrup or concentrate
Flat bread (such as naan or pita), for serving
Walnuts
Pistachios
Sugar
All-purpose flour
Baking powder
Kosher salt
Black pepper
Ground turmeric
Ground cardamom
Cardamom pods
Dried mint
Angelica powder (gol par)

EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Large mixing bowl
Mixing spoons
Large soup pot and mixing spoon
Medium saucepan
Medium skillet
Large, deep skillet
Mixing spoon
Large baking pan
9-inch round square Pyrex baking pan
8- or 9-inch square baking pan
Food processor