Civic Kitchen Popup: Persian Rice with Naz Deravian

They say rice is the crown jewel of Persian cuisine, and we can understand why! The combination of perfumed, fluffy rice with the golden crust at the bottom of the pot (called tahdig) is sublime. In this class, join Naz Deravian, author of Bottom of the Pot, as she helps demystify the making of this most important of Iranian dishes. Cook along as she shows you the two-step method of preparing rice the Persian way, then assemble some Maast-o Khiar (yogurt cucumber sauce) and the traditional Persian herb platter called Sabzi Khordan. If you prepare one of Naz’s bonus chicken recipes beforehand, you’ll be ready to sit down to an abundant Persian meal at the end of class. We can’t wait!

Menu | Recipes*

Chelo ba Tahdig
Steamed Persian Rice with Tahdig

Maast-o Khiar
Yogurt Cucumber

Sabzi Khordan
Fresh Herb Platter (pp. 32)

(Bonus Recipe) Morgh ba Zardchoobeh
Everyday Turmeric Chicken

(Bonus Recipe) Morgh ba Z’afaran
Saffron Chicken

* Subject to change

$70 per household