A Taste of Rasht, Iran

Kuku Sabzi - Herb frittata

A traditional Persian frittata with loads of greens and eggs.  Pair it with feta cheese and walnut, and you will have the most delicious "fruit" (frittata).

Mirzaghasemi - Eggplant & tomato stew/dip 

This is a traditional dish from Northern Iran/Caspian Sea region.

Almond Flour and Rosewater Cookies (Called "Toot" cookies)

Suggestions for serving:

Serve with some pita bread or Persian Sangak bread, walnuts and Feta 

Make a tradition Persian salad, Leila will show you how, you just need:

onion, cucumber, tomatoes and lemon and olive oil

What to Prep in Advance
Roast your eggplant in advance (can also be done the day before), if you are using zucchini you do not need to do this step:

Roast the eggplants over open flames on the stove top or on the grill, or broil them in a high temperature oven until the center is completely softened.  Don’t forget to poke the eggplant with a fork before roasting them. Let them cool.  Please note if using zucchini, zucchini does not need to be cooked ahead of time.

If you are doing this a day ahead; after your eggplant has cooled, peel your eggplant and scrape out the "meat" into a bowl, cover and save for your cooking class.

Wash and dry your herbs 

Have your ingredients measured out and ready to go

Kitchen equipment
Grater

2 Medium Mixing Bowl
2 x sauté or fry pan , ideally one non-stick pan with a lid (if you don't have a lid, tinfoil will work).

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