Persian cuisine combines different types of rice and stews made with an array of vegetables, fruits, meats, spices, nuts and herbs. We’ll use Persian flavorings such as saffron, dried limes, cinnamon, and parsley, fresh green herbs, along with fruits such as plums, pomegranates, quince, prunes, apricots, dates, raisins and cherries. Taught by a Persian native, includes a dose of culture. All new recipes. Class size limited.