Flavors of Iran: Zereshk Polo Morgh

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

Join us for an introduction to Iranian classics with Zereshk Polo Morgh, barberry rice with chicken! This is a staple Iranian meal that is both simple and elegant. You’ll fill the classroom with the aroma of saffron, a beautiful spice that is key to Persian cuisine. Because of this spice, the dish is suitable for celebrations and weddings, as well as dining at home. 

You’ll learn how to make a delicious tahdig. Tah-dig translates to the bottom of the pot, and refers to the crispy rice that forms at the bottom. Tahdig is one of the most beloved parts of a meal; you might witness family members fighting over it! However, people are often intimidated to make tahdig and express fears of burning it, or messing up the flip. Helia is ready to encourage you on your tahdig journey, as having “imperfect” tahdigs is part of the process! Tahdig is not required to be flawless; a successful tahdig brings people together. 

Besides a guide to tahdig, you'll also learn to make  After braising chicken in a saffron tomato sauce and cooking a mountain of rice topped with buttery barberries, we’ll sit together at the dinner table, learning the traditional way to eat Iranian food with classic side dishes that complete every meal. Anyone from any background is welcome, all you need is an open mind and a love for tahdig!

MENU

Saffron Tomato Chicken

Zereshk Polo—Saffron Barberry Rice with Tahdig 

Salad Shirazi

Mast O Khiar—Cucumber Yogurt

Panir Sabzi—Fresh Herbs & Cheese

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Helia Sadeghi is a chef and food artist based in California. She grew up in Isfahan, Iran, immersed in a world of poetry, art, and culinary heritage, shaping her deep connection to food as a vessel for connection, storytelling, and emotion. Helia created her food concept, bigdillkitchen, four years ago, to share her love of food with others through pop-ups, community events, dinner parties, workshops, and more. Her food serves as a living celebration of the sights and flavors of her home, Iran. Deeply rooted in the rhythms of nature, Helia creates nourishment that tells stories of belonging, memory, and place. To learn more about Helia's work, you can find her on Instagram or subscribe to her newsletter.

_{Photo credit: Alex Bitker}