Join Seattle-based culinary instructor and author Omid Roustaei for a flavorful journey through Iranian cuisine, featuring classic dishes from his new cookbook, Bitter and Sweet.

Omid is an Iranian-American cookbook author and culinary instructor who attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive, and improvisational plant-based cooking. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism. When Omid is not cooking or writing, he loves getting his hands in the soil and tending to his vegetable garden.

Menu

• Iranian Rice w/ Crispy Saffron Tahdig – A light and fluffy rice with a golden crispy saffron layer, a staple of Iranian cuisine.

• Khoresh Gheymeh – A comforting beef and yellow split pea stew with dried limes and saffron tomato sauce

• Kuku Sabzi – An herb-packed frittata with walnuts and barberries

• Salad Shirazi – A refreshing cucumber and tomato salad with dried mint and verjuice dressing.

About the Book

Bitter & Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei that blend Iranian dishes with global cuisines. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.