Want to learn how to make a fragrant rice pilaf inspired by Persian flavors? Chicken and rice is a staple combination in many cultures. Learn how to use spices like saffron and cardamom, paprika, and cumin along with dried fruits and nuts to create this complexly seasoned Persian style stovetop pilaf. Vegetarian? No problem! This recipe is easy to adapt for vegetarians by simply substituting lentils for the chicken and mushroom or vegetable broth for the chicken broth. Don't have dried cherries? That's ok, you can substitute any dried fruit, even raisins! Learn the basic spices and techniques and adapt the recipe to what ingredients and spices you have on hand. Participants will be provided with a shopping list and prep list one week before the class!

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Veda Sankaran

Veda Sankaran graduated with a BA in English from Chatham College and an MEd in TESOL (Teaching of English to Students of Other Languages) from the University of Pittsburgh. Though her professional background thus far has been in Education, she never lost sight of her love of food and cooking and for the last twenty five years has been perfecting her culinary skills. Now Veda is embarking on a new career as a food entrepreneur and chef.

Having grown up as a first generation Indian immigrant in the central Pennsylvania town of Altoona, she cooks to reflect both of these cultural influences. In the past year, she has begun a company, Jalsa By Veda LLC, created and begun marketing a signature Jalsa spice blend, held several successful pop up dinners, competed in the Western PA Lamb Cook Off and worked with the chefs at the Brown in the South event as part of the Chow Chow Food Festival in Asheville, North Carolina.