The Pinnacle of Persian Rice and Tahdig with Chef Nicole Dayani

THE HEIGHT OF PERSIAN FOOD EXPERIENCES YOU WON’T FIND IN A RESTAURANT. On Wednesday March 26th, the Iranian-Angeleno Chef opens the doors to her private kitchen laboratory as she shares her family’s age-old culinary secrets. It's a new kind of workshop-dinner-party hybrid, just in time for Nowruz (the Persian new year). Los Angeles is home to the largest Persian community outside of Iran, with a rich history of first-generation immigrants, many of whom arrived after the 1979 revolution. The Persian community is a significant (and very flavorful) part of the fabric of Los Angeles, spanning Raffi’s Place in Glendale to Shamshiri in Westwood, and beyond.  While we deeply cherish the Persian restaurants of the city, the heartbeat of Iranian cooking really does take place in the home kitchen. Many cuisines rely on written recipes but Persian cooking is largely an oral tradition, with mothers and grandmothers teaching their children through experience, intuition, and memory.  But preservatio