Videos, Live Events, & Webinars

• ​​2025-11-06 -- Heart of the Silk Road: How Ancient Persia and Modern Iran Shaped the Mediterranean Palate

• 2025-11-05 -- Eat the World: From Mediterranean Gastronomy to American Menus
  Sponsored by Culinary Institute of America 

  • ​Along with approximately another 40 national and international culinary personalities
    and authorities (cookbook authors, chefs, restauranters, journalists), I was invited to
    contribute to the 2025 Annual Culinary Institute of America Worlds of Flavor
    International Conference and Festival held November 5-7, in Napa. I participated in a
    panel discussion, delivered a presentation, and hosted a cooking demonstration by two
    ranian professional chefs.

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• 2025-08-21 -- Live Virtual Persian Cooking Class: Sofreh - Persian Dishes for Gathering with Nader Mehravari
  Sponsored by the Christopher Kimball's Milk Street, a multimedia, instructional food preparation organization created by Christopher Kimball. The organization comprises a weekly half-hour television program
  seen on public television stations, a magazine called Christopher Kimball's Milk Street, a
  cooking school, a weekly one-hour radio program heard on public radio stations called Milk
  Street Radio, a website for video podcasts, as well as Milk Street Live! which broadcasts
  live cooking events

  • ​I taught a live 90-minute virtual cooking class as part of Milk Street’s cooking school. I
    demonstrated the preparation of three different Persian dishes while providing the
    relevant historical and cultural background.

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• 2025-04-22 -- Saffron – A Tale of Tradition, Trade, and Taste
  Sponsored by the Kitchen Lab program of the Oxford Food Symposium

  • ​Partnered with saffron merchant Laila Ahsan to deliver a virtual program on Persian saffron cookery. I presented on the technical dimensions of the spice—including storage, grinding, and authenticity testing—followed by a demonstration of four key saffron-based recipes.

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• 2024-11-04 -- A Timeless Delicacy: Exploring Persian Fruit Leather and its Infinite Possibilities
  Sponsored by the Kitchen Lab program of the Oxford Food Symposium

  • ​I was invited to present a comprehensive program on Lavāshak (traditional Persian fruit leather). My session featured a presentation on its history and production process, followed by a live demonstration of preparation techniques for several varieties.

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• 2024-07-05 -- Saffron: From Harvesting to Steeping
  Sponsored by Oxford Food Sympisum

  • ​I was invited to compile and narrate a video on traditional saffron cultivation for the 2024 Oxford Symposium on Food and Cookery. Following the screening, I demonstrated proven techniques for grinding and steeping saffron for culinary use.

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• 2024-03-18 -- Persian Culinary Manuscripts: From Legends to Cuneiform Tablets to Cookbooks 
  Sponsored by the New York Culinary Historians​

  • In this live webinar presentation, I took the ​audience on a culinary journey through time, exploring historical cookery manuscripts that have profoundly shaped contemporary Persian cuisine and cooking techniques. 

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• 2023-12-11 -- The Persian and Indian Culinary Connection
  Sponsored by the Kitchen Lab program of the Oxford Food Symposium

  • A 2-hour live program featuring me and Professor Samar Khatiwala (Oxford University) delivering a joint presentation titled “Exploring Commonalities and Similarities between the Two Food Cultures” and demonstrating the preparation of two Persian and two Indian dishes.

 

• 2023-05-18 -- Historical Cookery Manuscripts influencing Contemporary Persian Cuisin
  Sponsored by the Food History Seminars, Institute of Historical Research, School of Advanced Study, University of London.

  • In this live presentation, I surveyed historical cookery manuscripts that, over the centuries, had had influence defining contemporary Persian cuisine and cooking practices.​

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• 2022-12-12 -- Chelow – Traditional Persian Steamed White Rice
  Sponsored by the Cultures Group as part of their December 2022 “Salt and Ceremonies” program series.

  • ​I produced a video program about “Chelow” which is the traditional Persian steamed white rice. In preparation of Chelow, rice is cooked twice – initially parboiled and then steamed. Another culinary significance of Chelow is that salt is used three times during its preparation, in three different stages, in three different ways.​​