Multicultural cooking classes offer up something tasty on Zo

Multicultural cooking classes offer up something tasty on Zoom
By Max Falkowitz/Saveur
© Provided by Popular Science
League of Kitchens instructor Mab Abbasgholizadeh teaches her students how to make classic Persian dishes, including crispy tahdig rice .
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Sunday afternoon on the internet, League of Kitchens instructor extraordinaire Mab Abbasgholizadeh was teaching us how to make baghali ghatogh—a Persian dish of beans, eggs, and dill—over Zoom. Problem is, we all had different kinds of beans. Instead of the dried favas listed in the recipe shared by the multicultural cooking school, my six classmates and I were making do with an array of great northerns and cannelinis, each cooking at their own rate. (What is cooking this year if not a minefield of substitutions?) Mab, undeterred, asked us to present our beans to our laptop cameras and give them a squeeze. “Yours are almost there,” she said to one student while squinting at her screen. “These will need some more time.” It was surprisingly intimate, us squeezing our beans for Mab’s approval, separated by hundreds of miles yet simultaneously inhabiting the same virtual kitchen. I could only grin.

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