We were lucky when we were growing up in Birmingham. Our next door neighbour was a beautiful Iranian lady who prepared Iranian lunch for us. We walked home from primary school to eat meals flavoured with saffron and dill and garnished with pistachios. Tender meat, beautiful sauces infused with herbs, fluffy (and crispy at the bottom!) rice full of broadbeans or berries, meat and poultry so tender even I forget my mainly veg diet when we visit Shiraz on the Hagley Road. Iranian food seems so sensual and flavoursome…It isn’t a surprise that following the success of Sabrina Ghayour’s book ‘Persiana’ many of us want to develop our cooking repertoire in this direction.
The ‘as it is’ image is of saffron rice full of barberries which will go well with the joojeh chicken kebabs you prepare in this hands-on cooking class. Charlotte will teach you how to prepare kuku (a baked saffron/herb omelette full of berries), lamb and sour cherry meatballs and Shirazi salad. You will end the evening with a meal of the food prepared and some flat bread from our favourite Iranian shop.
We will also let you know where to shop for key Iranian ingredients including Saffron, barberries. On the topic of Saffron – a couple of friends in Berlin have started an amazing project called ‘Conflict Food’ and their first project focuses on Saffron. https://conflictfood.com/en/ – supporting women to move away from opium to saffron picking.