We were lucky 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 to reminisce. The image is of lamb and fruit meatballs, wholewheat flatbread (made in a stone oven), herb/tarragon salad and saffron rice served with chicken in a tomato sauce. 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.
Lamb and sourcherry meatballs
You will consume a final meal of the food prepared and take left overs home.