Saffron, dill, pistachios, tarragon, walnuts, fluffy rice, lamb, dried lime, pomegranate seeds and pomegranate molasses, barberries and broad beans are essential ingredients in the Persian/Iranian kitchen. You will learn to prepare a variety of dishes using these ingredients.
- Lamb and sourcherry meatballs or vegetarian alternative
- Saffron rice
- Broadbean kuku
- Shirzi salad
Served with flat bread from Pars (A Persian/Iranian grocery store on Hagley Road). The image is of lamb and dried fruit meatballs, wholewheat flatbread (made in a stone oven), herb/tarragon salad and saffron rice served with chicken in a tomato sauce. Iranian food is sensual and flavoursome. It isn’t a surprise that following the success of Sabrina Ghayour’s book ‘Persiana’ and Yasmin Khan’s ‘Saffron Tales’, many of us want to develop our cooking repertoire in this direction.
You will consume a final meal of the food prepared. Wine/non-alcoholic alternative will be offered.