Persian Cuisine: A Journey Through Modern Day Iran

Persian cuisine is a deeply historic, flavoursome, and aromatic style of cooking, originating from modern-day Iran. It balances contrasting qualities such as sweet and sour, or hot and cold and relies heavily on saffron, fresh herbs, fruits, nuts, and slowly cooked meats, rather than spicy heat. Flavours come from a warm spice blend of cinnamon, cardamom, nutmeg and rose petals.

Pomegranate molasses, sour cherries, barberries, and dried lime (limoo amani) give Persian dishes their signature sweet and tangy notes. Let’s discover together the traditional cooking techniques and secrets behind balancing flavours of one of the world’s oldest and most influential civilisation.

You will learn:

• ‘Salad - e Shirazi’ – Vibrant Persian salad with crisp mix of pomegranate, cucumber, tomato, and onions
• ‘Koresht -e - Fesenjoon’ – Savory - sweet chicken dish with pomegranate molasses and ground walnuts
• ‘Polow Tahdig - Fragrant rice pilaf with crispy bottom enriched with aromatic saffron
• ‘Rangeenak’ – Nuts stuffed dates topped with cinnamon and cardamom spiced caramelised sauce

After the class you will sit down to enjoy fruits of your labour with a delicious glass one wine.