About This Class

Did you know that Persian cuisine has the capability to satisfy any taste?! Even picky eaters? Persian cuisine is, above all, about balance — of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold. Persian foods are certainly unrivalled for their delicious, mouth-watering aromas. On this class we will make juicy flavour packed lamb kabob, Yoghurt and Saffron Tahdig, a zingy and fresh Lebanese style slaw and a creamy yoghurt dip. You will be making: • Kabob Koobideh (Grilled minced meat Kabob) •Yoghurt and Saffron Tahdig (Persian steamed rice with a crispy bottom ) •Cacik (Yogurt with cucumber garlic and dill) •Lebanese Slaw ( a zingy crunchy slaw with no mayo in sight!) Techniques learnt: • Knife skills •Pan Frying to get the most out of your meat •Seasoning •How to cook a Persian Tahdig with a crisp bottom •Learn about different Herbs and spices •Lots of cheffy tips and tricks - UPCOMING CLASSES 2024 - Friday 12th January Sunday 11th February Friday 8th March Wednesday 10th April Sunday 12th May Friday 24th May Sunday 30th June Friday 12th July Saturday 3rd August Wednesday 14th August Sunday 8th September Friday 18th October Sunday 17th November Everything that you prepare will be either eaten for lunch or will be taken home. We are actively trying to cut back on single use containers as much as we can! Please help us by bringing takeaway containers for leftovers/ any food you wish to take home with you.