Join us for a hands-on feast-style vegetarian cooking class celebrating the food of Iran. Cooking in small groups, will make a number of traditional dishes of Tehran that have a rich and colourful history, fresh flavours and vibrant colours. Your chef, Wendy Joyce, grew up with close friends and Persian neighbours, and learned to love these dishes from a young age. She'll also bring along some short poetry by Rumi and Hafez for the literary-minded cooks among you!
After cooking, you'll sit down, relax, and enjoy the feast along with complimentary housemade hibiscus kombucha. Wine available for purchase.
Rose and pomegranate kombucha (housemade)
Kuku Sabzi (Herb Frittata)
Khoresh Bademjan (eggplant, split pea and pomegranate stew)
Chelow (Saffron steamed rice)
Yogurt and Spinach Dip
Salad-e Shirazi (Persian Cucumber, Tomato & Onion Salad)
Persian Love Cake