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Cooking Together Persian – Recipes

Cooking Together Persian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home.

We Made:

  1. Starter: Kuku Sabzi Fritters, Whipped Feta Board
  2. Main: Chicken Fesenjan, Flatbread, Hummus
  3. Dessert: Click here for a link to the Food Sorcery favourites

Kuku Sabzi fritters – Starter

Ingredients: Serves 4

  • 75g dill, finely chopped
    75g basil leaves, finely chopped
    75g coriander leaves, finely chopped
    3/4 tsp ground cumin
    25g fresh breadcrumbs
    2 tbsp Barberries, or dried Cranberries
    15g walnut halves, lightly toasted and roughly chopped
    4 large eggs, beaten
    30ml sunflower oil, for frying


  1. Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside for a few minutes to allow the bread to soak into the egg.
  2. Put 2 tablespoons of oil into a large non-stick pan and place on a medium high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can – you want each of them to be about 12cm wide – otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden-brown. Transfer to a kitchen paper-lined plate and set aside while you continue with the remaining batter and oil.  – Starter

Whipped Feta Board – Starter

Ingredients: Serves 4

  • 200 grams feta cheese
  • 3 tablespoon greek yogurt
  • 3 tablespoon extra virgin olive oil
  • Persian cucumber
  • small tomato
  • Handful walnuts
  • 2 radishes
  • Handful fresh mint leaves
  • Handful of pomegranate seeds


  1. Dice the cucumber and tomato into small cubes. Make sure to pat dry the tomato to remove the excess water. Slice the radish into thin slices. Leave ingredients on the side for now
  2. Crumble the block of feta cheese into smaller pieces and place in a food processor or blender. Add Greek yogurt, 2 teaspoon of olive oil and blend until smooth. Check the consistency, it should be thick and creamy. If it’s too clumpy, add another tablespoon of yogurt and another teaspoon of olive oil and blend again (optionally use fork to mash your feta and whisk to whip it up).
  3. Spoon the creamy whipped feta dip onto a clean large board and make swirl designs using the back of the spoon.
  4. Add toppings by first sprinkling the cucumbers and tomatoes, followed by the radish. Crumble over the walnuts and tear the fresh mint leaves on top
  5. Lastly, garnish with a drizzle with extra virgin olive oil and serve with bread. Go for a dip with your bread or a knife and enjoy your Persian Whipped Feta “Butter” Board!

Chicken Fesenjan – Main 

Ingredients: Serves 4

  • 150g almonds
  • 800g chicken thighs (boneless, skinless)
  • 1 red pepper, sliced
  • generous pinch salt and pepper
  • 2 tbsp olive oil
  • 1tbsp butter
  • 2 onion, diced
  • 4 cloves garlic, rough chopped
  • 1tsp turmeric
  • 1tsp cumin
  • 1 cinnamon stick
  • ½ tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground black pepper
  • orange zest- 3 large strips… use a veggie peeler.
  • 1x can of chopped tomatoes
  • handful of cherry tomatoes
  • 60g pomegranate molasses or syrup
  • 2tbsp honey or maple syrup
  • 1tsp salt 
  • To serve: Pomegranates, 1x lime juice and zest, chopped herbs, toasted almonds


  1. Heat a frying pan oven over medium-low heat and toast the walnuts, stirring every couple minute, until golden, At the same time, chop the onions and garlic. Cut the chicken into 1 inch pieces and season with salt and pepper. 
  2. Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
  3. Wipe out the pan and drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook for 2-3 minutes until soft, golden and fragrant, Add garlic, the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
  4. Add the tomatoes, both chopped and cherry, scraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, chopped almonds and bring to a boil, stirring.
  5. Cover and reduce heat to low. Simmer 20 minutes.
  6. Garnish with fresh pomegranate seeds, toasted almonds and fresh parsley and mint

Flatbread – Main

Ingredients – Makes 10

  • 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • 1tsp of fast action dried yeast
  • 2tbsp of extra virgin olive oil
  • 600g strong white bread flour (plus extra for dusting)
  • 1tbsp of caster sugar
  • 1tsp of fine salt


  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  2. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  3. Leave for 10 minutes covered before kneading it until smooth.
  4. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  5. Divide the dough into 10 equal pieces and shape into balls.
  6. Cover the balls and rest for 10 minutes.
  7. Flour the surface and roll them about 1 cm thick.
  8. Cover the rolled flatbread and rest for another 10 minutes.
  9. Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
  10. Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
  11. Good indicator, when to flip, is if start seeing bubbles on top.
  12. Get a clean tea towel and stack your flatbreads in it and wrap tightly.
  13. Rest in the towel for 5 minutes, this will soften the flatbreads.

Ingredients – Makes 1 cup:

  • – 1 can chickpeas 
  • – 1/4 cup (60 ml) fresh lemon juice, 1 large lemon 
  • – 1/4 cup (60 ml) well-stirred tahini
  • – 1 small garlic clove, minced
  • – 2 tablespoons (30 ml) extra-virgin olive oil
  • – 1/2 teaspoon ground cumin
  • – Salt to taste
  • – 2 to 3 tablespoons (30 to 45 ml) water
  • – Dash ground paprika or sumac


  1. Combine the tahini and lemon juice in a food processor or mixer for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  2. Add olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt.
  3. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  4. Open, drain, and rinse the chickpeas.
  5. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  6. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  7. Taste for salt and adjust as needed.
  8. Serve hummus with a drizzle of olive oil and dash of paprika.
  9. Store homemade hummus in an airtight container and refrigerate up to 5 days.

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