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Persian Cookery Class & Meal – Recipes

Persian Cookery Class & Meal Recipes

We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  • Iranian Herb Fritters
  • Kashke bademjan aubergine dip
  • Chicken Fesenjan
  • Celebration Rice
  • Lavash Flatbread

Iranian Herb Fritters

Ingredients:

  • 20g dill, finely chopped
  • 20g basil leaves, finely chopped
  • 20g coriander leaves, finely chopped
  • 3/4 tsp ground cumin
  • 25g fresh breadcrumbs (about 2 slices, crusts left on if soft)
  • 2 tbsp Barberries, or dried Cranberries
  • 15g walnut halves, lightly toasted and roughly chopped
  • 4 large eggs, beaten
  • 30ml sunflower oil, for frying
  • salt

Method:

  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.
  3. 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.
  4. 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.

Kashke Bademjan Aubergine Dip

Ingredients:

  • 2 onions,
  • 100ml olive oil
  • 2 aubergines,
  • 2 garlic cloves,
  • ¼ tsp ground turmeric
  • Fine sea salt and black pepper
  • 100g soured cream, plus 1 tbsp extra
  • 1 lemon, zest and Juice
  • 1 tsp cumin seeds, lightly crushed in a mortar
  • ½ tsp dried mint
  • ⅛ tsp saffron threads,
  • 20g walnuts, toasted and roughly chopped

Method:

  1. Put a large sauté on a medium-high heat, add the onions and two tablespoons of the oil, and cook, stirring frequently, until deeply golden. Transfer the onions to a plate.
  2. Meanwhile, put the aubergines in a large bowl with 45ml olive oil, then toss to coat. Working in two or three batches, arrange a single layer of the aubergines in the hot pan and cook for three to four minutes on each side, until slightly golden and softened. Remove to a plate and repeat with the remaining aubergines.
  3. Put all the cooked aubergine in the pan, turn down the heat to medium, stir in half of the garlic, the turmeric, 200ml water, three-quarters of a teaspoon of salt and a good grind of pepper.
  4. Cover the pan and cook the aubergines, stirring occasionally, for 10-12 minutes, until all the water has been absorbed and the aubergines have softened.
  5. Take off the lid, add half the caramelised onions and cook for another two to three minutes, to get rid of any excess moisture.
  6. Use a spoon to break up the aubergines, so they’re all mashed up.
  7. Off the heat, stir in a tablespoon of soured cream and a teaspoon of lemon juice, then set aside.
  8. Put the remaining soured cream in a bowl with the lemon zest and remaining juice, add a pinch of salt, mix well, then chill.

Chicken Fesenjan (Persian Stew with Walnuts & Pomegranates)

Ingredients:

  • 500g walnuts
  • 800g chicken thighs (boneless, skinless)
  • generous pinch salt and pepper
  • 2 tbsp olive oil
  • 1 T butter (divided)
  • 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.
  • 500ml chicken stock
  • 60g pomegranate molasses or syrup
  • 2tbsp honey or maple syrup
  • 1tsp salt

Method:

  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. Drain and rinse chickpeas.
  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 broth, scraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
  5. Cover and reduce heat to low. Simmer 45 minutes, covered, stirring every 15 mins.
  6. Garnish with fresh pomegranate seeds and fresh parsley.

Celebration Rice with Saffron

Ingredients:

  • 1tsp saffron threads
  • 125ml hot water
  • 20g unsalted butter
  • 3 whole cloves
  • 1 whole cinnamon sticks
  • 300 grams basmati rice, washed well and soaked for 30 minutes to overnight
  • 550ml of boiling water
  • 1 tsp salt
  • ¼ tsp saffron water
  • 45 grams golden raisins
  • 15 grams barberries or Cranberries
  • 2 tbs apple cider vinegar
  • 20g unsalted butter
  • 60g blanched slivered almonds
  • Salt
  • 5g Coriander, roughly chopped
  • 10g parsley, roughly chopped

Method:

  1. Soak the saffron threads in hot water for at least 30 minutes or overnight, the colour of the water will intensify as the saffron soaks.
  2. Add the butter, cloves, and cinnamon sticks to a large sauté pan over medium heat, and cook until the butter has melted. Drain the rice well and add it to the pan, stirring to coat each grain in the fat. Add 550ml of boiling water and 1 teaspoon of salt, and bring to a boil. Cover tightly, turn the heat down to its lowest setting, and cook, undisturbed, for 15 minutes. Turn off the heat, leave the pan covered, and let the rice sit off the heat for another 15 minutes.
  3. While the rice cooks, make the garnish. Add the raisins, barberries, and apple cider vinegar to a bowl, and set aside to plump up for at least 15 minutes. Add the butter to a medium frying pan, set over medium-high heat, and allow it to melt. Add the almonds and a small pinch of salt, and cook, stirring often, until golden, 3 to 4 minutes. Remove the pan from the heat, and stir in the raisin mixture, coriander, and parsley.
  4. Uncover the rice and add the saffron threads and their soaking liquid. Stir very gently so that the saffron stains some but not all of the rice yellow. Spoon the nut garnish all over the rice and serve
  5. Put a small frying pan on a medium heat, add the last two tablespoons of oil and, when it’s hot, stir in the remaining garlic and the cumin, and fry for 30 seconds to a minute, until fragrant. Take off the heat, stir in the mint and a pinch of salt, and set aside.
  6. To assemble the dish, spoon the warm aubergine on to a lipped platter, followed by the soured cream. Drizzle the mint and cumin oil over the top, repeat with the saffron and its water, and serve scattered with the remaining onions and walnuts.

Lavash Flatbread

Ingredients:

  • 330g plain flour, plus more as needed
  • 1tsp salt
  • 180ml water
  • 1 large egg, at room temperature
  • 1/4tbsp extra-virgin olive oil, plus extra for coating.
  • Sea salt.

Method:

  1. In a large bowl, whisk together the flour and salt.
  2. In a smaller bowl, beat together the water, egg, and 2 tablespoons of the extra-virgin olive oil until well mixed.
  3. Add the wet ingredients to the bowl with flour and mix well. Knead with your hands until the dough comes together, but don’t overdo it as the end result will be tough. If too wet, add a teaspoon of flour at a time until the dough comes together.
  4.  Split the dough into 2 balls. Let the balls of dough rest, covered, for at ideally for 30 to 40 minutes.
  5. roll the dough out as thin as possible, the thinner the dough, the crispier the flatbread.
  6. Brush each flatbread with the remaining olive oil and sprinkle with sea salt if desired.
  7. heat up to the smoking point and pan-fry each disc until bubbly and slightly brown on both sides, approximately one minute per side.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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