You are currently viewing Persian Cooking Together: Cumin Seed Halloumi, Shirazi Salad, Sea Bass Tarratar, Batata Harara, Minty Yoghurt.

Persian Cooking Together: Cumin Seed Halloumi, Shirazi Salad, Sea Bass Tarratar, Batata Harara, Minty Yoghurt.

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. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  1. Starter:  Halloumi with harissa and saffron, Pomegranate Shirazi Salad, Khobz Flatbread
  2. Main: Crispy Seabass Tarator, Batata Hara, Moroccan Cherry Tomato Sauce
  3. Dessert: Click here for a link to the Food Sorcery favourites

Additional recipe for Celeriac Shwarma

saffron and harissa halloumi – Starter

Ingredients – Serves 2:

  1. – 1x block of halloumi or Paneer, sliced into thick wedges or squares
  2. – 1tsp of olive oil
  3. – 1tbsp of thick yoghurt
  4. – 1tsp of harissa
  5. – pinch of saffron

Optional Garnish

  1. – 2tbsp of hummus ( optional)
  2.  – Chopped herbs to garnish (coriander, mint, parsley and mint)
  3.  – Harrisa Paste to add a spicy kick


  1. Preheat the oven to 180C..
  2. Mix harissa, yoghurt, saffron and rub all over the halloumi.
  3. Place marinated halloumi on a tray lined with greaseproof paper.
  4. Bake for 10 minutes and serve immediately.

Shirazi Salad – Starter

Ingredients – serves 2

Ripped up handful of each of the following

  • Fresh Parsley, Coriander, Mint and Chives
  • 1/2 a large red onion finely diced
  • 1/2 cucumber diced
  • 100g cherry tomatoes halved
  • 2 radishes sliced
  • Splash of olive oil
  • Pomegranate seeds
  • Juice 1/2 lemon
  • Salt & Pepper


Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)

Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!

Khobz Flatbread – Starter

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 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.

Muhammara (roasted red pepper dip) – Starter & Main

Ingredients – Serves 6

  • 2 red bell peppers
  • 4 tablespoon Extra Virgin Olive Oil divided
  • ¼ lb shelled toasted walnuts
  • 1 garlic clove roughly chopped
  • 2 ½ tablespoon tomato paste
  • ¾ cup bread crumbs
  • 2 tablespoon pomegranate molasses I used this one
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon sugar
  • 1 teaspoon sumac
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper optional


  • Preheat the oven to 425 degrees F.
  • Brush the bell peppers with olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers for 30 minutes or so, turning them over once or twice.
  • Remove from the oven and place the peppers in a bowl. Cover for a few minutes to make them easier to peel. When cool peel, remove the seeds, and slice.
  • In a food processor, combine the pepper, 3 tablespoon extra-virgin olive oil, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend to a smooth paste.
  • Transfer to a serving bowl and garnish with walnuts and fresh parsley.

Crispy Seabass Tarator – Main

Ingredients Serves 4

  • 4x seabass fillet, skin on
  • 2 tbsp of zaatar
  • 1 tsp of sumac
  • 60 ml of olive oil
  • 2tbsp of hummus
  • 1 lemon, juice and zest
  • 2tbsp of chopped coriander
  • Seasoning


Dry the seabass fillets with a kitchen towel or blue j-cloth.  

Heat a non-stick frying pan on medium heat, sprinkle a pinch of salt into your pan.

Score the fish and rub the skin side with a little bit of oil.

Place in the pan skin side down and press on it gently for 10-15 seconds, this will help to keep the skin flat.

Season the top side of the fish with a little bit of salt and pepper as well.

Cook until the meat starts turning white, flip and cook on the other side for a minute.

Spread the hummus on the crispy skin, sprinkle mixture of zaatar and sumac on top.

Serve immediately or, if you prefer warm topping, place in hot oven for 2 minutes.

Garnish with chopped herbs and squeeze some lemon or lime juice all over it.

Batata Hara – Main

Ingredients – Serves 2:

  • – 6 medium-sized gold potatoes, peeled
  • – 3 tbsp olive oil
  • – 2 garlic cloves, minced
  • – 2 tsp coriander seeds or a little more than 1 tsp ground coriander
  • – 1 tsp crushed red pepper flakes, more for later
  • – 2 tsp ground turmeric
  • – 1 lime, juice of
  • – 1 cup chopped fresh coriander leaves
  • – 1 cup chopped fresh parsley leaves
  • – 1 cup chopped fresh dill
  • – Salt and pepper


  1. Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
  3. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  5. Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
  7. Toss in the potatoes and mix well to coat. Add ½ of the fresh cilantro, parsley, and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
  9. Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Cucumber & Mint Yoghurt dip – Main

Ingredients – Serves 2:

  • – Small pot yoghurt
  • – Half cucumber
  • – Small bunch mint, small bunch parsley (from above)
  • – Salt & Pepper


  1. Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)

Moroccan Cherry Tomato Sauce – Main (optional)

Ingredients – Serves 2:

  • – 1 tablespoon olive oil
  • – 1/2 medium onion, thinly sliced (about 1/2 cup)
  • – 1 clove garlic, finely chopped 1 tsp
  • – 1 red chilli, chopped
  • – 1/2 tablespoon tomato paste plus a pinch of sugar
  • – 2 cups cherry tomatoes or similar amount of chopped tinned tomatoes
  • – 1/4 cup water or more as needed
  • – 2 tablespoon chopped fresh coriander
  • – ½ tsp of palm sugar
  • – ½ a jar of sweet drop marinated chilli peppers, drained
  • – 1/4 teaspoon turmeric
  • – 1/4 teaspoon cumin
  • – 1tsp of pepper flakes (Turkish)


  1. Heat oil in medium pan. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, spices, tomato paste (with a pinch of sugar). Stir and cook for 1 minute.
  2. Add cherry tomatoes, chilli and water. Bring to boil. Then lower heat to simmer, stirring occasionally. The total time will be about 10 minutes, after 5 minutes, help burst tomatoes by gently pressing with spatula or large spoon to burst them (careful not to squirt yourself).
  3. Stir in sweet drop peppers and coriander. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar.

Celeriac Shawarma – Additional Recipe

Ingredients – Serves 4:

  • – ¾ tbsp ground cumin
  • – ¾ tbsp turmeric powder
  • – ¾ tbsp ground coriander
  • – ¾ tbsp garlic powder
  • – ¾ tbsp paprika
  • – ½ tsp ground cloves
  • – ½ tsp cayenne pepper, more if you prefer
  • – Salt
  • – 1 Celeriac
  • – 1 large onion, thinly sliced
  • – 1 large lemon, juice of
  • – ⅓ cup extra virgin olive oil
  • 100ml Date molasses

To Serve:

  • – 6 pita pockets
  • – Mint yoghurt
  • – Lime slaw


  1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika, molasses and cloves. Set aside the shawarma spice mix for now.
  2. Use a knife to cut the  celeriac in half and then about six slices, leave the skin on. 
  3. Cover the celeriac in the spice mix and ideally marinade overnight.
  4. Stack the slices like a donar keebab and skewer through the middle
  5. Cover in tin foil and roast in the over for 20 mins on 190* then turn down to 120* for 2 hours.

Use the link above to explore the Food Sorcery favourite dessert recipes

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