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Persian Cooking Together – Cumin Seed Paneer, Shirazi Salad, Sea Bass Tarratar, Batata Harara.

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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:  Lemon & Cumin Seed Paneer, Pomegranate Shirazi Salad, Flatbread
  2. Main: Crispy Seabass Tarator, Batata Hara
  3. Dessert: Click here for a link to the Food Sorcery favourites

Lemon & Cumin Paneer – Starter

Ingredients – Serves 2:

  1. – 1x block of Paneer, sliced into thick wedges or squares
  2. – 1tsp of olive oil
  3. – 1tbsp of Lemon Zest and Cumin Seeds (you can use Zaatar as an alternative to cumin seeds if you like)

Garnish – optional

  1. – Chopped herbs (coriander, mint, parsley and mint)
  2.  – Harrisa Paste to add a spicy kick


  1. Preheat a non-stick pan on medium heat and add the oil.
  2. Oil the paneer and sprinkle with cumin seeds and lemon zest
  3. Sauté the paneer on both sides until golden brown.
  4. Leave to cool.
  5. Finish with a sprinkle of herbs and Harrisa to your taste

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!


Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20 ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 
  5. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

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:

  • – 5 medium-sized gold potatoes, peeled
  • – Half an onion
  • – Handful of cherry tomatoes
  • – 3 tbsp olive oil
    – 2 garlic cloves, minced
    – 2 tsp fennel seeds
    – 1 tsp crushed red pepper flakes, more for later
    – 1 lime, juice of
    – 1 cup chopped fresh coriander leaves
  • – 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. Sweat the onions and stir in the garlic, red pepper flakes, tomatoes and fennel seeds. Cook for 2-3 minutes then add the lime juice.
  7. Toss in the potatoes and mix well to coat. Add ½ of the fresh coriander leaves. 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.

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

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