Persian Cooking Together
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:
- Starter: Halloumi with harissa and saffron, Pomegranate Shirazi Salad
- Main: Crispy Seabass Tarator, Batata Hara, Moroccan Cherry Tomato Sauce
- Dessert: Click here for a link to the Food Sorcery favourites
saffron and harissa halloumi – Starter
Ingredients – Serves 2:
- – 1x block of halloumi or Paneer, sliced into thick wedges or squares
- – 1tsp of olive oil
- – 1tbsp of thick yoghurt
- – 1tsp of harissa
- – pinch of saffron
Optional Garnish
- – 2tbsp of hummus ( optional)
- – Chopped herbs to garnish (coriander, mint, parsley and mint)
- – Harrisa Paste to add a spicy kick
Method:
- Preheat the oven to 180C..
- Mix harissa, yoghurt, saffron and rub all over the halloumi.
- Place marinated halloumi on a tray lined with greaseproof paper.
- Bake for 10 minutes and serve immediately.
- Alternatively – you can pan fry your halloumi
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
Method
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!
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
Method
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
Method:
- 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.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- 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.
- 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.
- 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
Method:
- Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)
Moroccan Cherry Tomato Sauce – Main
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)
Method:
- 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.
- 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).
- 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.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
