Overview
Immerse yourself in the rich tapestry of Persian cuisine and learn to cook a feasting menu to share.
With its delicate use of herbs and spices and nourishing stews with pomegranate, it’s no wonder that Persian food is swiftly becoming a firm favourite amongst food enthusiasts worldwide. On this evening course, you’ll discover how to bring these flavours to life in the company of our expert teachers and learn how to replicate classic techniques at home.
Menu:
Demonstrations:
- Fresh herb, feta and radish platter (Sabzi khordan)
- Persian rice with crispy tahdig (Chelo)
Practical:
- Persian aubergine dip (Kashk-e-bademjan)
- Persian chicken, walnut and pomegranate stew (Fesenjen)
Menu may be subject to change
Course Structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Whatever the ratio, there is always more than enough food to go around, and often food to take home too.
Your evening will consist of practical cookery in the Leiths kitchens. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
At the end of the session, you will sit down and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.
