Persian Cookery with Simi Rezai
Persian cookery is slow cooking where the flavours have time to mingle and settle in or ja biofteh, as we say.
In Persian the kitchen is known as the Oshpazkhaneh - literally translated the osh cooking house - so where better to start a Persian cookery course than to make a seasonal osh, the quintessential Persian broth, with herbs and pulses.
Then we will make aubergines with whey or kashke bademjan, followed by Persian frittata or kuku. We will make our own flat bread to eat with the kashke bademjan.
No Persian table is without a plate of fresh herbs or sabzi with feta which we will accompany the kuku.
The main course will be rice or Polow, two ways: first, a seasonal layered rice, most probably baghali polow which is rice steamed with layers of dill & broad beans; and second, plain rice, which will be served with a seasonal khoresh. Khoresh are curry or stew like accompaniments to polow.
We will also make a flavoured yoghurt with cucumber, thyme and rose petals and finish the meal with khagineh, a sweet saffron omelette sprinkled with nuts and spices.
Simi Rezai is an Iranian from the Azerbaijan region of Iran (in the North West) who lives in Bath. She visits her family in Iran regularly and is able to come back with new ingredients and ideas for her classes. She is an experienced teacher and has a passion for exchanging food knowledge and particularly teaching the authentic food of Iran.
We will finish the day with a Persian Feast and organic wines. A full pack of recipes to take home.