Cooking Class:  Persian Culinary Masterclass with Shayma Owaise Saadat

Cooking Class: Persian Culinary Masterclass with Shayma Owaise Saadat


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Join Shayma Saadat as she leads you through an interactive, hands-on Persian culinary workshop. You will learn to make two dishes that are central to the Persian kitchen: Tahdig–crispy, saffron-soaked basmati rice; and Khoresht–an aromatic chicken stew, laced with saffron, cumin, and dried lime.

Tahdig, which means “the bottom of the pot” in Persian, has a crispy golden crust, and is considered to be the ‘Jewel in the Crown’ of all rice dishes. Prepared with great care, it is eaten alongside a main dish–meat-based or vegetarian. In this class, you will prepare the rice and stew together, so you can enjoy a complete meal at the end of the seminar!

Led by culinary scholar Shayma Saadat, this interactive hands-on seminar will bring the taste of Persian cuisine into your home. Participants will come away with the confidence to prepare these two world-famous Persian dishes to nourish themselves, as well as impress their loved ones around the dining table.

You may also enjoy Cooking Class: Indian Curries and Spices with Shayma Owaise Saadat

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining.

Tahdig

  • 2 cups white basmati rice
  • Sea salt
  • 2 teaspoons saffron strands (preferably Persian)
  • 2 tablespoons boiling water
  • 3 tablespoons neutral oil (grapeseed or sunflower)

Khoresht (Saffron Chicken)

  • 1 teaspoon saffron threads
  • 1 ice cube
  • 2 tablespoons olive oil
  • 2 shallots, sliced into concentric circles
  • 2 cloves garlic, minced
  • 1 whole cinnamon stick
  • ½ teaspoon chili flakes
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ cup boiling water
  • 10 oz tomato sauce
  • 2 limoo omani (dried limes)
  • 8 boneless, skinless chicken thighs
  • 1 teaspoon sea salt
  • A mix of fresh herbs of your choice, my preference is tarragon, coriander, and Italian flat-leaf parsley

nb: Before the class, please Soak your rice. Place your basmati rice in a large bowl, add cold tap water. The water will appear cloudy. Keep replacing the water with fresh water, till the water appears clear. Allow your basmati rice to soak for 1-4 hours prior to our class.

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible.

  • 3 pots: #1 for boiling rice; #2 for preparing the tahdig; and #3 for preparing the khoresht. For tahdig, I would recommend a 10-12-inch pot or sauté pan. It does not have to be non-stick.
  • Parchment paper
  • Chef's knife and Paring knife
  • Chopping board
  • Tea towel or paper towel
  • Medium size bowl
  • Spatulas
  • A metal strainer/colander (to drain boiled rice)
  • Mortar and pestle (for saffron) nb: If you don't have one, we will learn an alternative method in class for grinding saffron.
  • Kettle for boiling water
  • Kitchen shears
  • Two tiny bowls
  • A plate to flip the tahdig onto. The plate must fit the circumference of your pan and the pan's handles should not block the plate.

Born in Lahore, Pakistan, Shayma Owaise Saadat is a Pakistani-Afghan with Persian lineage who grew up all over the world. She came to Toronto, Canada, where she now lives, via Rome, Italy. After a career as an economist, she started her journey with Spice Spoon, rooted in the cooking traditions of the women in her family. She is now an internationally published food writer, food photographer and stylist, cook, cookery teacher, public speaker, and storyteller.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 7 reviews
86%
(6)
0%
(0)
14%
(1)
0%
(0)
0%
(0)
M
M.
Excellent teacher

Wonderful class.

D
D.
Great class - I did it!

This was a great class. Shayma focused on Tahdig for much of it which is why I took the class. Happily, I (and other participants) succeeded in making this classic Persian dish with Shayma's excellent help. I also like that we focused on two recipes (there was another dish with chicken to serve with the rice dish) so had time to talk to each other and get help from Shayma if we had individual questions about our Tahdigs. Great class - I learned a lot and the teacher was very enjoyable!

W
W.H.
Fun Persian cooking workshop

Shayma was incredibly engaging with the participants. It isn’t always easy to feel ‘connected’ on zoom (esp. many of us are having zoom fatigues these days) but I genuinely enjoyed the workshop. I cook French cuisine professionally for my private clients so to be learning and cooking Persian cuisine along with Shayma and a group of like-minded participants was refreshing! Preparation and ingredients list provided was well-explained. I hope more Persian or middle-eastern cuisine workshops will be launched in the future. Thank you to Shayma and the organizers! A fun evening indeed!

E
E.F.
Great class...fun to do with family or friends in other places

Fun to prepare, easy to follow instructions, great to eat. Shayma is engaging, upbeat, passionate about sharing her culinary traditions, and ready to suggest alternatives if we forget an ingredient or make a mistake.

S
S.
Just fabulous

Shayma was so helpful, patient, entertaining and skilled. Wonderful teacher and the dishes were divine.

Customer Reviews

Based on 7 reviews
86%
(6)
0%
(0)
14%
(1)
0%
(0)
0%
(0)
M
M.
Excellent teacher

Wonderful class.

D
D.
Great class - I did it!

This was a great class. Shayma focused on Tahdig for much of it which is why I took the class. Happily, I (and other participants) succeeded in making this classic Persian dish with Shayma's excellent help. I also like that we focused on two recipes (there was another dish with chicken to serve with the rice dish) so had time to talk to each other and get help from Shayma if we had individual questions about our Tahdigs. Great class - I learned a lot and the teacher was very enjoyable!

W
W.H.
Fun Persian cooking workshop

Shayma was incredibly engaging with the participants. It isn’t always easy to feel ‘connected’ on zoom (esp. many of us are having zoom fatigues these days) but I genuinely enjoyed the workshop. I cook French cuisine professionally for my private clients so to be learning and cooking Persian cuisine along with Shayma and a group of like-minded participants was refreshing! Preparation and ingredients list provided was well-explained. I hope more Persian or middle-eastern cuisine workshops will be launched in the future. Thank you to Shayma and the organizers! A fun evening indeed!

E
E.F.
Great class...fun to do with family or friends in other places

Fun to prepare, easy to follow instructions, great to eat. Shayma is engaging, upbeat, passionate about sharing her culinary traditions, and ready to suggest alternatives if we forget an ingredient or make a mistake.

S
S.
Just fabulous

Shayma was so helpful, patient, entertaining and skilled. Wonderful teacher and the dishes were divine.