ABOUT THE CUISINE
Iranian cuisine comes from the Middle East and Central Asia, shaped by a rich history of Persian culture, regional diversity, and trade along the Silk Road. It combines fresh herbs, grains, legumes, fruits, nuts, and spices to create balanced and aromatic dishes. Meals are hands-on, social, and meant to be shared, with signature dishes like Kashk Bademjan, Fesenjan Stew, and Dolma.
Known for its delicate balance of sweet, sour, and savoury flavours, it combines fragrant herbs, spices, fruit, nuts, and grains to create dishes that are both comforting and elegant.
ABOUT THE CHEF
“My name is Saeid and I was born in Mashhad, in the far North-East of Iran. It is one of the largest and most beautiful cities; it sits among mountains and is very green.
Since childhood, I have always loved food and cooking, especially traditional Persian dishes. I learned Persian cooking techniques from my mother, but also particularly from my grandfather. He was a chef who loved to cook with the food he had grown. He had a large field of crocuses – which are the source of saffron, a very important ingredient in Iranian cooking.
Cooking was always a passion of mine, alongside my main profession; I trained and worked as a lawyer in Iran. I also worked as a head chef in Iran. For me, cooking is not only about making food, it’s about sharing happiness, my culture and my memories, and bringing people together. Through a friend in my English class, I was very lucky to hear about Migrateful – it is giving me the chance to share my culture and the amazing Persian food from my childhood. I am also improving my English and confidence and my communication with people. I believe food can bring people together and create connection, happiness and understanding between cultures. “
ON THE MENU (subject to change):
- Fesenjan Stew | Meat (Chicken); Tree Nuts (Walnuts)
- Saffron Barberry Rice with Tahdig | Vegetarian; Eggs, Milk
- Dolma | Vegetarian; Milk, Sulphites
- Kash-e Bademjan | Vegetarian; Gluten (Wheat), Milk, Tree Nuts (Walnuts)
- Milk Soup | Meat (Chicken); Gluten (Barley, Wheat), Milk
- Shirazi Salad | Vegan; None
- Halva | Vegetarian; Milk, Tree Nuts (Almonds, Pistachios)
This menu contains meat (chicken). Allergens include: tree nuts, eggs, gluten, milk, sulphites.
Please let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements.
Join Saied’s hands-on, social cookery class in London to learn to make authentic Iranian dishes and celebrate the flavours, skills, and culinary traditions migrants, refugees and asylum seekers bring to the UK.
THE CLASS FORMAT
Our cookery classes are family-style – meaning everyone works together to prepare the dishes as a team.
While you’ll be asked to choose one dish to focus on, you’ll have the opportunity to move around the kitchen, help with other dishes, and learn from each recipe. It’s a fun, social, and collaborative way to cook! At the end of the class, you’ll sit down with the chef, class facilitator and volunteers to enjoy the delicious meal you’ve created together.
REMINDERS
We’re excited to have you in the class! Please take note of a few final reminders:
- Please see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful
- Please see our allergens policy here: Food and Allergens Policy
- We recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).
- Spaces are limited – book now to secure your spot and experience the true taste of Sri Lanka!
WHY JOIN A MIGRATFUL CLASS?
By joining a Migrateful cookery class in London, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking, connection, and cultural exchange.
Thank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon!
