(SOLD OUT) Vegetarian Iranian cookery class with Parastoo

Join Chef Parastoo in preparing a wonderful Iranian meal for her online cookery class! She is a wonderful teacher, chef and story-teller. She will share the secrets to traditional Iranian dishes. This is your chance to learn a brand new cuisine, support an amazing cause, and eat great food!

The class will be conducted as an interactive virtual cook-along. The classes usually range from 1-2 hours long. The chef will lead the group step by step through the recipes; stopping frequently to answer questions, share anecdotes, and provide feedback on your dishes!

Before the class, we will send you a list of ingredients, quantities and equipment so you can join ready to learn! Please read this carefully as there may be some recipes you need to prepare before the class. We will also send you a reminder email 3 days before the class takes place that will include the Zoom link, titled “Your upcoming online Migrateful Class”. You can also find the Zoom link on the Online Event Page, accessible through the link included in the Eventbrite reminder email.

Parastoo’s cook-along dishes will be Kashk-O Bademjan (Aubergine Kashk) and Masto Khiar (Cucumber and Yoghurt dip).

This menu is Vegetarian. Allergens include: milk, nuts.

Equipment List

• 1 large frying pan
• A large flat serving dish
• 1 potato masher
• 1 grater
• 1 mixing bowl
• Chopping board
• Knife
• Peeler
• Mortar and pestle (optional)

Other Equipment which may come in handy:

• Teaspoons and tablespoons
• Small bowls

Ingredients List

• 2 large aubergines
• 1 large onion
• 1 head of garlic
• 100g of walnuts (or pecans/almonds)
• 2 to 3 tbsp Kashk (liquid whey protein, available from Turkish or Iranian shops, or use greek yoghurt/cream cheese mixed with approximately two small drops of water)
• 1⁄2 cucumber
• 300g greek yoghurt
• 1 bottle of vegetable oil
• 2 flatbreads
• Turmeric
• Dried mint
• Salt and black pepper

Optional Ingredients

• 10g fresh mint
• 1 tsp saffron soaked in 1tbsp boiling water
• Rose flowers to garnish

A message from our Chef Parastoo:

“My name is Parastoo. I am from Iran. I grew up in the capital city Tehran, which is a very noisy and crowded city. When I think about Tehran I think of streets full of pastry shops filled with different types of savoury sweets, which is beautifully designed in a shiny see through containers. The creamy pistachio cakes are the most popular cones that people approach to first. In Iran food is very important, not only what we eat but the quality of what we eat is actually important. It’s a way to connect and socialise with each other. You could even find people in debt who choose to spend money on good food.

Iranian food is very colourful and takes attention and time to prepare. Personally I love cooking because I think its a way to express my creativity, I grew up eating my mum’s food who is very creative and bold with her cooking. I feel proud when people ask my mum to cook for big celebrations, because they know she can manage to prepare the traditional and delicious dishes.”

PLEASE READ CAREFULLY BEFORE BOOKING INTO A CLASS:

Payments made through Paypal can take up to 48 hours to have the order confirmed. To guarantee your spot on a cookery class we recommend using a debit or credit card.

Please note that we only process refunds and ticket transfers if we are notified 7 days before the class takes place. No changes are allowed if the class is missed. When you register for this event, you are agreeing to our Terms and Conditions. If you are not able to attend the class, you can pass on your tickets so someone else can attend on your behalf.

We require a minimum of 6 participants to run this class and reserve the right to cancel it due to insufficient enrolment. If this occurs, we will, at your convenience, transfer you to another class of your choice of the same value. If this option does not suit you, you will have the choice to receive either a gift voucher for the class or a full refund. In the case of insufficient enrolment, we will inform you at least 6 days before the class.