hosted by Shambhu's
Shambhu's chef, Nishma Shah, will be accompanied by the enthusiastic and highly skilled cook from Iran, Tanaz Assefi. Together they will teach you a variety of delicious plant-based Persian fare:
- Aash-e goje'faranggee (a wholesome and thick soup made with tomato, lentils and delicately spiced)
- Morasa pulao (a rice dish typically made with a variety of berries and nuts)
- Celery and tomato stew
- Maast o khiyar (delicious vegan yoghurt dip with cucumber, herbs and dried flowers).
The class format is that of an interactive demonstration workshop, with some opportunity for hands-on participation (optional), e.g. for preparing ingredients, under Nishma's training and supervision.
All the dishes prepared are suitable for vegetarians, vegans, and for those with intolerances to dairy, eggs and gluten.
Class size: maximum of 12 participants.
Duration: 2.5 hours
Complimentary teas & coffee provided.
The dishes prepared can be sampled at the end of the session.
Participants will be provided with a recipe pack for the dishes featured in class.