Leila - North Iran (for mobile viewing, view in landscape)
Experience Schedule (menus below)
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ONLINE: Thursday Oct 21 6:00pm-7:30pm
19 spots available
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Leila: Aloo Mosamma and Tahdig (Northern Iranian Chicken Stew and Persian Rice) |
$25.00 |
Sign up now |
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ONLINE: Thursday Nov 18th 6:00pm-7:30pm
20 spots available
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Leila: Aloo Mosamma and Tahdig (Northern Iranian Chicken Stew and Persian Rice) |
$25.00 |
Sign up now |
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ONLINE: Monday Oct 4th 6:00pm-7:30pm
20 spots available
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Leila: Polo Goosht (Lamb, Rice and Fresh Herbs) |
$0.00 |
Sign up now |
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ONLINE: Monday Nov 1st 6:00pm-7:30pm
20 spots available
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Leila: Polo Goosht (Lamb, Rice and Fresh Herbs) |
$25.00 |
Sign up now |
Here’s how it works:
After registration you’ll receive an email with your shopping list and equipment list. The day of your experience you will receive your zoom link and recipe packet.
At the scheduled time of your culinary adventure, you’ll click on the Zoom link and join your session live.
All online culinary adventures are interactive, are 1.5 hours in duration, and co-hosted with In My Kitchen founder Paula Mohammed, on zoom. Our online culinary adventures require a minimum of 4 registrants to ensure they go ahead as scheduled.
Looking for a private event or corporate team building event?
We would be happy to customize a corporate or private group cooking event for you, for more info please email us at: info@inmykitchen.ca
Cooking with Leila
When you meet Leila, you will feel you have made a new lifelong friend. Leila's generous hospitality and passion for people and cooking is infectious. There is nothing Leila loves more than introducing her recipes and food to new friends.
Leila: Aloo Mosamma and Tahdig (Northern Iranian Chicken Stew and Persian Rice)
Tahdig
Tahdig translates to "bottom of the pot", the rice is cooked until it creates a crispy bottom. Leila fries the rice with butter and saffron and layers the rice into the pot. The trick is knowing when the rice has cooked long enough to get the sought after "Tahdig".
Aloo Mosamma
There are many traditional Persian dishes, but this chicken dish (vegetarian option) is not to be missed. There are many variations, Leila will show you her way of making Aloo Mosamma, which is a typical Northern Iran style that includes plums.
The addition of the plums makes this an excellent stew with many health benefits (plums are great for liver health and digestion), also can be made vegetarian.
Leila: Polo Goosht (Lamb, Rice and Fresh Herbs)
Polo Goosht
Leila shares her family recipe for this Persian classic dish. You will learn to make the traditional Persian rice and stewed lamb with saffron.
Get to know Leila:
Where were you born?
I was born in Rasht, Iran.
Rasht is a very unique area of Iran and is near the Caspian sea.
Can you tell us a little bit about your family?
Both of my grand mothers had roots connected to Baku (Capitol of Azerbaijan).
I was raised in a mixed food culture, two very strong food cities (Rasht and Tabriz)
My grandpa moved from Tabriz (a city at the border of turkey) to my city to start a rice exporting business, later my dad took over the business and I grew up learning what is the best rice and how to cook it .
When and how did you develop your love for cooking?
Since I was a little girl ,my mom had an older lady who helped her at home, l would always sit next to her in the kitchen watch her and my mom do all the preparations. My mom is a very patient lady, she would let me cook and bake and make a huge mess.
How do you express your love for cooking and culture?
I love to cook and bake it¹s therapeutic for me. I love to mix ingredients and create new recipes,I really enjoy cooking for friends and family it¹s very satisfying for me.
What are some of your favourite ingredients to use?
I love to use saffron, we call it the happy spice. Eggplant, I can make endless dishes with eggplant, last but not least RICE !
What makes Iranian cuisine special?
Iranian cuisine is special because we have lots of varieties ,lots of whole foods, great use of spices and lots of nutritional foods.
Do you have a cooking philosophy?
Yup the famous one! The way to anybody¹s heart is through their stomach:)
