Journey to Northern Iran

Journey to Northern Iran

Journey to Northern Iran

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Learn to make a traditional Persian meal typical of Northern Iran, right from your own kitchen!

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.

Persian Rice Tahdig Style
Aloo Mossama: Chicken and Plum Stew

Recipes: Recipe links are sent the day before your cooking class.

Ingredients: If you are interested in a vegetarian option or other adaptions just email us at info@inmykitchen.ca

Technology: Connect to your host on zoom using your computer, tablet or mobile device. Your zoom link will be sent to you the day before your cooking class.

Class Involvement: We love to hear from you, so please chime in with questions. Public classes have 4-20 participants, to ensure everyone is able to ask questions. Private cooking events can have up to 497

Classes require a minimum of 4 connections to be held.

Event Duration: 1.5 hours

Prep Time: 1 hour (rice needs to soak in a pot of water for 1 hour)
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Ingredient List
Aloo Mosamma

1/2 cup olive oil, more as needed
4-6 chicken pieces,
1 onion, sliced thinly
4 cloves garlic, minced
2 teaspoon turmeric
2 tablespoons tomato paste
1 1/2 cups water, adjust as needed
2 teaspoons salt, Adjust to your taste
1 cup Aloo ,Persian golden plums
1/2 teaspoon ground pepper
1 Tsp Saffron
1/4 cup hot water

Tahdig (Persian crispy rice)

2 cups basmati rice (washed and soaked for 1 hour)
3 litres water
3 Tbsp salt
2 Tbsp olive oil
3 Tbsp butter
1 pinch saffron(optional)

What to Prep in advance
Wash (rinse in a colander) your rice and soak in a pot with water covering it for 1 hour.

Measure out and prep your ingredients so they are all ready to go.

Kitchen Equipment
Large pot for the rice
Parchment paper the size of the bottom of your pot (if your pot is not non-stick)
Clean tea towel or paper towel, that fits the top of your rice pot
A large tray or plate that is larger in diameter than your rice pot.
Large pot for the chicken or a large sauté pan, a sauté pan has higher sides than a skillet, a lid for the pan or pot.

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Please note we do not offer refunds, but we do provide a full credit if you need to cancel.

If you cancel two weeks before your cooking class you will receive a full credit, which you can apply to another cooking class. After that, for in-person classes you may send someone else in your place (we ask you to notify us in advance if you're doing this). For online cooking classes you are welcome to transfer your spot to someone else. In the rare event that an instructor needs to cancel last minute, guests will receive a full refund. We do not otherwise offer refunds.

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How It Works

Join on Zoom

Sign up for your cooking class, price is by device so feel free to invite friends to join you in your kitchen or make it a family event. A day before your experience you will receive your zoom and recipe link.

Cooking Instructions

All online cooking classes include interactive cooking instruction and all of the recipes. After registration you’ll receive an email with your shopping list and equipment list. Also available when you sign up.

Duration

Online Cooking Classes are 1.5 hours in duration, and are co-hosted with In My Kitchen founder Paula Mohammed, on zoom.

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