Cooking Workshop & Supper Series: Flavours of Iran

Join Iranian host Hamideh Arefeshghy, founder of Shams Persian Dishes, to explore the recipes and special ingredients that make Persian cuisine one of the most intriguing.

Start cooking with a roasted eggplant dip that uses an extra fermented yogurt that gives it a special tanginess served with fresh flatbread. Then we move on to the main event: an iconic Iranian party dish using saffron and barberries to colour and flavour rice with caramelized carrots topped with roasted chicken served in a saffron tomato sauce. Dessert is a semolina polenta studded with pistachios, almonds, coconut and spiced with cinnamon, cardamom and a scent of rosewater served with traditional 'Turkish' coffee.

The workshop is held in the lovely, newly renovated Newcomer Kitchen workshop space on the top floor century loft in downtown Toronto with easy access to the TTC.

Host or Publisher Newcomer Kitchen Workshops