The Breads of Iran: Fresh Spring Herbs and Alliums with Sahar Shomali
Taught by Sahar Shomali of Kouzeh Bakery, hosted by Six Dutchess Farm.
The people of Iran have created a vast variety of breads throughout their long history. From simple flatbreads made by nomadic tribes to sourdough loaves baked in cities and villages for daily consumption, the use of local ingredients, open fires and brick ovens has produced flavors and textures not found in European style bread. Kouzeh's breads are all uniquely rooted and found in different regions of Iran, and Sahar has embarked on meticulous research and experimentation to integrate authentic recipes passed down through generations to ensure the quality of all that she bakes at Kouzeh.
In this class, we will learn 2 different breads from the Kurdistan province of Iran. Located in the western mountainous region of Iran, the cuisine of this region is full of fresh herbs and tree nuts. And, to finish on a sweet note, we will also make traditional, and totally addictive, "grated" cookies from Qazvin, a city neighboring Tehran, in the center of Iran. This is one of the many cookies made for the Persian New Year, Nowruz, and this particular item is lightly sweetened and can be made plain or flavored, and with cardamom and pistachios.
Here is our menu for the class:
Kelanneh - flatbread filled with allium herbs, baked on a griddle top
Kolireh-Mojhgeh - a celebratory walnut and onion bread, flavored with herbs and Kashk.
Shirini Charkhi - Traditional grated cookies with cardamom & pistachios
Taught by Sahar Shomali of Kouzeh Bakery, hosted by Six Dutchess Farm.
The people of Iran have created a vast variety of breads throughout their long history. From simple flatbreads made by nomadic tribes to sourdough loaves baked in cities and villages for daily consumption, the use of local ingredients, open fires and brick ovens has produced flavors and textures not found in European style bread. Kouzeh's breads are all uniquely rooted and found in different regions of Iran, and Sahar has embarked on meticulous research and experimentation to integrate authentic recipes passed down through generations to ensure the quality of all that she bakes at Kouzeh.
In this class, we will learn 2 different breads from the Kurdistan province of Iran. Located in the western mountainous region of Iran, the cuisine of this region is full of fresh herbs and tree nuts. And, to finish on a sweet note, we will also make traditional, and totally addictive, "grated" cookies from Qazvin, a city neighboring Tehran, in the center of Iran. This is one of the many cookies made for the Persian New Year, Nowruz, and this particular item is lightly sweetened and can be made plain or flavored, and with cardamom and pistachios.
Here is our menu for the class:
Kelanneh - flatbread filled with allium herbs, baked on a griddle top
Kolireh-Mojhgeh - a celebratory walnut and onion bread, flavored with herbs and Kashk.
Shirini Charkhi - Traditional grated cookies with cardamom & pistachios
Taught by Sahar Shomali of Kouzeh Bakery, hosted by Six Dutchess Farm.
The people of Iran have created a vast variety of breads throughout their long history. From simple flatbreads made by nomadic tribes to sourdough loaves baked in cities and villages for daily consumption, the use of local ingredients, open fires and brick ovens has produced flavors and textures not found in European style bread. Kouzeh's breads are all uniquely rooted and found in different regions of Iran, and Sahar has embarked on meticulous research and experimentation to integrate authentic recipes passed down through generations to ensure the quality of all that she bakes at Kouzeh.
In this class, we will learn 2 different breads from the Kurdistan province of Iran. Located in the western mountainous region of Iran, the cuisine of this region is full of fresh herbs and tree nuts. And, to finish on a sweet note, we will also make traditional, and totally addictive, "grated" cookies from Qazvin, a city neighboring Tehran, in the center of Iran. This is one of the many cookies made for the Persian New Year, Nowruz, and this particular item is lightly sweetened and can be made plain or flavored, and with cardamom and pistachios.
Here is our menu for the class:
Kelanneh - flatbread filled with allium herbs, baked on a griddle top
Kolireh-Mojhgeh - a celebratory walnut and onion bread, flavored with herbs and Kashk.
Shirini Charkhi - Traditional grated cookies with cardamom & pistachios
PREPARATION:
Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
