Persian Cooking: Learn how to master Baghali Polo ba Mahiche
What you'll learn
- Which type of pans are ideal for Persian rice and stews
- How to prepare perfect Persian lamb shanks (Mahiche)
- How to prepare aromatic Persian rice with broad beans and dill (Baghali Polo) including Tahdig (crispy rice from the bottom of the pan)
- Coated frying pan
- Any pan with lid, large enough for lamb shanks
- Coated or non-stick pan with lid for the rice
- Clean kitchen towel
- Fine enough strainer to wash the rice
- Kitchen knife and chopping board
- Kitchen tongues
- Pestle and mortar (optional)
In this class we go in depth with one classic Persian dish: Baghali Polo ba Machiche - Persian Saffron Rice with Dill and Broad Beans served with Lamb Shanks. If you don't have access to broad beans, you can also prepare a variation of this dish, which uses fresh or frozen peas instead. This version of the rice dish is called Nokhod Polo.
The class is broken down into small steps, that will help you not only how to master this tasty dish, but give you an idea of Persian cuisine in general.
If you can prepare Baghali Polo, you automatically know how to make light and airy Persian saffron rice. In the class I show you all the tips and tricks for gorgeous fluffy rice, as well as golden crispy tahdig. Tahdig is the crispy part of the rice from the bottom of the pan. If you master the preparation of tahdig, you're already an expert at Persian cooking.
I explain not only what to do, but also why we do different things, so that you understand Persian cuisine at a deeper level.
Persian cuisine is full of flavour and well worth giving a go. Wether you already know this or are curious and want to try something new, this class is for you. It is created with all different cooking skill levels in mind. You don't need to be experienced in the kitchen to participate. I explain everything step by step and should you still have any questions, you can of course always reach out to me. I'm always happy to help.
Who this course is for:
- Anyone who enjoys cooking and is curious about Persian flavours
- Home cooks of all skill levels, who like to go in depth and master one dish at a time
Cooking has been an important part of my life for as long as I can remember. I spent my childhood in Iran watching my mum cook our family meals and I was always wondering how she can magically make them so tasty and palatable.
My childhood background inspired me to professionally pursue cooking, and I passionately took culinary courses and joined our family restaurant business in Northern Iran.
When I moved to the UK, I have further studied Catering and Hospitality at college. That was such a joyful and insightful time, as I have learned more in-depth about the cuisines that is practiced around the world, organisations, and important kitchen skills.
I have learned a great deal from my food blog “I got it from my Maman” about the significant role that food plays in our lives. Food is not all about nourishing our body, but to make us all connected. Certain dishes and aromas could evoke our childhood memories, make us feel taken care of, like a warm hug, or make us excited about discovering what more is out there.
My mission is to help you create dishes, that give you those positive emotions and celebrate the awesomeness of Persian food.