SOLD OUT! Persian Cooking Lesson, Christmas Edition, December 2nd

Persian Cooking Class in Rome

Your response to my debut Persian cooking class at Latteria Studio has been incredible! The class sold out in less than a week. And since there were so many of you that were interested, I decided to add a new date for another Persian Cooking Class, with a slightly different menù for the festive Season. The Christmas Edition features pomegranates, pistachios, almonds and walnuts, festivity favorites in the west, and celebration food in Iran.

Please join me on Saturday morning on December 2nd, to chat, talk about the basics of Persian cooking, getting in the mood for Christmas and get our hands busy chopping, cutting, braising and stewing.

Persian Cooking Class in Rome
Persian Cooking Class in Rome

When

Saturday December 2nd, at 10 am

Where

Latteria Studio

Via di Ponziano 29, 00152, Rome (Trastevere)

Cost

€79 per person

SOLD OUT

includes cooking lesson, four course lunch, wine and water

Booking

This class has been sold out. Booking is no longer possibile. For priority booking for future courses, write to info{at}labnoo.com.

Menu

To start

Persian Cheese Platter with herbs (vegetarian)

Main Courses

Tah-chin Kadoo: Persian rice cake with pumpkin and caramelised onions (vegetarian)

Fried dates Frittata

Persian Jeweled rice with pistachios, almonds, barberries and candied orange zest (vegan)

Festive Saffron Chicken with Pomegranates and Walnuts

Sides

Mint and Pomegranate salad

Dessert

Persian Love Cake with roses and pistachios

served with cardamom tea

For any other info or details don’t hesitate to contact me! You can find and share content about this cooking class at #PersianCookingClassRome. Continue reading

Iranian Food Writers on Persian New Year and Norouz, & “Sabzi Polo Mahi” (Herby Pilaf & Turmeric Fried Fish)

Persian Herby Pilaf and Fish - Sabzi Polo Mahi | Lab Noon by Saghar Setareh-13

I used to absolutely hate fish as a child. While I was typically a good eater, I would not so much as touch fish. On ordinary days, it was not much of a problem: Not so many Iranian dishes are based on seafood, since only two small parts of the cat-shaped country at the north and south touch the sea. But on Norooz, the Iranian celebration that marks the beginning of the new year on the first day of spring, my fish-hating habit meant disaster.

On March 20th, the last day of the year, Iranians around the world will eat Sabzi Polo ba Mahi, a fragrant pilaf with herbs (like chives, parsley, dill, cilantro, fenugreek) and sometimes fresh garlic, served alongside fish. The type of fish and its exact preparation varies from region to region and among families. In the northern parts of Iran, the Caspian White Fish is a renowned favorite, while in the south, fish come from the Persian Gulf and strong flavors like tamarind are added.

Back in my childhood days, I ended up eating my herby pilaf with a sad frittata, hastily made by my fed-up mom who had lost hope of feeding me the precious fish. It wasn’t exactly the most propitious start of the new year.

This is how the story of how I recreate recipes and rituals of Norouz in Rome begins in an article commissioned for Food52. Please read the whole story here and tell me what you think. 

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This year, I am really happy that major food publishings have dedicated articles, recipes and stories to the Persian new year and Norouz. The truth is that this beautiful, ancient and rich celebration that is celebrated by some 190 million people celebrate (from north of India to Turkey, with Iran, Afghanistan, Pakistan, Tajikistan and other countries in the middle), has been so much in the shadow.

My post for the annual roundup of the Persian food bloggers is a homage to the Iranian food writers around the world who have taken the responsibility of talking about our beautiful Iran, that is oh so much more than a banned country. So This is not one of my long posts with the long, multi-chapter story (you can read that on Food52), but a list of links for your Norouz reading and recipes. You can also find the recipe of my Sabzi Polo Mahi, the national dish of Norouz in the bottom. So enjoy reading, Happy 1396 and Sale No Mobarak! Continue reading

Persian Delight, Easy Turkish Delight/Lokum as Christmas Edible Gifts from the East & a Yalda Celebration

Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-title-01

I. Christmas Flavors from the East

Would a Christmas with Middle Eastern flavors sound outrageous or alternative to you? What if I told you that your Christmas at times — tastes and smells like the feasts and celebrations of the East, and it has been so for centuries? Warm spices such as cinnamon, ginger, nutmeg and cloves that evoke the spirit of Christmas, form the flavor pallet of so many ancient and modern Middle Eastern recipes. Many roast or braised meats that we serve on Christmas are enriched with dried fruits such as raisins, plums, dates and apricots; a normality in many dishes from the East.

Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-2

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Winter feasts, regardless of their location or origin, celebrate togetherness in order to survive the dark. There’s often dry fruits and nuts in the festive dishes, mainly because fresh fruit was not available in the cold season. In the medieval ages spices, figs, dates, nuts, turkish delights, and even sugar were luxury goods that were imported to Europe from the Middle and Far East. So naturally, they were consumed in banquets and feasts. The medieval Christmas has left a footprint of Middle Eastern flavors in the Christmas dishes of northern Europe, and consequently, North America and Oceania. As for Italy, apart from Sicily, Naples and other Southern parts where the dominations have permanently inserted some Middle Eastern flavors to many dishes, the rest of the country does Christmas with little or no warm spices.

If you’ve followed this blog for a long time, you might remember that in Iran we don’t celebrate Christmas, but we do celebrate Yalda, a celebration of the Winter Soltice. Although Yalda is a laic festival based on ancient seasonal traditions, it is similar in some ways to Christmas, which I talked about in details here. Eating nuts, dry fruits and Turkish Delights is one of these similarities. 

Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-5

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One of the sweets that we always serve on the Yalda table along with nuts, pomegranates and —oddly enough— watermelon, is Baslogh. Also known as Lokum, Rahat Lokum (راحة الحلقوم) or more commonly, the Turkish Delights. The Turkish-ness of these sweet, gooey, soft and fragrant candies however can open a never ending debate. They are common in all the Balkan region and the Middle East, and we must admit that choosing the name Turkish Delight has been an incredibly clever marketing tactic, that has opened the way of these festive sweets into the western shops and even literature. 

Turkish Delights are featured in the Chronicles of Narnia, as a sweet temptation of an evil witch that uses them to get information from a boy who loves the candies. The amazing Diana Henry (food writer and author of many books) on a podcast on Channel 4 Food Programme digs deep into the Eastern flavors for Christmas celebrations and a very interesting part of the podcast is dedicated to Turkish Delights. 

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Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-15

Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-17

II. Persian Delights: More Delicate, Easy Turkish Delights

No matter the name, these rose scented candies have been present all this Holiday season in my kitchen, beside my tea, all over my apron, in my travels and also in my cooking events! I knew I wanted to make a blog post about them as an edible Christmas Gift (my type of gift, remember this post?), as well as making them for the Christmas Pop up Kitchen we held on December 18th at Latteria Studio. Last weekend I went to Milan to make these Persian Delights with Alice aka A Gipsy in the Kitchen and we filmed it live on Facebook (in Italian). This post is my contribute to the virtual Yalda Celebration of the Persian Food Bloggers, so do check out other Iranian recipes for the festive season at the bottom of this post.

Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-8

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Persian Delights - Rosy Candies for Christmas Edible Gifts | Lab Noon by Saghar Setareh-4

There really is something fairy tale-ish about these sweets. They’re incredibly soft, yet they have a satisfying texture too. My version of this recipe is super delicate, as I have reduced the sugar amount. After many tries (including some embarrassing failures), I finally realized how to perfect the gummy effect by using a lot of gelatin sheets. The key is to use the double dose of gelatin for the amount of water in the indications, as we’re making a solid candy, not a jelly to be eaten by the spoon.  Continue reading