Persian Cooking Classes in Los Angeles, CA
More exciting news to share with those of you who live in Los Angeles, specifically in the San Fernando Valley. Guess who is doing cooking demos at your local Whole Foods Market??!!
More exciting news to share with those of you who live in Los Angeles, specifically in the San Fernando Valley. Guess who is doing cooking demos at your local Whole Foods Market??!!
June 30, 2010
So cool Sam! I live a 5 min walk away from the Sherman Oaks “east” store…do you ever have plans to do a class there?
June 30, 2010
Joy Joy, it depends on Whole Foods and where they want to hold the classes. Hopefully, someday I might make it there! 🙂
July 4, 2010
Salaam,
So you do have a name! Sanam, I wanted to thank you for your Aash-e-mast recipe.I too had found everyone’s recipes to be quite varied. When these were invented they were handed down by word of mouth, sort of like the daastaan stories, and even if you wanted to make your Aash the same way each time, you couldn’t. Then I realized why we use the same word for the parts of the year as we do for the decision of which various sabzi we put in the soup! Mahmud, the owner of the two Shiraz restaurants, had told me what greens he uses and it was almost the same as yours with the addition of the mint. Mahmud had told me though, that the most important thing to duplicate his dish was to use only calrose rice instead of legumes. It still took two tries with your recipe, the second time I made half the amount and left out the meatballs so I didn’t have to give up at eleven PM exausted. When my friend Pam tasted it she said to me ‘You’ve done it!’. I started to try to make this soup two and a half years ago!
I have rsvped for the Sherman Oaks Demo, will the other two be different?
Oh and Mahmud, If your reading this, Thank You too!
-Aashpaz Junior
July 4, 2010
Hello El Gazador! Yes, I do have name!! Thank you for your comment. Indeed, all the recipes were passed down by word of mouth and each person added their own twist to it. I had never heard about adding calrose rice but thanks for the new found info!!! Congrats on mastering Aash-e-mast! Each location of the demo will feature different dishes! You might want to follow me around the valley!!! I look forward to meeting you at the cooking demo!
November 30, 2010
Hello Sanam….stumbled on your website while looking for a “how to” Fesenjoon recipe and found yours. Haven’t tried it yet but will very soon! Loved the tip on including flour roux. Also, I’d like to put in a request for a recipe on how to prepare “Gigot” which is boneless leg of lamb- Persian style. If I’m not putting lamb in a stew….I get intimidated to prepare it any other way for fear of over cooking it and drying it out. Would love to know if you have a fail proof, yummy Persian recipe for preparing this dish. I would love to do it over the 2010 Christmas Holiday. Also, will you be conducting any cooking classes in the San Fernando Valley or Los Angeles area in December 2010 or upcoming 2011 dates? Please advise cause I would love to attend one of your classes. Look forward to hearing back from you Sanam! Warmly, KathyB
November 30, 2010
Kathy, thank you for your comment. I am going to put your recipe on my requests list. I am planning on having cooking classes in early 2011 so stay tuned!