Iranian Cookery Class with Saeid |LONDON | Cookery School

ABOUT THE CUISINE

Iranian cuisine comes from the Middle East and Central Asia, shaped by a rich history of Persian culture, regional diversity, and trade along the Silk Road. It combines fresh herbs, grains, legumes, fruits, nuts, and spices to create balanced and aromatic dishes. Meals are hands-on, social, and meant to be shared, with signature dishes like Kashk Bademjan, Fesenjan Stew, and Dolma. 

Known for its delicate balance of sweet, sour, and savoury flavours, it combines fragrant herbs, spices, fruit, nuts, and grains to create dishes that are both comforting and elegant. 

ABOUT THE CHEF

"My name is Saeid and I was born in Mashhad, in the far North-East of Iran. It is one of the largest and most beautiful cities; it sits among mountains and is very green. 

Since childhood, I have always loved food and cooking, especially traditional Persian dishes. I learned Persian cooking techniques from my mother, but also particularly from my grandfather. He was a chef who loved to cook with the food he had grown. He had a large field of crocuses – which are the source of saffron, a very important ingredient in Iranian cooking. 

Cooking was always a passion of mine, alongside my main profession; I trained and worked as a lawyer in Iran. I also worked as a head chef in Iran. For me, cooking is not only about making food, it’s about sharing happiness, my culture and my memories, and bringing people together.  Through a friend in my English class, I was very lucky to hear about Migrateful – it is giving me the chance to share my culture and the amazing Persian food from my childhood. I am also improving my English and confidence and my communication with people. I believe food can bring people together and create connection, happiness and understanding between cultures. "