Persian cuisine and its regions

The food of Iran's regions and peoples, and what it carries of history and family.

Level

Foundations

Who it is for

Families, cooks, cultural organisers and curious newcomers.

Format

Online with recipes and optional Chapter cooking sessions.

About 10 hours. Hours are an estimate.

What you will be able to do

• Name the main regional cuisines and their key dishes.
• Explain rice techniques, including tahdig.
• Cook three dishes from different regions.
• Describe the food of festivals and mourning.

Modules

1. A map of flavours. Gilan, Azerbaijan, Khorasan, Fars, Khuzestan and beyond.
2. Rice. Chelow, polow and tahdig.
3. Stews and herbs. Khoresh, sabzi and sour notes.
4. Bread, dairy and the table. Everyday food and the sofreh.
5. Festival food. Nowruz, Yalda and other occasions.
6. Food in the diaspora. Shops, substitutions and new traditions.

Assessment

Cook and document one dish, with its family or regional story.

Status

Draft outline for scholarly review. The lessons, readings and questions are in preparation. Completion is recorded; nothing is accredited.

Course code: IDCDC-FOD-01.