Culinary Anthropologist

Special Persian Secret Kitchen, Fri 12th & Sat 13th Dec 2014

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Saffron Nights: Tales from the Persian kitchen

Prosecco with rose syrup and pomegranate

Zaytoun parvardeh (olives marinated with pomegranates, walnuts and golpar)

Borani laboo (beetroot and yoghurt dip with mint and Feta)

Persian flatbread


Ash-e-reshte (herb, legume and noodle soup)


Fesenjoon (chicken with walnuts and pomegranate molasses)

Saffron & barberry rice

Salad shirazi (tomato, cucumber, radish and mint)


Saffron, rosewater and pistachio ice cream

Sohan (saffron toffee brittle)

Orange blossom tea

Saffron Nights: Tales from the Persian kitchen

Join us for a mid-winter feast celebrating Iran, her food and her people. Writer and cook Yasmin Khan will bring a taste of Persia to the Secret Kitchen this December with a night of delicious food and magical stories from ancient Iran.

Weaving tales of saffron and spices, with stories from Persian mythology and classic Sufi folklore, Saffron Nights will take you to the heart of the Old Silk Road to experience one of the hidden treasures of Middle Eastern cuisine.

Yasmin Khan

Yasmin Khan is a writer, campaigner and cook with a passion for sharing Iranian culture and cuisine. Last year, Yasmin ran a Kickstarter campaign to launch Saffron: Tales from the Persian kitchen, a project which led her to travel to Iran, armed with just a notepad and a bottle of pomegranate molasses, to collect recipes, stories and portraits from the people she met along the way.  The project is currently being developed for TV and a book.

When not in the Persian kitchen, Yasmin manages Made in Hackney, a charity and social enterprise teaching vital food growing and cooking skills to vulnerable and low income groups in Hackney, London.

Event:Special Persian Secret Kitchens
Date(s):Friday 12th December & Saturday 13th December 2014
Location:London N5
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