Cooking Class Cooking
With Saffron
You’ll start with a bright tomato and cucumber salad topped with fresh mint, then learn how to make crispy saffron rice with that golden, crunchy bottom everyone loves. Chef Giselle will show you how to wash, soak and parboil basmati rice before steaming it until fluffy, then crisping it up with saffron. You’ll finish it with barberries, almonds and pistachios for the perfect sweet-salty bite. On the side, you’ll cook a comforting chicken korma with warm spices and yellow split peas. For dessert, you’ll end with firnee, a creamy pudding made with vermicelli and milk-soaked pistachios. Book your spot now!
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Salad
With tomatoes, cucumber and mint
Crispy Saffron Rice With Barberry & Nuts
With basmati rice, saffron, barberry, almond and pistachios
Chicken Korma
With chicken, spices and yellow split peas
Firnee Dessert
With vermicelli noodles, pistachios and milk