• Hayedeh Sedghi is a cooking instructor who specialises in teaching Iranian cuisine at Palate Sensations Cooking School.
• A collection of 42 wholesome and flavourful halal dishes
• Replete with tips and step-by-step photographs to ensure clarity
• Comes with a fully illustrated glossary of commonly used ingredients
An Iranian kitchen serves up wholesome food that nourishes the soul. Drawing from her cultural roots, culinary instructor Hayedeh Sedghi introduces readers to the delights of Iranian food, from creamy barley soup and fried aubergine stew to brightly coloured barberry rice and smoky yet tender spring chicken kebab.
The recipes are organised into simple instructions and packed with plenty of tips and step-by-step photographs, making them accessible to home cooks of any level. With a few easily acquired techniques and readily available ingredients, preparing hearty, authentic Iranian dishes at home becomes effortless.
Born and raised in Shiraz, Iran, Hayedeh Sedghi spent her formative years immersed in a culture that celebrates food. In 1989, Hayedeh moved to Singapore with her husband.
She sought to conjure up a taste of home at every opportunity, even though some important ingredients were difficult to obtain at that time.
Over the years, she not only learnt to prepare many tasty dishes through trial and error, but also found alternatives for unavailable ingredients. Today, Hayedeh offers Iranian cooking classes at a culinary school in Singapore.