A Taste of Northern Iran
Akbar Joojeh + Torshi Naz Khatoon + Baghala Ghatogh + Mazandarani Komaj (Traditional Northern Iranian Shirini)
Akbar Joojeh is one of Iran’s most iconic comfort dishes—famous for its tender chicken, golden crispy skin, and rich buttery flavor. In this workshop, you’ll learn how to marinate and cook the chicken the traditional way, achieving that signature balance of juicy texture and irresistible aroma.
We’ll also cover the key details that make Akbar Joojeh truly special, from perfect heat control to plating it like a restaurant-style meal. By the end of the class, you’ll know exactly how to recreate this legendary dish at home with confidence and consistency.
Naz Khatoon Pickle (Torshi Naz Khatoon)
Naz Khatoon is a beloved Northern Iranian side dish made with roasted eggplant, tomatoes, garlic, and fragrant herbs. It’s smoky, tangy, and full of fresh flavor—perfect as a refreshing contrast to rich main dishes like Akbar Joojeh.
In this workshop, you’ll learn how to prepare Naz Khatoon with the right texture and balance, including roasting techniques and seasoning tips. It’s an easy yet impressive recipe that brings a bright, authentic Caspian touch to any Persian table.
Baghala Ghatogh is a classic dish from Northern Iran, known for its comforting, creamy texture and fragrant dill flavor. Made with fava beans, garlic, and eggs, this dish is simple, nourishing, and deeply satisfying—often served with rice for a complete traditional meal.
During the class, you’ll learn how to cook Baghala Ghatogh step-by-step, ensuring the beans stay tender and the flavors develop beautifully. We’ll also share tips on how to adjust seasoning and achieve the perfect finish, so you can serve it confidently as a standout dish.
Mazandarani Komaj (Shirini Komaj)
Mazandarani Komaj is a beloved traditional sweet from Northern Iran, especially from the Mazandaran region. Made in a pan and cooked until golden, this soft and fragrant treat has a delicate, cake-like texture with lightly crisp edges. It’s often served warm and finished with powdered sugar, pistachios, and dried rosebuds—creating a beautiful balance of comfort, aroma, and nostalgia.
In this workshop, you’ll learn how to make authentic Mazandarani Komaj step-by-step, from preparing the batter to achieving the perfect golden color and fluffy texture without drying it out. We’ll cover heat control, flipping techniques, and presentation tips so you can serve this regional specialty confidently—perfect for tea time, gatherings, or as a unique Persian dessert experience.
Purchase This Workshop
A Taste of Northern Iran
Akbar Joojeh + Torshi Naz Khatoon + Baghala Ghatogh + Mazandarani Komaj (Traditional Northern Iranian Shirini)
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- 6 months access
- Instant access
What Our Students Say
2 reviews
“Akbar joojeh took the Akbar Joojeh workshop and I’m obsessed! Made it for my guests they LOVED it. With the sauce we made it was everything 😍 Restaurant quality for sure. 10/10 I recommend it everyone take this workshop Thanks Leili Joon”
“Loved It The food looked amazing, and everything was presented so nicely. I really enjoyed this workshop and picked up some great tips. One of the best workshops I've watched. If you love Northern Iranian food, I highly recommend this one. The techniques for bringing out the flavor, aroma, and overall quality of the dishes are incredible, and I honestly haven't seen them taught anywhere else.”