Mehrabooni Workshop: From Gilan to Shiraz
A Culinary Journey Through Two of Iran’s Most Distinctive Regional Flavors
Live Online Workshop | September 26
Travel through two of Iran’s most celebrated culinary regions in one flavorful workshop—from the bold, aromatic cuisine of Gilan in the north to the delicate sweet traditions of Shiraz.
In this workshop, we’ll explore Kabab Torsh in two different styles. First, you’ll learn the classic version made with tender pieces of marinated beef, layered with the signature sour, nutty, herbaceous flavors that make this Northern Iranian dish so distinctive.
Then, we’ll take those same flavors in a new direction with a ground-beef Kabab Torsh, developed to preserve the character of the original dish while creating a completely different texture and presentation.
Alongside the kebabs, we’ll prepare two specially developed sauces designed to complement the meat and add balance, freshness, acidity, and depth to the finished dish.
To complete our journey, we’ll travel south to Shiraz and prepare Khameh Ketabi, a traditional soft, cream-filled Persian pastry and one of Shiraz’s nostalgic sweets.
What You’ll Make
Traditional Gilani Kabab Torsh
Tender pieces of beef marinated with the distinctive flavors of Gilan. We’ll focus on building layers of sour, savory, nutty, and herbaceous flavor while keeping the meat tender and juicy.
You’ll learn how to choose and prepare the meat, create a well-balanced marinade, and properly cook the kebab for the best texture and flavor.
What You’ll Learn
Two different preparations of Gilani Kabab Torsh
How to balance the sour, savory, nutty, and herbaceous flavors of Kabab Torsh
Selecting, marinating, and cooking beef for tender kebabs
Creating a juicy ground-beef version of Kabab Torsh
Two specially developed sauces for serving with the kebabs
How to prepare the soft sponge-style pastry for Khameh Ketabi
Piping, baking, filling, and assembling Khameh Ketabi
How to prepare a light, stable cream filling and achieve its classic Shirazi presentation.
Ground Beef Kabab Torsh
A new interpretation of the traditional Kabab Torsh flavor profile, prepared with ground beef.
We’ll explore how to incorporate the characteristic Gilani flavors into ground meat while maintaining the right texture, moisture, and structure. You’ll also learn shaping and cooking techniques for a juicy, flavorful result.
Two Signature Kabab Torsh Sauces
We’ll prepare two specially developed sauces inspired by the flavors of Kabab Torsh.
Rather than simply repeating the marinade, these sauces are designed to complement the finished kebabs and add new layers of acidity, richness, freshness, and depth.
We’ll also discuss how sauces and thoughtful presentation can transform a familiar Persian dish into a more refined, restaurant-inspired plate.
Shirazi Khameh Ketabi
Khameh Ketabi is a traditional soft, cream-filled Persian pastry from Shiraz, known for its distinctive book- or sandwich-like shape.
A light and fluffy sponge-like batter is piped and baked until softly golden, then generously filled with sweetened whipped cream. The sides are often finished with chopped pistachios, adding both texture and the classic Persian touch.
In the workshop, you’ll learn how to achieve the proper sponge texture, shape the pastries correctly, prepare a stable and silky cream filling, assemble them beautifully, and finish them with pistachios for their signature look.
More Than a Recipe
This workshop is designed to help you understand the flavors and techniques behind each dish—not simply follow a recipe.
We’ll begin with the bold cuisine of Gilan, exploring both traditional and newly developed interpretations of Kabab Torsh, and finish with one of Shiraz’s nostalgic cream-filled pastries.
From Gilan to Shiraz brings together regional Persian cooking, technique, tradition, and creativity in one complete menu.
Choose Your Option
Select the best option for you