Mehrabani Workshop: From Beryani to Sohan Cake
Beryani Esfahani, Instant Torshi Liteh & Sohan Cake with Signature Ganache
In this workshop, we travel to the heart of Isfahan and recreate one of the city’s most beloved and recognizable dishes: Beryani Esfahani.
Beryani is not the rice-based “biryani” many people may be familiar with. Isfahani Beryani is a completely different traditional Persian dish, made from slowly cooked lamb that is seasoned, shaped, and pan-seared until beautifully browned, then traditionally served over bread with fresh herbs, onion, and classic accompaniments.
During the class, I’ll show you how to build the flavor from the very beginning — from cooking the meat correctly and preparing the beryani mixture, to seasoning, shaping, browning, and serving it in a way that stays true to its roots while still looking beautiful on a modern table.
Alongside the beryani, we’ll make a quick Torshi Liteh, designed to give you the bold, tangy, slightly spicy flavor of traditional Persian pickles without waiting days or weeks. It’s the perfect contrast to the richness of the beryani and a great recipe to keep in your refrigerator for everyday meals.
And for dessert, we’ll make a beautiful Sohan Cake, inspired by the familiar flavors of Persian sohan — saffron, pistachio, rose, and warm aromatic notes. The cake will be finished with a special signature ganache, creating a rich, silky layer that brings the whole dessert together and gives it a more elegant, modern presentation.
This workshop is all about combining heritage, technique, and modern presentation: a deeply traditional main dish, a fast and practical Persian pickle, and a show-stopping dessert with unmistakably Iranian flavors.
Beryani Esfahani
Beryani is one of the signature dishes of Isfahan and has long been associated with the city’s traditional food culture. It is historically prepared from lamb, cooked until tender, then finely processed and seasoned before being cooked again on a hot surface to develop its characteristic browned exterior.
Traditionally, it is served over bread and accompanied by simple, fresh elements such as herbs and onion. In some classic preparations, other lamb components may also be served alongside it. What makes the dish special is its contrast of soft, deeply flavored meat with a crisp, caramelized surface.
Sohan Cake
This cake takes inspiration from the flavor profile of Persian sohan rather than trying to recreate the confection itself. Saffron, pistachio, rose, and warm buttery notes form the foundation of the dessert, while the signature ganache gives the cake a smooth, luxurious finish.
It’s traditional in flavor, but modern in structure and presentation — exactly the kind of dessert that works beautifully for both a Persian table and a contemporary celebration.
Quick Torshi Liteh
To balance the rich main dish, we’ll prepare a faster version of Torshi Liteh with the characteristic chopped texture and bold vinegar-forward flavor of Persian pickles. The goal is a recipe that develops flavor quickly and can be made without the long aging time of traditional torshi.
Workshop Schedule Notice
Please note that the workshop date is subject to change based on enrollment.
This live workshop requires a minimum number of participants in order to run as scheduled. If the minimum enrollment is not reached, the workshop date may be rescheduled.
If any changes are necessary, all registered participants will be notified in advance and provided with the updated workshop date and details.Thank you for your understanding and flexibility.
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