Persian Nostalgia: Dizi & Sangak Naan Masterclass

There’s something profoundly poetic about baking Sangak, the ancient Persian flatbread born from fire, river stones, and patience. In this workshop, we’ll recreate the old-world charm of this beloved bread — kneading the dough by hand, shaping it with care, and baking it on hot stones that give each piece its signature dimples and smoky aroma. You’ll discover the traditional tricks, from the perfect hydration to the art of stretching and laying the dough just right, all while feeling the warmth and rhythm of an age-old ritual. Every bite of Sangak carries a story — of simplicity, community, and the unmistakable scent of nostalgia that only fresh bread can hold.

Known lovingly as the Persian “meat and chickpea stew,” Abgoosht is a dish that warms both heart and home. In this class, we’ll prepare the classic version slow-cooked to perfection tender lamb simmered with chickpeas, potatoes, and tomatoes until the flavors merge into a rich, aromatic broth. Once the soup is served, we’ll transform the remaining meat and beans into Goosht Koobideh, a savory mashed mixture full of depth and texture. It’s a ritual of gathering, sharing, and savoring a journey back to the tables of our grandparents, where time slowed down and every bite told a story.