A Month of Persian Inspired by Parya Zaghand from Saffron & More


Shared food and hospitality are central to Persian culture. While there’s some overlap with broader Middle Eastern food, Persian cuisine is rich and distinctive. The food of modern-day Iran was influenced by Silk Road travellers, the lands the vast Persian empire encompassed (including Egypt, Turkey and Pakistan), and a wealth of local produce such as saffron, barberries, pistachio and rose. Rice, grilled meat and seafood, salad, herbs, vegetables, fresh cheese, yoghurt and aromatic spices come together to create a deliciously unique cuisine. I was blessed to travel to Iran for the saffron harvest with my dear friend Parya and we can’t wait to share the cuisine of her homeland with you.

Prefer to do your own shopping? Order this online cooking class as Recipes+Videos packaged in a full-colour eMagazine for just $39.

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Additional Information

Each 4-week Kit includes:

  • 15 step-by-step recipe videos (13 savoury; 2 sweet)
  • all the premium ingredients necessary to create 4 generous meals for 2 people – we assume you have plain flour, castor sugar and vegetable oil unless you order them here (they’re free). We always assume you have olive oil, cooking wine, salt and pepper.
  • delivery
  • a full-colour eMagazine with extra Persian recipes, food, wine & travel info (including pescatarian variations for all meat and poultry dishes)
  • a video of Parya discussing Persian cuisine
  • matched beverage suggestions with the option to purchase a beverage pack here
  • Spotify playlist of Persian music to cook to
  • membership of the Be Inspired online forum to share inspiration with our passionate cooks, great chefs and awesome producers
  • email access to food writer, cookbook author and Be Inspired founder, Roberta Muir, for any cooking or ingredient questions

Just $42/person for each restaurant-quality meal!

NEED TO FEED 4? Order an Extras Pack now.
NEED TO FEED 6? Order here.
Dietary requirements? I offer Pescatarian ~ No Red Meat ~ No Lamb ~ Kits and can cater for most other dietary requirements – email me now to ask
Deliveries are on 6 & 21 April, with produce packed to remain fresh for at least 10 days and menus designed so that the most perishable foods are used first.
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