Where: TEHRAN, IRAN & AROUND THE WORLD (via video call)

When: Saturday March 5, 2016 8:00pm-10:30pm Tehran time (GMT +3:30)

Join Conflict Kitchen and participants from around the world for a virtual cooking lesson and Iranian meal with Executive Chef Bahar Sarhangi, live from Tehran. You can tune in from your home kitchen to our live feed below. We will be making Khoresht-e Bademjan.

The cooking lesson, followed by dinner, will run from 8:00pm- 10:30pm Tehran time (11:30am-2:00pm EST),  you can drop in to the live feed below at anytime.  If you cannot join us live, an edited version of the event will be available for viewing on our website in the near future.

Below is the ingredient and equipment list in case you want to follow along.


750g lamb, cut into 2cm pieces*

1300 g eggplant**

115 g tomato paste (½ cup)

2 medium white onions, sliced

4 medium tomatoes


1 cup vegetable, canola or any other high-heat oil


Salt and pepper


½ cup basmati rice

*Any cut will be fine. You can substitute chicken or omit meat for a vegetarian adaptation.

**Eggplants look different in different parts of the world, and that’s okay! Any shape will do.

***Verjuice is a very acidic juice made from unripe grapes. If you can’t find it, or it’s expensive, you can substitute pomegranate juice, red wine, wine vinegar or even lemon juice.


2 cutting boards

2 knives

Medium stock pot

Small pot (or rice cooker)


2 large bowls

2 wooden spoons

Measuring cup



Bowls and utensils for eating

In advance:

  • Cut meat into 2cm portions. Heat 2 tbsp of oil in a pan over medium-high heat. Sear meat on both sides.

  • Peel eggplant and brine in a saltwater bath for 20 minutes. Rinse and pat dry.

  • Slice onions