Hanif Sadr
June 2, 2020
Chef Hanif Sadr demonstrates how to make a traditional Northern Iranian sauce (bieh) for a stuffed roasted eggplant (bademjan kabob) dish. Follow along live to cook this dish with him. Hanif will also discuss Northern Iranian geographical characteristics and their relationship to the cuisine, important ingredients, and traditional techniques in Northern Iranian cuisine.
Hanif Sadr was born in Paris, France and raised in Tehran, Iran. He studied material science at Azad University in Tehran and moved to the U.S. at the age of 30. He started cooking at Golestankids Persian language immersion school in Berkeley, CA. He is a chef and co-founder of Komaaj, a Northern Iranian restaurant and catering company based in Berkeley (founded in the spring of 2015).
To cook along with Hanif, please have the following ingredients and quantities:
Cilantro (4 bunches)
Parsley (2 bunches)
Mint (1 bunch)
Green onions (1 bunch)
Yellow onion (1)
Garlic cloves (5)
Pomegranate molasses (10 oz)
Walnut (1 lb)
Turmeric (1 tsp)
Paprika (½ tsp)
Vegetable broth (8 oz)
Italian eggplants (4-6)
Canola Oil
Olive oil
Sumac
Salt
Pepper