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Welcome


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Welcome


Observer Food Monthly Awards names Persiana as 'Best New Cook Book 2014' and The Evening Standard named Sabrina as one of '1000 Most Influential People in London'

Hi Everyone,

I am so pleased to share my brand new website with you!

The new site will feature a brand new travel page, recipes from my book Persiana as well as other quick and easy recipes and tips on how to make vibrant dishes, bursting with flavour with minimal effort and maximum result.

I will also be sharing useful tips that have helped me in my own home, as well as well as useful ingredient guides on products and ingredients I find handy in my own cookery and some of the best ways to get the most out of them.

There is still quite a bit of tweaking to do before I can get all my recipes uploaded as well as more information about my supperclubs, future events, private catering and teaching. 

I do hope you will bear with me for a little while longer, until the site is fully complete.

In the meantime, you can find me on Twitter, Instagram and Facebook or join my mailing list by emailing me by clicking HERE

Thanks for stopping by!

Love,
Sabrina

 

For all media enquiries, please email: martine@saucemanagement.com

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Persiana


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Persiana


 
Persiana: Recipes from the Middle East & beyond

Persiana

A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

 

This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant.
— Tom Parker-Bowles Mail on Sunday
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Quotes


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Quotes


Sabrina delivers the Eastern promise in its delicious, gastronomic form.
— Raymond Blanc
Sabrina Ghayour is a phenomenal Persian chef.
— Gizzi Erskine
Sabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity.
— Bruno Loubet
The Golden Girl.
— Observer Food Monthly
Tehran-born Ghayour can help you load your table with incredible feasts.
— Sunday Times Travel Magazine