A live, guided journey through one of Kerman’s treasured baking traditions.
Komach Sehen begins long before the dough is mixed. It begins with a grain of wheat.
In this immersive online course, you’ll learn the traditional process of making Komach Sehen from beginning to end—from sprouting and drying the wheat to milling your own sehen flour, preparing the dough and aromatic date filling, shaping, and baking your Komach.
Along the way, we’ll explore the ingredients, techniques, and traditions behind this beloved Kermani pastry.
How to select and prepare wheat for sprouting
How to sprout, dry, and mill the wheat
How to recognize when your sprouts are ready
How to make and work with sehen flour
Preparing the Komach dough
Making the aromatic date filling
Working with traditional spices
Portioning, filling, shaping, and decorating
Baking for the proper texture, color, and flavor
Discover another traditional way to use sehen flour with my Halva-e Sehen recipe and recorded lesson.
Learn how to make crisp, savory crackers—a delicious addition to the course and another recipe to bring into your own kitchen.
November 1, 2026
We begin with the foundation of Komach Sehen: the wheat. We’ll explore the ingredients, learn the complete sprouting process, and prepare you to begin sprouting your own wheat at home.
Between our live sessions, you’ll follow my step-by-step recorded sprouting and drying instructions and have access to our private Telegram group for questions, guidance, and support.
Date to be confirmed
We bring everything together—milling the dried sprouted wheat, preparing the Komach dough and date filling, shaping and decorating, and baking our Komach together.
Two live, interactive online sessions
Step-by-step sprouting and drying video lessons
Traditional Komach Sehen recipe
Halva-e Sehen bonus recipe and recorded lesson
Nan-e Barbari Crackers bonus recipe
Ingredient and equipment guide
Private Telegram group for questions and support
Access to class recordings for the designated course period
Format: Live Online Interactive Course
Start Date: November 1, 2026 & November 14, 2026
Regular Price: $150
Special November Price: $99
Join me in learning and preserving one of Kerman’s beautiful baking traditions.
A live, guided journey through one of Kerman’s treasured baking traditions.
Komach Sehen begins long before the dough is mixed. It begins with a grain of wheat.
In this immersive online course, you’ll learn the traditional process of making Komach Sehen from beginning to end—from sprouting and drying the wheat to milling your own sehen flour, preparing the dough and aromatic date filling, shaping, and baking your Komach.
Along the way, we’ll explore the ingredients, techniques, and traditions behind this beloved Kermani pastry.
How to select and prepare wheat for sprouting
How to sprout, dry, and mill the wheat
How to recognize when your sprouts are ready
How to make and work with sehen flour
Preparing the Komach dough
Making the aromatic date filling
Working with traditional spices
Portioning, filling, shaping, and decorating
Baking for the proper texture, color, and flavor
Discover another traditional way to use sehen flour with my Halva-e Sehen recipe and recorded lesson.
Learn how to make crisp, savory crackers—a delicious addition to the course and another recipe to bring into your own kitchen.
November 1, 2026
We begin with the foundation of Komach Sehen: the wheat. We’ll explore the ingredients, learn the complete sprouting process, and prepare you to begin sprouting your own wheat at home.
Between our live sessions, you’ll follow my step-by-step recorded sprouting and drying instructions and have access to our private Telegram group for questions, guidance, and support.
Date to be confirmed
We bring everything together—milling the dried sprouted wheat, preparing the Komach dough and date filling, shaping and decorating, and baking our Komach together.
Two live, interactive online sessions
Step-by-step sprouting and drying video lessons
Traditional Komach Sehen recipe
Halva-e Sehen bonus recipe and recorded lesson
Nan-e Barbari Crackers bonus recipe
Ingredient and equipment guide
Private Telegram group for questions and support
Access to class recordings for the designated course period
Format: Live Online Interactive Course
Start Date: November 1, 2026 & November 14, 2026
Regular Price: $150
Special November Price: $99
Join me in learning and preserving one of Kerman’s beautiful baking traditions.
