Course Description: The Art of Komach Sehen – From Sprouted Wheat to Baked Delight
Instructor: Fariba Nafissi
📅 Start Date:
🕒 Duration: 3 weeks (Live Sessions + Hands-on Practice)
📍 Online, Live Interactive Course
Join us for a three-week immersive baking journey where you will learn the traditional art of making Komach Sehen, a beloved Kermani specialty crafted from sprouted wheat, aromatic spices, dates, and nuts. This course goes beyond baking—you will experience the entire process, from growing and sprouting wheat to making fresh flour and finally baking this fragrant Persian delight.
This is not just a baking class; it’s an opportunity to connect with centuries-old Persian culinary traditions, bringing the flavors of home to your kitchen.
---
Who Is This Course For?
✔️ Home bakers interested in traditional Persian sweets
✔️ Those passionate about healthy, naturally sweetened desserts
✔️ Anyone eager to learn the art of sprouting wheat for baking
✔️ Iranian food enthusiasts who want to connect with heritage recipes
✔️ Anyone looking for a mindful, hands-on baking experience
You don’t need prior experience—just a love for baking and a curiosity to learn!
---
Course Structure & Weekly Breakdown
📅 Week 1: Sprouting Wheat – The Foundation of Komach Sehen
- Selecting the right wheat for sprouting
- Soaking, rinsing, and nurturing the wheat
- Understanding sprouting times & troubleshooting
- Preparing for the next stage: drying and grinding
✨ Homework: Watch your wheat sprout and document the process!
---
📅 Week 2: Making Sprouted Wheat Flour & Preparing the Dough
- Drying sprouted wheat properly
- Grinding techniques for homemade flour
- Balancing flavors with dates, nuts, and spices
- Mixing and shaping the perfect dough
✨ Homework: Experiment with texture and get your dough ready for baking!
---
📅 Week 3: Baking & Perfecting Komach Sehen
- Traditional baking
- Checking for doneness & achieving the ideal texture
- Serving, storing, and pairing with Persian tea
- Q&A & sharing your baking experiences
✨ Surprise Bonus
---
What You’ll Gain from This Course
✔️ Hands-on knowledge of growing, sprouting, and grinding wheat into flour
✔️ The skills to make Komach Sehen from scratch
✔️ A deeper connection to Iranian culinary heritage
✔️ A recipe booklet with detailed steps and variations
✔️ A supportive community to share your progress and results
By the end of this course, you’ll have mastered the art of Komach Sehen and will be able to recreate this delicious Persian treat anytime you want!
---
🎟️ Sign Up Today! Spaces are limited to ensure an interactive and personal experience.
Course Description: The Art of Komach Sehen – From Sprouted Wheat to Baked Delight
Instructor: Fariba Nafissi
📅 Start Date:
🕒 Duration: 3 weeks (Live Sessions + Hands-on Practice)
📍 Online, Live Interactive Course
Join us for a three-week immersive baking journey where you will learn the traditional art of making Komach Sehen, a beloved Kermani specialty crafted from sprouted wheat, aromatic spices, dates, and nuts. This course goes beyond baking—you will experience the entire process, from growing and sprouting wheat to making fresh flour and finally baking this fragrant Persian delight.
This is not just a baking class; it’s an opportunity to connect with centuries-old Persian culinary traditions, bringing the flavors of home to your kitchen.
---
Who Is This Course For?
✔️ Home bakers interested in traditional Persian sweets
✔️ Those passionate about healthy, naturally sweetened desserts
✔️ Anyone eager to learn the art of sprouting wheat for baking
✔️ Iranian food enthusiasts who want to connect with heritage recipes
✔️ Anyone looking for a mindful, hands-on baking experience
You don’t need prior experience—just a love for baking and a curiosity to learn!
---
Course Structure & Weekly Breakdown
📅 Week 1: Sprouting Wheat – The Foundation of Komach Sehen
- Selecting the right wheat for sprouting
- Soaking, rinsing, and nurturing the wheat
- Understanding sprouting times & troubleshooting
- Preparing for the next stage: drying and grinding
✨ Homework: Watch your wheat sprout and document the process!
---
📅 Week 2: Making Sprouted Wheat Flour & Preparing the Dough
- Drying sprouted wheat properly
- Grinding techniques for homemade flour
- Balancing flavors with dates, nuts, and spices
- Mixing and shaping the perfect dough
✨ Homework: Experiment with texture and get your dough ready for baking!
---
📅 Week 3: Baking & Perfecting Komach Sehen
- Traditional baking
- Checking for doneness & achieving the ideal texture
- Serving, storing, and pairing with Persian tea
- Q&A & sharing your baking experiences
✨ Surprise Bonus
---
What You’ll Gain from This Course
✔️ Hands-on knowledge of growing, sprouting, and grinding wheat into flour
✔️ The skills to make Komach Sehen from scratch
✔️ A deeper connection to Iranian culinary heritage
✔️ A recipe booklet with detailed steps and variations
✔️ A supportive community to share your progress and results
By the end of this course, you’ll have mastered the art of Komach Sehen and will be able to recreate this delicious Persian treat anytime you want!
---
🎟️ Sign Up Today! Spaces are limited to ensure an interactive and personal experience.
