Often I hardly notice how naturally it comes to me to put together a feast, specially if the food is Persian. I firmly believe that everybody can cook, but maybe to some of us it comes more easily; whether because of more practice, or having witnessed other people cooking, I can’t tell. Something I can tell though is whenever I cook really good Iranian food, the first thought that rushes to my head when I take the first bite, together with countless vivid and forgotten memories is “oh how my mom/dad would be proud”. This wouldn’t be so weird if for so many years and almost in all aspects of my life I hadn’t tried to neglect or even defy my parents’ approval of anything I have ever done. But when it comes to good old, Iranian home cooking, I should be a fool to not acknowledge the footprint of the food they made for me on how I cook today. It’s all about the details, a little touch here o there. That extra drizzle of saffron water, one more nub of butter, or that additional pinch of turmeric. It transforms a good dish to an extraordinary delicacy. I tried to share as many as these little secrets in yesterday’s Persian cooking class at #LatteriaStudio. During the chopping and frying of many onions, slicing pistachios, almonds and orange zest and seeding pomegranates. It was a fun day with enthusiastic and curious women, open to discover other lands through their food. Here’s a glimpse of what we cooked and ate. Check out that perfect potato #tahdig (the crust at the bottom of the pot of rice), that could be classified under the main achievements of my life. Can’t wait for December 2nd, when I’ll teach another Persian cooking lesson dedicated to the holidays seasons! #FlavorsAndEncounters #LabNoonFood #PersianCookingClassRome

labnoonさん(@labnoon)が投稿した動画 - 2017/11/13 06:51:39