turmeric: 1 post

Saraban : Persian Spiced Hazelnuts

Saffron, pistachios, apricots, pomegranates, angelica seeds… When my inspiration for scent pairings starts to wane, I flip through my favorite Iranian books and think of the vibrant combinations of Persian cuisine. It’s one of the world’s most sophisticated, with complementary and contrasting flavors used in a single dish. There are rice pilafs steamed until every grain is separate and glossy and then embellished with saffron scented butter and rosewater. Poultry is cooked with fruit and sweet and sour sauces. Meat is grilled in a variety of ways and vegetables star in everything, from soups to jams. Even something as simple as a yogurt cucumber salad is served topped with a flourish of golden raisins, walnuts and herbs. Every mouthful is an adventure. Every taste is a surprise. It’s a cuisine custom-made for perfume lovers.

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If your perspective on Iran comes from the news, then you’re likely to associate it with the brutal events of the 1979 Islamic revolution, religious intolerance and reprehensible treatment of women. Persia, on the other hand, may connote the orientalist visions of roses and nightingales. As Greg and Lucy Malouf note in their marvelous book on Persian cuisine, Saraban: A Chef’s Journey Through Persia, “there is an element of truth and exaggeration in each version, but they are, of course, one and the same place… This duality, these contrasts, the opaqueness–once we arrived in Iran, we realised that they all contribute to a very real sense of mystery, and of reward.”

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