Wednesday, June 27, 2012

Rose Petals and Saffron


 Last week I took a Persian cooking class. Rose petals were on the menu.
 My 1st encounter with rose petals was at Au Nom de la Rose. I went whole hog buying up the shop - they're so pretty to paint. But eating them wasn't in my plan.
 Rose petals were a savoury condiment in the class. The tiny rose buds are in fact more flavorful.
 After class I searched for my bottle of Fauchon rose buds. They're from Iran.
 More exotic class ingredients - sumac, pomegranate syrup, Basmati rice, Fava beans, rose petals, dried spearmint (more flavorful than fresh, believe it or not, when you rub it between your hands).
 Ingredients to make Persian eggplant-tomato stew - Bademjan.
 Bademjan in process. I was ready to stop there and wolf it down - the aromas were sensational.
 Slicing up a slew of leeks with the best of them
 The fruits of our labors - a rhubarb spritzer on the left and Shirazi salad in the center - the best summer salad on the planet IMHO.
 LUNCH
  And let's not forget dessert. Saffron yogart ice cream sandwiches to die for
 Bon Appetite!
 

23 comments:

Merisi said...

Oh, wow, temptation pure, and then Saffron yogurt ice cream to top all these other delights off! *floored*

The addictive combination of saffron and yogurt was first introduced to me by Ilva of Lucullian Delights. Would Louisa share her ice cream recipe, perchance?

Parisbreakfasts said...

Next Spring I will reveal ALL when the book comes out.
Unless I make it at the chateau in Chinon in a week or so...

cross your fingers/croisee les doigts

foodwalker said...

I LURVE savoury food more than sweet
And Persian to boot! Oh yum

French Heart said...

You're killing me here ;) Looks positively divine. I believe that ancient Persia had the oldest cultivated rose gardens and winemaking.

Lori Lynn said...

Oh, how I would love to take a class like that! Those ingredients! Lunch looks fabulous. and I'm not a dessert person, but do adore saffron, so I'm pretty sure I'd be in heaven there too.
LL

Lucidfood said...

Had so much fun cooking up this meal! It's a thrill to share the recipes that I've been working on for the last couple of years. I'm so glad you enjoyed the class, thanks for capturing these beautiful images! xo Louisa

She Modish said...

I think my tastebuds just went on an adventure. Great post.

Parisbreakfasts said...

The semi-tart/semi-sweet Saffron yogurt is more like a palette chaser than your typically sweet dessert.
MoreHERE

Parisbreakfasts said...

Very interesting Fr ♥
I've been looking at material on the Ispahan rose of late...

Nikon said...

The salad & stew look great. So do your sketches and watercolor.
I've never eaten anything like this - but it looks like something I'd try in a second!

Parisbreakfasts said...

Persian cuisine is perhaps a well-kept secret next to the popularity of Mexican and Japanese food but it is such a tastebud pleaser.
And easy to make too.

Sage said...

The pretty and delicate waffle 'cookies' in the photo appear to be
from a Chef's Choice or similar Pizzelle Maker.
Such a great idea since the size is just right for ice cream sandwiches and it makes two
at once. Waffle cones are too big and I've always disliked using real
cookies as they tend to be so thick that you end up with a lot of cookie and not much ice cream in each bite.
This is the perfect solution!
I've not been to Saffron and Rose but look forward to going soon to try their rose water scented version since I live in the Los Angeles
area.
The saffron yogurt twist sounds yummy to

Anonymous said...

I love Persian food! My best friend is Persian and his mom's cooking is so delicious. Thanks for posting the link to Louisa's blog -- I'd love to take her class someday!

Unknown said...

the yogart ice cream sandwich looks divine!

Geri, NJ said...

These dishes sound so good...hummus is about as exotic as I get lately! I do remember your rose petal post and being intrigued at the idea but have yet to try it. Looking forward to checking out her blog; your line drawings are so nice btw. Fingers crossed...

jeanette, mistress of longears said...

It must be genetic! I am a huge fan of sumac and pomegranate syrup, but I admit I'm not so keen on things rose....perhaps because of a bad bottle of rose oil when I was in college....perhaps time to re-investigate! The Shirazi salad is to die for! A young lady from Iran taught it to me a long time ago when she was visiting the US and somehow I invited her to dinner at our house. I'd totally forgotten that! Waiting for the cookbook with bated breath! Well, anyway, waiting!
PS- what must be genetic is discerning taste - yours and your nieces!

Parisbreakfasts said...

Very sweet comment J

I don't care much for eating rose petals either but here they were added to a stew not a sweet.
Shirazi salad is great & no oil, just lime juice

Sweet Freak said...

Saffron yogurt ice cream sandwiches?! Mon dieu...

Sketchbook Wandering said...

Carol, gorgeous and delicious. Your drawings & photos, her cullinary delights, what a lovely collaboration of talented family members!

Chic Delights said...

I have the Fauchon Rose buds at home and it is delicious! It is one of the best rose teas ever! The yogurt looks yummy too.

Vivian Swift said...

Having reached the age of never having to eat escargot again (I'm over 20 and not trying to impress anybody, least of all myself, with my gourmet credentials) I haven't been much interested in exotic food. Even in France, pate is as far as I go. But rose petals....now that is something that even I am intrigued with.

Do different rose colors have different flavors? Is pink the most vivid? Or will white roses do? I happen to have some white roses in a vase near by and it's almost lunchtime...I'll let you know who they taste in a tuna salad.

Parisbreakfasts said...

PLEASE DO NOT PUT ROSE PETALS IN YOUR FOOD FROM A NEARBY BOUQUET!!!

Very likely there are PESTICIDES on those petals.

*They HAVE to be 'organic' FOOD GRADE

leah of sang the bird said...

amazing food and your delicious photographs and illustrations, such a gorgeous visual journey. thank you