Last week I took a Persian cooking class with my niece. 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.
And let's not forget dessert. Saffron yogart ice cream sandwiches to die for
I cooked up a bunch of drawings for Louisa to put on her blog, Lucid Food. Bon Appetite!