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Forbes
05-06-2025
- Lifestyle
- Forbes
Discover Persian Culture Through Its Desserts
Pastry chef Farshid Hakim. I've always been a fan of Persian food. Ravagh is a restaurant in my neigborhood that's one of my favorite places to eat and serves authentic Persian cuisine. As much as I love the kebabs, rices, and hearty stews, I've never known much about Persian desserts. That changed recently when I was introduced to Farshid Hakim, a dynamic Persian pastry chef who owns La Provence Patisserie & Cafe, a French bakery in Beverly Hills. He opened a second location in Palm Desert last year. I asked him how sweets figure into his Persian roots and influence his sweet creations. I also asked him if he could share a recipe that is easy for novice home cooks to follow and marry Persian and French flavors. Farshid came up with a gorgeous Saffron Crème Brulee with edible rose petals, which is much simpler to pull off than it sounds. Our interview and the recipe follow. I invite you to discover a piece of this fascinating culture by getting into the kitchen and bringing Farshid's creation to life. How does your Persian background play into your career? Studying pastry making in France was everything I dreamed of- immersive, inspiring, and creatively fulfilling. Yet, I've found that my Persian heritage, with its deep-rooted emphasis on hospitality, entrepreneurship, and attention to detail, has shaped my instincts more towards the business side of my career. It's a cultural lens that values aesthetics, relationships, and strategic thinking- all of which naturally inform how I approach the building and running of a business. What is the significance of desserts in the Persian culture? Desserts in Persian culture carry significance far beyond just ending a meal. They are steeped in tradition and hospitality. Offering sweets to guests is a time-honored tradition in Persian homes. Serving tea with shirini (sweets) is a gesture of warmth, generosity, and welcome. Can you name some Persian desserts? Here's a list of traditional Persian desserts that showcase the elegance, flavor balance, and cultural richness of the cuisine. You will find saffron, a key ingredient to Persian sweets, unmatched for it's aroma and golden hue, in many of the following: Sholeh Zard: A fragrant, golden rice pudding with saffron, rosewater, and cardamom. Sohan: A crunchy, saffron-infused toffee candy Zooloubia: a spiraled fritter soaked in saffron and rosewater syrup Halvah: A rich, comforting dessert made from toasted flour, sugar, saffron, and butter How do these desserts reflect Persian culture? These desserts and their ingredients beautifully reflect the essence of Persian cuisine which is rooted in balance, beauty, tradition, and a deep respect for the sensory experience. Persian cuisine aims to balance sweet, sour, warm and cold - not just in taste but in how ingredients affect the body, according to traditional food philosophy "garm/sard" (warm/cold) similar to the Chinese Ying/Yang. Rather than relying on heavy sweetness, Persian desserts are lightly sweetened and perfumed with aromatics like rosewater, cardamom, and saffron. Serving sweets, especially alongside tea is an act of welcoming and honor tied holidays, ceremonies and spiritual rituals. In Summary, Persian desserts embody the broader principles of Persian cuisine: balance, subtlety, seasonality, symbolism and hospitality. Each dish tells a story, not just of ingredients but of worldview that values grace, tradition and the joy of sharing. Any hacks for making the crème brulee as perfect as yours? This recipe is wonderfully straightforward, and if you follow it closely you'll have perfect results with ease. Farshid Hakim's Saffron Crème Brulee with edible rose petals Saffron Crème Brulee with edible rose petals Yield: Six 4-ounce ramekins Ingredients: 1.5 Cups heavy cream 4 large egg yolks ¼ cup sugar, plus more for crispy coating 1 pinch salt 1 pinch of Saffron 1 vanilla bean paste removed A few edible rose petals you can buy at a better market Instructions: -Preheat oven to 300 degrees F and put a few cups of water in it to boil. This will be used for a water bath. -In a pestle and mortar, crush saffron leaves until powdered. Add two tablespoons of boiling water and let sit. -Add egg yolks, sugar, and salt to a bowl and whisk until the yolks break down. -Add heavy cream and vanilla paste to a saucepan over low heat, stir until cream starts to simmer, not boil. -Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the eggs so they don't curdle. Then add the remaining cream and whisk gently until combined. -Add saffron water to the mix and stir, let cool. -Divide the mixture equally between 6 four-ounce ramekins -Place ramekins inside a larger oven-proof container and carefully add boiling water. Fill enough water so it goes halfway up the height of the ramekins. -Carefully place the container inside the oven. Bake for 30-40 minutes, until the crème brulees are set around the edges but still have a wobble in the middle when gently shaken. -Immediately transfer the ramekins to the fridge and cool overnight or for at least 4 hours. -Sprinkle a thin layer of granulated sugar on each ramekin and use a blowtorch to caramelize the sugar. It should become a deep brown color. Hold the torch at a 45-degree angle -Break up some of the rose petals and place them on top of the brulees. -Serve and enjoy
Yahoo
28-01-2025
- Business
- Yahoo
UNVEILING MIDDLE EAST & NORTH AFRICA'S 50 BEST RESTAURANTS FOR 2025 WITH ORFALI BROS BISTRO SECURING THE NO.1 SPOT
Orfali Bros Bistro in Dubai is named The Best Restaurant in the Middle East & North Africa 2025, sponsored by & Acqua Panna, and The Best Restaurant in the UAE The list includes winners from 11 different cities across the MENA region, from Marrakech and Beirut to Riyadh and Manama Omar Shihab of Boca wins the Icon Award and Boca is awarded the Sustainable Restaurant Award Tala Bashmi is voted as the winner of the Estrella Damm N.A. Chefs' Choice Award Carmen Rueda Hernandez claims the Middle East & North Africa's Best Pastry Chef Award, sponsored by Valrhona Row on 45 in Dubai wins the Highest Climber Award, sponsored by Ceder's, rising 24 spots to No.17 Dara Dining by Sara Aqel in Amman is the recipient of the Highest New Entry Award, sponsored by Lavazza, after landing at No.18 ABU DHABI, UAE, Jan. 29, 2025 /PRNewswire/ -- The culinary stars of the restaurant world converged in the UAE capital of Abu Dhabi this evening for the fourth edition of the Middle East & North Africa's 50 Best Restaurants awards, sponsored by & Acqua Panna. Hosted in partnership with the Department of Culture and Tourism - Abu Dhabi (DCT), the event honoured the region's 50 best restaurants, with Orfali Bros Bistro crowned No.1 for the third consecutive year. Founded in 2021 by Syrian-born brothers Mohammad, Wassim, and Omar Orfali, Orfali Bros Bistro seamlessly blends Aleppian heritage with Dubai's dynamic dining scene. Following its ranking on The World's 50 Best Restaurants 2023 list at No.46, this accolade cements the restaurant as a global culinary powerhouse. Trèsind Studio in Dubai retains the No.2 spot and is followed by Dubai's Kinoya at No.3 and Khufu's in Cairo at No.4, which is also named The Best Restaurant in Egypt. The full 1-50 list is available here. William Drew, Director of Content for MENA's 50 Best Restaurants, says: "We are delighted to recognise Orfali Bros Bistro again as the No.1 restaurant in the MENA region. Its enduring success is a testament to the talent and passion of the Orfali brothers, whose dedication has earned them a loyal following both locally and internationally. We are also excited to see restaurants from 11 cities represented on this year's list, showcasing the rich variety of cuisines across the region." Media centre: PDF: SOURCE 50 Best Sign in to access your portfolio
