Persian pastry Chef Nima Lorestani ( Instagram A/c: nima__lorestani) specializes in classic Iranian delicacies with a contemporary touch. With inspirations from the Middle East and beyond, his work is firmly anchored in Iran’s rich culinary legacy. He works to preserve traditional Persian dishes while enhancing their visual appeal and accessibility for a worldwide audience.
Q.) How did your career begin? Please describe your professional accomplishments.
Chef Nima: My journey started with a personal love of food and utilizing flavors to communicate stories. I first began by re-creating family recipes before pursuing official culinary education. I’ve worked with chefs in the UK and the Middle East, organized dessert pop-ups, and taken part in culinary festivals over the years. Several media have featured my work, and I’m honored to promote Persian food overseas.
Q.) What is the Persian dessert all about?
Chef Nima: Persian desserts are a celebration of subtle sweetness, grace, and aroma. To create layered flavors that reflect Iran’s rich history and cultural richness, they employ ingredients like rosewater, saffron, cardamom, pistachios, and almonds. These desserts are more than just food; they are a component of hospitality, customs, and memories.
Q.) Which Persian dessert is the most well-known to try, and why?
Chef Nima: The most famous Persian delicacy is probably Sholeh zard (saffron rice pudding). Due to its vivid yellow hue, subtle scent of rosewater and saffron, and the symbolic meaning associated with its offering during religious rituals, it holds cultural and emotional significance.
Q.) Could you help explain the classic Persian dessert that has a connection to ancient Iranian culture and traditions?
Chef Nima: Halwa, a traditional confection prepared at communal celebrations and moments of remembrance, is among the oldest. It blends sugar, saffron, butter, wheat flour, and rosewater. People are connected to their ancestry through the meditative and communal preparation process, which frequently involves prayer and storytelling.
Q.) Prior to the invention of sugar, Iranians made desserts with honey and dates. What are your thoughts about it?
Chef Nima: It is really inspiring to me. It demonstrates how inventive and resourceful the ancient Persians were in making the most of what they had. In addition to being sweeteners, honey, dates, and grape molasses served as natural energy sources, medicines, and prosperity symbols. Today, we can make desserts that are both genuine and health-conscious by going back to those ingredients.
Q.) Persian desserts have traditionally been used to commemorate religious vows and royal coronations. They are now paired with tea in a beloved custom that brings Iranians together from all generations. What is your opinion about it?
Chef Nima: I think it’s a lovely progression. Gathering and sharing are still fundamental, even though the rituals have evolved. The tradition of serving tea with sweet treats acts as a link between generations. It unites parents, grandparents, and kids around a single table to share customs, cuisines, and tales.
Q.) What is your favorite dessert to create, and why?
Chef Nima: I particularly like Baghlava Yazdi, a Persian-style baklava flavored with cardamom, a delicate rosewater syrup, and an almond or pistachio filling. I adore the way it blends richness and delicacy and the harmony of textures. It is simultaneously opulent and modest.
Q.) Where and what desserts should someone try if they are traveling to Iran or Oman?
Chef Nima: Try Faloodeh Shirazi, Gaz from Isfahan, and Sohan from Qom if you’re in Iran. Try the rich, aromatic Omani halwa in Oman, which is made with ghee, saffron, and rosewater. Both nations provide distinctive confections that are a reflection of their respective cultures, landscapes, and climates.
Q.) Which ingredient is your favorite to work with?
Chef Nima: Saffron. It is Persian cuisine’s crown treasure. A tiny pinch adds depth, color, and a unique aroma that is irreplaceable. Each time I use it, I am carried back in time to centuries of culinary heritage.
Q.) How do you envision the future of pastry chefs?
Chef Nima: Pastry chefs who are prepared to experiment while honoring their heritage have a bright future. I think we’ll witness more storytelling through food, more sustainability in the source of ingredients, and more blending of classic flavors with contemporary methods. From execution to creative expression, the profession is changing.
Q.) What advice would you give aspiring young pastry chefs?
Chef Nima: Stay curious and modest. Learn the fundamentals, research international cuisines, and discover the origins of each dish. Additionally, your inventiveness is what makes you unique, so never stop trying new things. Success is a slow-cooked recipe, so don’t rush it either.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
