Q.) Why did you decide to become a pastry chef teacher?
Q.) How do you prepare yourself to give lessons in your culinary classes?
Q.) Describe traditional Persian desserts and how they have evolved over time?
Chef Mojdeh: The variety of traditional Iranian desserts is incredible with each one having its own distinct flavor, texture, and scent. Examples include Zoolbia and Bamieh, Baklava, Sholeh Zard, Halva, Sohan, and many others. Each of these delicacies is connected to a particular area of Iran and is typically made in accordance with regional culinary traditions and tastes.
Iranian desserts have changed significantly over time. Cultural influences, ingredient availability, and shifting consumer preferences have all influenced their evolution.
There are various significant phases in the development of Iranian desserts:
1. Early and Traditional Desserts: Desserts in the past were simple and natural, frequently made with flour, milk, honey, and nuts. Traditional versions of Halva, early form of Sholeh Zard, and various types of Fereni are a few Examples.
2. The Impact of Trade and Culture: Iranian desserts changed dramatically as new spices and ingredients were brought in via the Silk Road. Rosewater, cardamom, saffron, and white sugar were used more frequently.
Examples include Zoolbia and Bamieh, layered Baklava, and others.
3. Regional Innovations: Based on the local environment and available ingredients, each region of Iran created its own unique desserts.
Examples include Sohan and Qottab in Kashan, Baklava in Tabriz, and Halva and Sholeh Zard in Tehran and Isfahan.
4. Fusion and Modern Desserts: Iranian desserts have blended with Western desserts in modern times, giving rise to new varieties.
Iranian cakes with pistachio and saffron flavors, mousse, and creamy desserts with cardamom and rosewater are a few Examples.
Q.) What considerations should be made when preparing Persian desserts?
Q.) What distinguishes Persian confections from those of other nations?
Chef Mojdeh: Here are a few of the variations:
• Use of real, natural flavorings like orange blossom, cardamom, rosewater, saffron, and cinnamon.
• Less sweet than Western desserts.
• Iranian sweets’ delicate, light texture.
• Using high-quality nuts like walnuts, almonds, and pistachios.
• Considerable variation according to tradition and climate.
Q.) What is your culinary style?
Q.) What distinguishes Iranian desserts made at home from those served in restaurants?
Q.) What guidance would you provide prospective home cooks who are enthusiastic about learning and preparing Persian desserts?
Chef Mojdeh: Begin with the fundamentals: There are a few basic methods for making Iranian desserts, and learning these makes the rest much simpler. Working with starch, properly infusing saffron, thickening and regulating heat, and employing cardamom and rosewater are a few examples. Many Iranian desserts must be cooked over low, soft heat to avoid sticking or becoming lumpy, which will destroy their flavor and color.
To truly enjoy their genuine flavor, you must use premium ingredients, make sure they look well, decorate with pistachios, almonds, and dried rose petals, and serve hot or cold sweets correctly.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
