We were delighted to speak to ‘Private Chef, Supper Club Host, Cookery Teacher, Writer & Travel-junkie’ Sabrina Ghayour about the flavours of Iran…..

What is the one flavour which epitomises Iran for you & why?
Rose water – Only the best roses from high up in the mountains of Iran are plucked and used to extract their unique perfume in order to make rose water.

In which dish / dishes does this flavour appear?
In many dishes, mostly desserts and ice creams.

Does the flavour bring back any special memories?
Tasting my first Persian ice cream (Akbar Mashti) as a kid.

Is this flavour common throughout the country?
Yes

Is this flavour native to Iran? If not, how did it become popular?
The highest grade and most perfumed rose water is, however there are other lesser potent versions from other countries around the Middle East.

Why do you think this flavour is so important to Iran?
Because its key ingredient is unique to Iran.

Do you think this flavour reflects the people or the country in any way?
Not especially.

How is this flavour prepared & sold?
Extracted, distilled and bottled.

Is this flavour connected to any particular traditions?
Only of dessert making.

Finally, do you think this flavour will remain integral to Iran in years to come?
Yes I very much hope so

Sabrina’s new cookbook ‘Persiana – Recipes from the Middle East & Beyond’ is now available on Amazon, most book retailers and supermarkets.

Web: www.sabrinaghayour.com
Twitter: @SabrinaGhayour