Farhang Foundation

#FarhangFlavor: Episode 28 - CHEF PARISA PARNIAN - THREE LAYER "TAHDIG" SAVORY ART CAKE

We are delighted to welcome chef Parisa Parnian, the creative mastermind behind Instagram's Savage_Taste to #FarhangFlavor. Ms. Parnian is an Iranian-American multi-disciplinary visual artist, designer, storyteller, and cook. As a cultural and culinary uplifter, she has been combining her extensive experience in lifestyle design, event curation, food, and storytelling to delight the senses and warm the spirit.  

In 2016 Parisa left her 20-year career in the fashion industry to launch Savage Muse, a radically inclusive design studio, and Savage Taste, a multi-faceted food, culture and community building hub.

“My passion for Iranian cuisine comes from the spirit of camaraderie and abundance that a classic Persian dinner party invokes in me. I am obsessed with learning about and pushing the envelope of how we can use traditional Persian spices and ingredients in artistic and playful ways.” 

"I wanted to create a savory version of a three-layer “cake” by using three of my favorite Persian rice dishes for each layer and bringing my artistic design background to create a special "Tahdig" (crispy rice crust) design that is inspired by cake decorating."

Learn more about Chef Parnian and Savage Muse via the below link:
https://linktr.ee/savage_taste

Learn more about FarhangFlavor at:  https://farhang.org/programs/farhang-flavor

INGREDIENTS:
4 cups uncooked long-grain basmati rice
salt to taste

(Tahdig Art)
1/4 cup oil for tahdig crust
assorted herbs/vegetables for tahdig art (i.e. potato, purple yams, cherry tomatoes, colorful bell peppers, okra, sage leaves, cilantro, parsley, pickled peppers)

(Tahchin/Tahdig Layer)
3/4 cup yogurt
4 tablespoons saffron water
1 egg yolk

(Albaloo Polow Layer-Sour Cherry)
3/4-1 cup of sour cherries in juice (available in jars)
3/4 cup chopped or slivered pistachios
1/3 cup slivered almonds
1/3 cup crushed dried rose petals

(Sabzi Polow Layer-Herb Medley)
2 cups dried herb assortment (leeks, parsley, cilantro, chives, fenugreek, dill)
1 tsp salt to taste
1 tsp garlic powder
1 tsp turmeric
1 tbsp advieh (Persian rice spice mix)

(Barberry “Jam” Layer)
1 large onion sliced
2 tbsp oil
1.5 - 2 cups of dried barberries washed
1 tsp turmeric
1 tsp garlic powder
salt to taste.