What a time we all lived through. I also love those two iconic dishes. In your last point you wondered if one of Koslow’s recipes was “a nod to the Ayatollah.” It reminded me that when I bought the book, I was a bit perturbed by her many un acknowledged references to Persian cuisine and flavor profiles throughout the book. I found an interview where she alluded to a childhood friend who was Iranian, but couldn’t track it down again. Anyway, now that I know about the sorrel recipe history, I’m thinking I was on the right track.
Interesting… I’m sure you’re right. I need to cook more Persian food - I usually assume if a rice dish has lots of herbs and fruit in it it probably has Iranian origins
What a time we all lived through. I also love those two iconic dishes. In your last point you wondered if one of Koslow’s recipes was “a nod to the Ayatollah.” It reminded me that when I bought the book, I was a bit perturbed by her many un acknowledged references to Persian cuisine and flavor profiles throughout the book. I found an interview where she alluded to a childhood friend who was Iranian, but couldn’t track it down again. Anyway, now that I know about the sorrel recipe history, I’m thinking I was on the right track.
Interesting… I’m sure you’re right. I need to cook more Persian food - I usually assume if a rice dish has lots of herbs and fruit in it it probably has Iranian origins
Been to Sqirl three times since the mold debacle. Got the classics, sorrel bowl and ricotta toast. It's still good.
Alright I gotta go back