Last week I could not sleep. My mind was invaded by culinary deconstruction.
Virgilio Martínez, Enrique Olvera and, of course, the father of culinary deconstruction; Ferran Adria, did not let me fall asleep. They transformed their own traditional cuisines and turned them into something totally new. And they filled my mind with inspiration.
So I was left sleepless at night, with the Iranian stews in my mind.
And we have many stews: ghormeh sabzi, fesenjan, gheimeh, etc.
The traditional Iranian way to prepare a stew is to put many ingredients into a pot and to leave it to cook slowly until all the different tastes become one. An Iranian stew is perfect when there is just one color and one taste left. It’s the moment when you cannot tell the ingredients apart anymore.
So what if we separated all of those elements? What if instead of making them become one, we would give each element its own right to taste and look on its own? What if we played with their temperature, texture, shape etc.? What if we changed the sequence of our eating and had something that we usually only have at night for breakfast?
What if we deconstructed the Iranian cuisine?
Culinary deconstruction releases the potential of traditional cuisines and opens the door for endless amounts of culinary creativity.
So what to do next?
It’s time to write down the Iranian dishes and start their deconstruction on paper. We can deconstruct the lamb, the herbs, the fruits and the spices and the process in which they are put together. Then we can create a new choreography for them.
For changing something we need to first deconstruct the way we have always done it and then rebuild it. And we need to be bold.