As many of you know, several months ago I committed to studying Persian food. What I discovered totally took me by surprise. Persian food is very sexy.

Think about these ingredients: Syrups made from pomegranate, thick dense creamy yogurts, salty green and pink pistachios, rose petals, tender lamb, royal red saffron threads, sweet sticky honey, herbs you eat whole with your hands.

Think about the famous Sufi love poet Rumi who was from Persia! 
“Lovers don’t finally meet somewhere, they’re in each other all along.”
Such soulful depth could not be inspired by a diet of plain dry chicken. Let’s eat what Rumi ate!

Think about Queen Esther! One of the most famous Jewish women in history, she saved the Jews of Persia from genocide by appealing to her husband, King Ahasuerus. She was certainly not the only woman in his harem. How did Esther change the king’s mind? Ooh, you know she used her Persian sexiness! Let’s eat what Queen Esther ate!

Think about Hugh O’Gorman! No one famous to you, but a very important member of my cooking club. One night I started the group out with my Persian Lamb and Pistachio Meatballs in a Pomegranate Glaze served with Rose Petal and Cucumber Yogurt and Warm Lavash. As we sunk into the layers and flavors of the food, “Please pass the sex!” were the words that broke our foodgasmic silence. Let’s eat what Hugh ate!

If you want to take the class, click here to take a look at the recipes!

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