Chef Ariana Bundy: I ​​still use French techniques in my kitchen

From a farm, in Iranian lands, a girl grew up in an orchard owned by her grandparents, in which they sell grapes, beets, wheat and more in the markets. Production of molasses, a journey Iranian chef Ariana BundyAfter opening Ariana Iranian Kitchen at the new Atlantis The Royal Hotel, Dubai has won the prestigious award for 2023 by the Michelin Committee.

French techniques

Chef Ariana tells the story of her father, who was passionate about French cuisine and whose style of cooking inspired her. At a time when France was another world for Iranians, he opened his restaurant full of French culture in Iran. Ariana continues. I ferment the bread dough for 72 hours. I only use olive oil, butter and rice bran oil for healthy frying.

Winter and summer foods

Chef Bandi imports all his organic ingredients from the farmlands of Iran, and he uses hormone-free French chicken, New Zealand lamb, and follows the rules of ancient wisdom in food, using turmeric, and creating a balance between hot and spicy. Cold to achieve the necessary health benefits, and he continues: « The hot and cold aspect of Persian cooking is an important element in choosing the right season for each dish, for example, pomegranate stew, a hot dish served in winter. During summer. Even when serving dishes, we do not put two different cold dishes together, but balance each cold dish with another hot dish.
We recommend reading an exclusive interview with “Blogger” Jad Mather: Cooking is a fun hobby for me

I felt overwhelmed

Ariana graced Vanity Fair’s grand banquet tables at the Mondrian Hotel in Los Angeles, most notably the Academy Awards; US President Bill Clinton and celebrities: Tom Hanks, Oliver Stone, Nicole Kidman, Tom Cruise, Madonna and Oliver Stone were there; It was a very popular restaurant at the time and when the head pastry chef resigned, he was asked to take over, he added: “After a while I felt tired, so I left the Mondrian and devoted myself to writing cookbooks. TV shows, and got married and had a kid, but I couldn’t start a business.

The hot and cold side of Persian cooking is an important part of choosing the right seasoning for each dish

Elevate your femininity

This magazine’s guest finds that women’s role should be more empowering and positive, as they cannot be like men in world-renowned kitchens, and this is contrary to what people expect from them: “You have to find more. Diplomatic ways to implement what you want, and expect more of what you face, and more.” Be careful and conservative, raise your femininity everywhere, be unique in your kitchen, and you will be better at cooking than men!

I am grateful

Ariana waxing passionate about her love of being friends with veteran chefs like Jill Norman, Jocelyn Dimbleby, and Madhur Jaffrey; Where he expressed his connection with them, sharing many beautiful moments with them in food and conversation, he won the prestigious award of the Dubai Michelin Committee 2023, expressing his happiness: “I won the Michelin award. My kitchen with the taste of flavors and the quality of ingredients, for receiving this award. I am very grateful. I think Iranian food is very hidden, before the gift was a reason to celebrate my culture and Iranian women? But I still talk to non-believers. Ariana’s cookbook is about learning Persian food, because she doesn’t know how to cook Iranian food, as she says, she is from her family members. Collected the culture of dishes from conversations: “The book is a box that takes you. A romantic journey, and I know that many readers want to read it before going to bed; because it has a beautiful story, through which I wanted to teach a new generation of Persian cooking.”
And from the world of cooking, we selected for you the duo Maida and Abdul Rahman: Artificial intelligence will make it easier for the chef to do his job.

Iranian Style Chicken Rice Cake

required things:

• Two cups of basmati rice
• 1/2 kg chicken breast
• A cup of milk
• An onion
• Two eggs
• 3 tablespoons of butter
• 4 tablespoons of olive oil
• Soaked saffron
• A tablespoon of rose water
• A pinch of turmeric powder
• A cup of sour Iranian grapes
• 1/3 cup chopped walnuts
• A teaspoon of sugar
• Salt, black pepper, cumin and dry coriander (to taste)
• Almonds and pistachios for garnish

How to prepare:

1. We prepare a kitchen towel, moisten it with water, fold it and put it in the refrigerator.
2. Boil water, add some salt and oil, boil the rice for 7 minutes and put it in a colander.
3. Fry the finely chopped onions, cut the boiled chicken breasts into medium squares and brown the chicken in the same pan. Then add salt, black pepper, cumin, dry coriander and a pinch of turmeric.
4. In another pan, melt the butter, put the sour grapes on it, sprinkle one teaspoon of sugar, then add 3 teaspoons of saffron tincture, one teaspoon of rose water. Pour generously over the chicken and onion mixture, add the chopped walnuts and toss well.
5. Beat egg yolks with yogurt with soaked saffron, add oil and whisk well, then add half of the rice and mix with it.
6. Grease an ovenproof dish, then put the rice on the bottom with the egg, spread to the sides, add the chicken stuffing with raisins in the middle, press and add. Add white rice, a little rose water and oil, cover the pot, put it on the fire, keep it on a low flame for 7 minutes, put it in the oven for an hour and put it on the grill.
7. After an hour, lower the pot to the oven for 5 minutes, take it out to place it on a frozen towel, turn it over after 5 minutes and garnish with nuts and sour raisins.

We recommend reading the exclusive interview with Chef Cesare Bartolini: On Father’s Day I prepare a family asado barbecue