This is an homage to the journey. That of Nasrin and Aindiché, who successfully brought the soul of Isfahan in their suitcases and married it with French elegance. Imagine the sweet milky texture of an Italian stracciatella, suddenly awakened by the powerful volcanic Black Sand (this famous dried black lemon, reduced to powder).
Ingredients
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250g of Stracciatella di mozzarella (the fresh, creamy core)
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5g of Black Sand from Maison Boteh (Iranian black lemon)
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A drizzle of characterful olive oil
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Some crushed pistachios (as a reminder of the Persian heritage)
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A pinch of fleur de sel
Preparation
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Delicately spread the stracciatella in a deep dish or an artisanal ceramic plate. Work the material with the back of a spoon to create texture, like preparing a canvas.
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Sprinkle the 5g of Black Sand with precision. Do not mix completely: let the black powder draw dark veins on the immaculate white. It is this contrast that brings this smoky and almost earthy acidity.
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Add the pistachios for crunch (and that touch of emerald green so dear to Persian gardens) and finish with a drizzle of olive oil that will make the ensemble shine under candlelight.
Serve this dip with grilled sourdough bread slices or fresh herbs (dill, mint). The acidity of the black lemon breaks through the richness of the cheese for a totally unexpected flavor explosion.