Introducing Omid Jaffari

Are you familiar with the name?

If not, don't worry... you will be. He is soon to be a household name in the raw food world. We are so pleased that he will be featured as one of our contributors in the summer issue of Purely Delicious.

Omid began his culinary training at an early age by working alongside talented chefs in New Zealand, who helped guide and influence his style. But it’s the combination of extensive world travels and an ever curious yet sophisticated palette that has our attention.

We are pleased to offer you a sneak peak at some of his amazing raw creations. Enjoy.

When in Melville
Rich, refreshing and artistically presented Mediterranean dish prepared with nuts, raisins, fruits and vegetables. It takes some time to prepare this, but it certainly is worth the wait. Serves 2

Ingredients
1 red sweet pepper, thickly sliced and marinated in olive oil and sea salt for 30 minutes
6 stalks fennel
1 orange, segmented
½ cup raisins
¼ cup walnuts
¼ cup cashews
A pinch of sea salt

Surroundings
1 orange, segmented
6 green beans, marinated in olive oil, lemon juice, thyme and pink sea salt
Freshly crushed black pepper

Dressing
½ cup fresh orange juice

Garnish
1 cup daikon or any other radish, julienned
A few sprigs of fennel

Directions
Process the raisins, walnuts and cashew nuts in a food processor coarsely. They should be chunky and not smooth, cover and refrigerate for 30 minutes. Next, take two 9 mm rings and set them on individual small plates. Place some nut mixture in the mold and gently press, followed by a single layer of marinated red peppers, orange segments and fennels around the walls of the mold, place some more nut mixture in the center. Repeat this process until the ring is completely filled. Place the rings along with the small plates in the refrigerator for about 10 minutes while working on the surroundings. Cut the marinated green beans into two pieces each. Place the julienned daikons in cold water and refrigerate for about 20 minutes.

Plating
Take two lovely flat white serving plates, and place the orange segments and beans on the plate as seen in the images. Sprinkle some freshly crushed black pepper and thyme on the oranges. Now, carefully unmold the nut and vegetables stacks on to the serving plates in the middle (Place the rings on plates and with the back of the spoon, gently push the stacked nut and vegetables down while pulling the rings upward). Drizzle fresh orange juice on top, sprinkle the julienned daikon and fresh fennel and serve immediately.

Omid currently resides in Japan with his lovely wife and partner Gabrielle. For more information please visit his website triedtastedserved.com. The Raw Epicurean also recently published a lovely interview, please click here to view.