My brother made a parfait the other night. There was much fussing over every aspect of it too. Was the granola supposed to go before or after the berries? When could he finally use the whipped cream? And so on.
This is now his claim to fame. Along with his cucumber yogurt (”maasto khiyaar” for all your Persian food lovers out there), but that’s a story for another time.
His layering, manifestations of the precise art of “how much of the tub of yogurt do I have to put in” at each particular moment, all of it was delicately balanced. All of it, including the topping.
Yes, that decoration. Oh how I wish I understood modern art. This is made by the boy who is done “decorating” his egg every Norooz about 10 seconds after first attempting it. This is made by my brother, the artist.
But lawd a-mersy child, it is a taste to be reckoned with. Even if it becomes a tie-dye masterpiece in your bowl.
Have no fear Internet, I will post the recipe as soon as he sends it to me.
