Persian lamb meatball, gravy, jeweled rice, parsley
Persian lamb meatball, gravy, jeweled rice, parsley
by FlakeyMuskrat
7 Comments
FlakeyMuskrat
I understand I need to improve everywhere but I feel like I really struggle with garnishing. Does anyone have any good resources/tips/feedback for getting better at that aspect?
chefadams
I would separate the rice from the rest. Elevate the meatballs in some way, w your gravy. It just looks like the diner is being forced to eat all the components at the same time. Maybe that was your intention? I would appreciate a separation. Parsley is a “meh” for me. Sounds good though…keep thinking about what you would like to see when this dish is presented to you as a patron.
TwoPintsYouPrick
Dude.
Bullshit_Conduit
That’s cilantro.
I can tell by the smell of it from here.
ConorthegiantCondor
Make the rice circular for a start. Match the shape of the plate. Always respect the plate you choose.
For something like this, I would chiffonade the parsley.
Meatballs are kinda small? Maybe up their portion size. It looks like all rice and no meat.
Also, what kind of gravy? Persian food should have something other than continental gravy. Maybe a yogurt based sauce? That would look better sitting on top of them
Edit: Whatever sauce you choose, try drizzling it over the diameter of the dish, slightly cascadingnonto the plate in places. Like a Jackson Pollock painting. That’ll make it stand out better
Philly_ExecChef
It’s not a garnish issue. It’s that your primary ingredient (rice, not meatballs) is pedestrian and loosely, carelessly shaped and plated.
It’s the same reason soups and salads aren’t allowed here. There’s very little elevation or aesthetic to be found in bulk starch or pedestrian ingredients.
You can reduce the ratio of rice in the plating and highlight the meatball, but it’s still a hill climb to change the perception of value or finery that rice and meatballs just don’t have.
7 Comments
I understand I need to improve everywhere but I feel like I really struggle with garnishing. Does anyone have any good resources/tips/feedback for getting better at that aspect?
I would separate the rice from the rest. Elevate the meatballs in some way, w your gravy. It just looks like the diner is being forced to eat all the components at the same time. Maybe that was your intention? I would appreciate a separation. Parsley is a “meh” for me. Sounds good though…keep thinking about what you would like to see when this dish is presented to you as a patron.
Dude.
That’s cilantro.
I can tell by the smell of it from here.
Make the rice circular for a start. Match the shape of the plate. Always respect the plate you choose.
For something like this, I would chiffonade the parsley.
Meatballs are kinda small? Maybe up their portion size. It looks like all rice and no meat.
Also, what kind of gravy? Persian food should have something other than continental gravy. Maybe a yogurt based sauce? That would look better sitting on top of them
Edit: Whatever sauce you choose, try drizzling it over the diameter of the dish, slightly cascadingnonto the plate in places. Like a Jackson Pollock painting. That’ll make it stand out better
It’s not a garnish issue. It’s that your primary ingredient (rice, not meatballs) is pedestrian and loosely, carelessly shaped and plated.
It’s the same reason soups and salads aren’t allowed here. There’s very little elevation or aesthetic to be found in bulk starch or pedestrian ingredients.
You can reduce the ratio of rice in the plating and highlight the meatball, but it’s still a hill climb to change the perception of value or finery that rice and meatballs just don’t have.
It looks like someone took a dump. Sorry