The Ultimate Caviar!

On August 21st I was ranting about Iran'’s insignificance as a peasant State. Bothering the world, with stupid statements about Israel, the Holocaust, financing and arming Hezbollah, per suing nuclear technology and producing a few million barrel of crude oil per day, I thought was pretty much the resume of Iran. Then over the weekend I had a talk with one of my gourmet brothers from the Netherlands, which reminded me of an outing that we had many years ago at the famous Restaurant Kaefer in Munich, where we were served fresh, unpasteurized Iranian Imperial Caviar. And the light bulb went off in my head. Oh my God. The best caviar in the world is harvested and distributed exclusively by Iran's State owned company Shilat. Unfortunately there is nothing that compares to the Iranian Imperial caviar. So I guess whatever happens in and too Iran, we need to pray and hope that the most precious Caspian Sturgeon (specifically the Acipenser Perscius) will survive the horsdeal! The Iranian Imperial Osetra caviar, is the perfect mid-size egg. This roe has a bright golden hue and an incredible delicate nutty flavor, a flavor that has been the choice of presidents and royalty through out the world. Until a few years ago, this caviar was not to be sold and was exclusively distributed by the Iranian top clerics's. The Acipenser Perscius can weigh up to 600 pounds taking at least 12 years to properly mature in the Iranian waters of the Caspian Sea. When at Kaefer'’s in Munich we had a whole 2 kilo ( 4,4 pounds worth about $ 10.000) can presented to us, from which we ate until everybody was satisfied. There is only three things you need with this delicacy; a boiled, freshly riced Yukon Gold potato, creme fraiche and a bottle of 1992 Krug Clos du Mesnil!