q&a with chef rayan
Introducing Chef Rayan, the mastermind behind Jiji’s Kitchen. Once destined for a buttoned-up corporate life, Rayan traded boardrooms for kitchens and spreadsheets for saffron. His inspiration? None other than his grandma, Jiji, the original culinary queen in his life, and the namesake behind his dining experience. At Jiji’s Kitchen, he’s stirring up Persian classics with bold, unexpected twists that’ll make you rethink everything you thought you knew about kebabs and rice. Read on as Chef Rayan spills his secrets from perfecting tahdig to his go-to Dubai dine-in spot.
Q: Tell us a little bit about yourself and the story behind Jiji’s Kitchen?
In the East, cooking is more than just food—it’s a way of bringing people together, whether family or friends. Growing up, this was my reality. I spent countless hours with my grandmother and mom in the kitchen, learning to create something out of nothing. Although I initially thought my path would lead to corporate life, every summer I found myself doing culinary internships in hotels around Dubai or cooking for friends and family. Eventually, it hit me: I could do this professionally. So, I joined ICCA Dubai.
Jiji’s Kitchen is my way of honoring Iran’s vibrant culture and bold flavors through seasonal menus. The dishes are inspired by Persian cuisine but with a twist. Think Persian classics reimagined—like adding truffle to a traditional salad olivier. And “Jiji”? That’s my grandma’s nickname. She’s my number one fan and the person who encouraged me on this journey.
Q: What are a few things people might not know about Persian cuisine?
Over the centuries, Persian cuisine has been influenced by Greek, Arab, Turkish, and Central Asian cultures.
There are over 300 different ways to make rice dishes. Yes, just rice!
Q: If you were cooking for someone new to Persian food, what would you make?
I’d go with the classic: kababs with buttery saffron rice. It’s simple, comforting, and packed with flavor.
Q: Any Persian dishes or ingredients borrowed from other cultures?
Definitely! There are two classic Persian desserts that have French roots: profiteroles and mille-feuille. In Iran, they’ve become staples, especially at tea time or when visiting friends.
Q: Tahdig is that famously crispy rice layer everyone loves. Any tips on how to nail it every time?
The trick is to use a tea towel between the lid and the pot while the rice steams. It absorbs excess moisture, which helps the bottom layer crisp up to perfection.
Q: Got any other unique pairings in Persian cuisine up your sleeve?
Sour cherries and rice! It’s that ideal balance of sweet and sour flavors that just work so well together. A real hidden gem in Persian cuisine.
Q: Which dish takes you back to your childhood?
That would have to be Baghali polo ba Gardan—fava bean rice with slow-roasted beef chuck. My grandma only made it on special occasions, so it has a nostalgic place in my heart.
Q: If there’s one tool every chef must have in their kitchen kit, what is it?
A great knife is essential, but for me, kitchen tweezers are equally vital. They’re fantastic for plating those precise details!
Q: You can only keep one cookbook in your kitchen. What’s it going to be?
Hands down, Appetites: A Cookbook by Anthony Bourdain. It’s my go-to.
Q: You’ve trained at ICCA and are just about to graduate. What’s the one skill that’s been a game-changer?
Mise en place, mise en place, mise en place. It’s the backbone of professional cooking and the difference between home and pro kitchens.
Q: What’s something about you that might surprise people?
I’m only 22!
Q: What’s your favorite dine-in spot in Dubai?
Kinoya, in the Greens. The food, the vibe, the service—it’s got it all.