Food Journey February 22, 2024

Color: Ultramarine Blue | Country: Afghanistan

Ultramarine is derived from the lazirite found in lapis lazuli stone and required a painstaking process that involved grinding and heating the stone with wax, resin, and lineseed oil to separate out the other minerals, with 1 kg producing only 30g of pigment.  It was so expensive to produce, it was worth more than gold. An artist would often charge separately for the pigment on an invoice so the patron could choose how much they wanted to pay for. Johannes Vermeer painted so liberally with ultramarine that he almost drove his family into bankruptcy.

 In 1826 a synthetic version of ultramarine was developed, and became known as French Ultramarine. This synthetic blue, due to its lack of mineral inclusions, boasts a richer tone than its semiprecious predecessor. Traditionalists such as Andrew Wyeth insisted on grinding the original, at great personal expense, even with the artificial paint readily available. 

Menu

Laghataq, Creamy Eggplant Dip with Naan

Aushak, Dumplings with Yogurt and Meat Sauce

Qorma e Khawar,  Creamy Chicken, Caper, and Yogurt Stew

Challah, Basmati Rice

Falooda, Afghan Sundae