Al Butin Plaza, Al Maktoum Street , Deira , Dubai, UAE

04-2230555

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, Jumeirah , Dubai, UAE

04-3940950

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Bhnd Joy Alukkas , Rolla , Sharjah, UAE

06-5615335

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, Sh Zayed Road , Dubai, UAE

04-3318777

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Opposite Old Fire Brigade, Al Muntazar Road , Julan , Ras Al Khaimah, UAE

07-2285682

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Near Hiba Super Market, Rams Road , Ras Al Khaimah, UAE

07-2662131

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Hilton Hotel, Al Ain City , Ghantoot , Abu Dhabi, UAE

03-7686666

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Dubai, Deira , Muteena , Dubai, UAE

04-2711994
050-1596211

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Souk Madinat Jumeirah , Jumeirah , Dubai, UAE

04-3686505

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3Road Floor, Twin Towers, Baniyas Road , Deira , Dubai, UAE

04-2274446

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Persian Restaurants

The Persian cuisine is an exotic cuisine which is very well known for its employment of green herbs added with fruits such as plums, pomegranates, apricots, quince, prunes, and raisins. Theforemost dishes in the Persian cuisine are mixturesof rice with lamb, chicken, meat, or fish and some vegetables, nuts, onion, and herbs. Persian cuisine is very old, varied and multiethnic. Eating customs and foodstuffs from ancient Greece, Rome and many Asian and Mediterranean cultures have impacted and are impacted by this unique cuisine. It has adopted spices, styles and recipes from India and has also been an influence on Indian food. There are numerous dishes that are commonto both Iranians and Turks so much so that it is difficult to say who has adopted from what cuisine and from where. The documentations at the major ancient Persian cities have names of many food products, constituents, beverages, herbs, spices and wine. Wine in the cuisine is considered to be an essential ceremonial and religious drink. Basil, cumin, cloves, mint, saffron and coriander were traded together with olive all over the ancient trade routes. The Parthian and the Sasanianhistoriesallude to walnut, broad bean, pomegranate, cucumber, pistachio, pea and sesame in their trade annals. The ancient physicians who were influenced by the Greek sciences thought that food and beverages wereimperative factors to recuperate the body. Unnecessary consumption of too much red meat and fats was believed to upset the body’‘s balance. To attain animprovedtaste, typical Persian flavorings such as saffron, cinnamon, dried limesand parsley are mixed carefully and used in some special dishes. Rice is one of the key dishes of the Persian cuisine and incorporated the use of anextensive range of preparation methods. This is evidenced by disheslike the Polow where the rice is readied by soaking in salted water and boiled, while parboiled rice is termed Chelo. Chelo is drained and put back in the pot to be steamed. This technique results in outstandingly fluffy rice with the rice grains detached and not sticky. A golden rice crust is produced at the bottom of the pot and this is termed Tah-deegwhich literally means "bottom of the pot". Tah-deeg can be consumed plain or after spreading lavash or other thin breads or portions of raw potatoes on the bottom of the pot. Meat, vegetable, nuts and fruits are occasionally added in layers or totally mixed with the chelo and then steamed. This method includes dishes such as Baghali Polo, Zereshk Polo,Lubia Polo, and Sabzi Polo. The heat is reduced when the Chelo is in the pot and a piece of thick cloth or towel is placed on top of the pot for taking in the extra steam. The variance between Polo and Chelow is not in the way the rice is cooked, but rather Chelow is plain rice which is served with a stew or kebab like chelowkhoreshbadenjan, chelowkabab.On the other hand, Polo is rice mixed with something.Examples of Polo areBaghali Polo, Zereshk polo, Loubia and Polo. One more type of rice cooking process is the Kateh.In this process the rice is cooked until the water is absorbed entirely. This is also the customary dish of Gilan Province. Another method of rice cooking is theDamy method where the rice is cooked almost the same as Kateh, but at the start constituents that can be cooked thoroughly along with the rice are added. Some of the ingredients that are added are grains and beans such as lentil in Adass Polo. When making Kateh, the heat is reduced to lowest possible degree when the rice and other ingredients are almost cooked. If it isretained long enough on the stove without the rice burning and over-cooking,the Damy and Kateh methods can also produce Tah-deeg. Damy literally means steaming. A distinctivevariety of Damy is Tah-chin.Tah-chin is a mixture of yogurt, lamb or chicken, and rice along with saffron and egg yolks. But chicken Tah-chin is more prevalent than lamb Tah-chin. Bread is yet another major diet in the Persian cuisine and the several types of bread in the cuisine includes the Nan-e barbari which is a thick and oval-shaped bread that is also calledTabrizi Bread or Nan-e Tabrizi, for its origins in and links to the city of Tabriz; the Nan-e lavash is a thin, flaky and round or oval and is the oldest known bread in the Middle East and Caucasus; the Nan-e sangak is a Triangle-shaped bread that is stone-baked; the Nan-e taftoonis a thin bread that is soft and round. The Leavened Bread is one more type of bread which includes Nan-e Shirmal. It is made like the barbari, except with milk in the place of water, in addition to a bit of sugar. This bread is eaten during breakfast or with tea.The Nan-e Gandhi is a type ofsweet bread made like taftoon, and is eaten during breakfast or with tea.The Nan-e gisuis sweet Armenian bread which is also eaten in the morning or with tea later in the day. Nan-e dushabi is bread made with grape syrup. Nan-e tiri is like lavash. Nan-e tokhme-ruis bread with sweet-smelling seeds on it.The Nan-e khoshke-shirin is a type of sweet brittle bread which is baked in gentle heat.The Nan-e khoshke-tanur is a kind of brittle bread, baked in gentle heat.The Nan-e kopoli is any kind of thick bread. These are some of the various breads present in the cuisine.Fruits and dishes too can be found in plentiful abundance in the Persian cuisine. The cuisine also includes vegetables likepumpkin, varieties of squashes and carrots broad beans, spinach, green beans, courgettesand other vegetables that are used in rice and meat dishes.The selection of vegetables that are used as side dishes includes tomatoes, cucumbers and scallions and they, in most cases, accompany a meal. As it is obvious, Persian dishes are diverse just like the people of the nation. Persian dishes are known for their taste and flavor. It can be guaranteed that if anyone walks into a Persian restaurant, that they will be assured of enjoying a good meal. As many people have started following the Persian cuisine, many innovations and changes are being made with the dishes and people can be pretty sure that the innovations are going to make the dishes delicious. As a result, a number of restaurants featuring the Persian cuisines as the primary theme have popped up throughout the world and has a steady flow of customers from across the globe owing to the universal popularity of the Persian cuisine which is a result of the amalgam of delicate flavors and mouthwatering dishes which keep the ones who opt for the Persian cuisine coming back for more.