Persian cuisine

Traditional cuisine of Iran and neighboring countries

Persian cuisine is based on Basmati fragrant rice, which is often refined with herbs, saffron or sweet and sour barberry berries. On the spit grilled lamb or beef, poultry or fish is served.

When the rice is served, a small amount of rice mixed with bright yellow saffron is mixed in the middle. If you do not have a dish with a sauce, you get on your plate a portion of butter, which will be placed on top of the saffron rice. Slowly melting it gives a pleasant taste to the rice.

The grilled dishes are complemented by grilled tomatoes, herbs and specially prepared yoghurt. Spices such as cinnamon, saffron, sumac and turmeric, fruits and walnuts provide an exotic variety of flavors, but always well-balanced. Often limes give a fine refreshing acidity to the dishes.

The spice sumach is rather unknown in the German kitchen. It stands in a glass bowl on every restaurant table. Spread on meat, it gives a fine, slightly sour taste that's typical of some Persian dishes.

Desserts are often made with dates, pistachios or rose water. Saffron ice cream, pasta or rice pudding are also popular. At the end of every Persian menu, you can drink a good black tea.

A few dishes of our menu, more specifically ...

Pickled green olives - spicy

Zeytun Parvarde

Green olives, set in a herb-pomegranate sauce with walnuts and a hint of garlic.

Served with oriental bread.

On the menu, under starters, the No. 3

Creamy yoghurt with cucumber pieces

Masto-khiar

Creamy yogurt with fine pieces of cucumber and herbs.

On the menu, under side dishes, the No. 20

Sheep cheese with walnuts and herbs

Nono Panir

Sheep cheese with walnuts and fresh herbs. Served with oriental bread.

Walnuts have a health-promoting effect on the vascular walls of the veins, so you will always find them in Persian cuisine. Fresh herbs are just as important part of the kitchen, they are sometimes not even dressed-up and simply eaten with your fingers. Yes, it is allowed...

On the menu, under side dishes, the No. 23

Creamy yogurt with wild garlic

Masto-Mosir

Creamy yogurt with fresh wild garlic. Wild garlic is wild garlic, it should be even more effective than the healthy garlic. Its advantage is also that it causes in humans the often perceived as a disadvantage odor in hindsight. This is prevented by the chlorophyll of wild garlic leaves.

A suitable farmer's rule: wild garlic in May spares the doctor and remedy all year long ...

On the menu, under side dishes, the No. 21

Creamy yogurt with fresh eggplant

Masto Bademjon

Creamy yogurt with fresh eggplant, mint and olive oil.

On the menu, under starters, the No. 8

Dough - Persian yoghurt drink

Dough

Typical refreshing, slightly acidic drink with yoghurt, water, salt and mint, served cold with ice.

It is a bit reminiscent of Ayran, but it is very refined and also more acidic. The first sip when getting acquainted is often very sour and unfamiliar to the newbie. For those who are open to new things, Dough may even be the favorite drink, especially in summer temperatures. Very refreshing! Even at home...

On the menu, among oriental drinks

Saffron ice cream with pistachios

Bastani Sonaati

Persian Special Recipe: Homemade ice cream with real saffron and pistachio chips.

The taste of real saffron you already know from our rice. The expensive saffron is used more generously in Persian cuisine: we also make delicious ice cream with a similar addictive factor as the Falude dessert.

And a rewarding alternative to chocolate-strawberry-vanilla ... Also the culmination of a good meal.

On the menu, among desserts, the No. 110

Lime sorbet

Falude Shirazi [spoken Falude:]

Persian special recipe to fall in love with! A homemade sorbet made of semi-frozen glass noodle ice cream with lime juice, a hint of rose water, drizzled with red sour cherry juice.

This typical Persian dessert is the culmination of a good meal.

In summer temperatures also very refreshing!

On the menu, under desserts, No. 111

Great Persian holidays

Nouruz - The Persian New Year

Middle of March

Due to the other calender, according to the solar calendar, the new year for the Persians does not start on January 1st but in mid-March.

The Nouruz Festival has a high priority and is celebrated accordingly large.

Continue reading

Shab-e Yalda' - The longest night

Feast of the winter solstice, from the 21st to the 22nd of December

The "Night of the Nativity" is one of the four great Old Persian festivals, which has a high importance in the Iranian culture and in Central Asia. It celebrates the "birth of the light", the victory of the light over the darkness, it is pleased that "the light is born again" and from now on the day will be longer again. Pomegranates, melons, red grapes or baked apples are mainly eaten ... the red of the fruits symbolizes the dawn of the rising light ...