Persian Menu

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P E R S I A N D I S H E S STARTERS Mast-o Khiar 9 Sambusa 10 Yogurt Cucumber Dip Fresh Herb and Potato-filled Pastry, served with Mast-o Mussier 10 Chutney Yogurt Shallot Dip Paneer Sabzi 12 Falafel 10 Imported Feta Cheese, Walnuts, Radishes, Tomato, Deep Fried Ground-Chickpeas, Cucumber, Fresh Herbs Sesame Seeds, Herbs, Spices Borani Bademjan 13 Hummus 10 Eggplant Yogurt Dip mixed with Mint, Whey, Ground Chickpea Dip mixed with Caramelized Onions Tahini Sauce, Garlic, Lemon Juice Veggie Mezze Platter 26 Hummus, Borani Bademjan, Falafel, Sambusa SOUP & SALAD Ash Reshteh 9 Soup with Persian Noodles, Assorted Vegetables, Pinto Beans, Whey, Garlic, Mint Persian Salad 10 Persian Cucumbers, Onions, Tomatoes Mediterranean Salad 10 Mixed Greens, Cucumbers, Tomatoes, Olives, Feta Cheese, Red Onion STEWS V EGETARIAN PLATES Ghormeh Sabzi 19 Vegetarian Stew 19 Beef Stew with Sauteed Vegetables, Any One of Our Stews made Vegetarian Dried Limes, Kidney Beans, Basmati Rice Vegetarian Kabob 20 Fesenjoon 19 Skewer of Assorted Vegetables Chicken Stew with Walnuts, Served with Rice & Hummus Pomegranate, Basmati Rice Vegetarian Meze Platter 26 Gheymeh Bademjan 19 Hummus, Borani, Falafel, Sambusa Beef Stew with Eggplants, Tomato Sauce, Yellow Peas, Basmati Rice FLAVORED RICE DISHES Albaloo Polo 21 Basmati Rice mixed with Black Cherries, Served with Braised Chicken Zereshk Polo 21 Basmati Rice mixed with Barberries, Served with Braised Chicken Adas Polo 21 Basmati Rice mixed with Lentils, Dates, Raisins, Served with Braised Chicken Shirin Polo 21 Basmati Rice mixed with Almonds, Pistachios, Sweet Orange Peels, Served with Braised Chicken Lubia Polo with Koobideh Kabob 21 Basmati Rice with Green Beans, Tomatoes, Diced Beef, Served with Skewer of Koobideh Kabob Baghali Polo with Lamb Shank 24 Basmati Rice with Dill Weed, Lima Beans, Served with Lamb Shank KABOBS Served with Saffron Basmati Rice and Grilled Tomato Chicken Koobideh 18 Joojeh 18 Ground Chicken Breast Boneless Chicken Breast Beef Koobideh 19 Cornish Hen with Bones 24 Ground Beef Salmon Shish Kabob 28 Barg 27 Grilled with Bell peppers, Onions Persian Style Filet Mignon USDA Choice Shishlik 36 Soltani 35 Lamb Chops Combination of Barg & Beef Koobideh Boneless Lamb Kabob 30 Lamb Tenderloin COMBINATION KABOBS Served with Saffron Basmati Rice and Grilled Tomato Koobideh Combination 22 Chicken & Beef Combo 27 Beef Skewer & Chicken Skewer Boneless Chicken Skewer & Beef Koobideh Tarim Combination 38 Soltani 38 Chicken Skewer & Salmon Skewers Barg & Beef Koobideh Beef and Lamb Combo 39 Boneless Lamb Kabob & Beef Koobideh STEAK & LAMB All of Our Meats are One-Hundred Percent Halal Tarim Steak 34 Beef Rib Steak 13 Oz USDA Choice New York Steak, New York Steak & Olive Fried Rice 37 Garlic Oyster Butter Sauce, Brussel Sprouts, Scallion, Seasoned Twelve Ounce New York Steak, Preserved Shimeji Mushroom, Idaho Potato Olive Fried Rice with Garlic, Filet Mignon 38 Sautéed Corn & Shimeji Mushroom Seasoned Eight Ounce USDA Choice Lamb Rack 42 Beef Tenderloin Tender Rack of Lamb, Seasoned with Spices Ribeye 39 Seasoned Twelve Ounce USDA Choice .

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Iranian and Turkish Food Cultures: a Comparison Through the Qualitative Research Method in Terms of Preparation, Distribution and Consumption
IJASOS- International E-Journal of Advances in Social Sciences, Vol. I, Issue 3, December 2015 IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION Gamze Gizem Avcıoğlu1 and Gürcan Şevket Avcıoğlu2 1 Res. Asst., Selçuk University, Turkey, [email protected] 2 Dr., Selçuk University, Turkey, [email protected] Abstract The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.
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Tasting Banquet “Mazzeh”
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Starter Gril L
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Joojeh Kebab
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Download Tour
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Dinner-Menu-Pars-Qxd
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Appetizers Soup & Salad Burgers & Sandwiches & Wraps Persian Stews
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