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A'la CARTE MENU Fresh Seasonal Fsh Kebab
GRILLED KEBABS KEBAB JOOJEH AED 44.00 Char-grilled, saffron-yoghurt marinated boneless chicken kebab KABAB-E-KUBIDEE AED 44.00 Iranian zaffroni minced lamb kebab KEBAB SHISHLIK AED 82.00 Char-grilled lamb chops KABAB-E-SOLTANI AED 89.00 Flattened lamb kofta, minced lamb kebabs KABAB LARRY AED 87.00 Char-grilled lamb, yogurt-lemon-pepper marinade KABAB SHAHNAME AED 85.00 Beef tenderloin kebab, saffron-pepper-onion marinade KABAB-E-MAHI AED 72.00 A'LA CARTE MENU Fresh seasonal fsh kebab KABAB-E-MEYGOO AED 86.00 Fresh prawn kebab, saffron marinade SHIRAZ PLATTERS Shiraz, the city of roses and poets, provincial capital of Fars, TEHRAN MIXED GRILL (serves 2 persons) AED 136.00 located in the Zagros mountains. Lamb kofta, chicken joojeh, lamb chops Parks with magnifcent trees are one of the many attractions TEHRAN MIXED GRILL (serves 3-4 persons) AED 220.00 of Shiraz. Long wide shady avenues lead from one side of the Lamb kofta, chicken joojeh, lamb chops city to the other. SHIRAZ MIXED GRILL (serves 2 persons) AED 143.00 Kofta, fresh seasonal fsh, chicken kebab Because of the city’s altitude, the climate is extremely pleasant. Shiraz boasts a mild winter and pleasantly warm SHIRAZ MIXED GRILL (serves 3-4 persons) AED 286.00 Shiraz specialty kofta, chicken kebab, prawn, fresh summer. seasonal fsh, on the 3 Iranian rice specialities Shiraz is famous as a literary center, renowned especially for SHIRAZ SPECIALITIES its poets Hafez and Saadi. KHORESHT-E-BAMIEH AED 27.00 Okra-tomato ragout COLD APPETIZERS GORMEH SABZI AED 37.00 Braised lamb, vegetables, red kidney beans stew SALAD-E-SHIRAZI AED 18.00 Cucumber, tomato, white onion, mint, MEYGOO POLOW AED 55.00 lemon-olive oil dressing Spiced prawn-tomato rice MASTO KHIAR AED 18.00 ADD ONS Yoghurt, cucumber, mint, walnuts Each main course is served with its own special rice. -
Koolba £4.00 the Destination Is the Journey Shirazi Salad the Persians, Like the Punjabis Are Noted for Their Great Love of Salad
Cold Starters From the heart of Persia Houmous with pitta bread There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and KoolBa unified with olive oil. This recipe has been handed down the generations. £4.00 The destination is the journey Shirazi Salad The Persians, like the Punjabis are noted for their great love of salad. Rather than a side dish with a main meal they serve salad as a starter. The salad encourages the appetite, sharpens the palate and also happens Imagine a lush green valley in central Persia. to make you feel a little more virtuous! At the base of the valley a river meanders £3.50 below the treeline. Above the sky reigns Chicken Oliveh with Pitta Bread supreme. on the side of the valley, not quite This persian salad has pickled cucumber, fresh mint, potato and both halfway down, nestles a small farmhouse. It chicken and egg. The one time you don‟t have to worry which comes first... feels like the house has been there as long £4.50 as the river has meandered, the sun has Panir and Sabzi shone. This farmhouse is what the Persians If there was a single dish that exemplified the journey from Persia to Punjab, then this must be it. Salty, call a “Koolba”. tangy feta cheese served with herbs, olives and salad. £5.00 The brothers‟ family have owned this Koolba Mirza Ghassemi for generations. When they moved to the This is a dish with history, a plate of food found on the banks of the Caspian Sea. -
English Section
157 May- June 2015 Vol. XXV No. 157 • The Question of Identity • Advantage or Double-Edged Sword? • Raising a Bilingual Child • The Persianate World in 5 Works • Masterpieces on View in the Persian Art Gallery • Waiting on Iran’s Next Chapter • Skin Cancer • Fun facts about the eyes! No. 157 May - June 2015 1 157 By: Shahri Estakhry Since 1991 Persian Cultural Center’s Bilingual Magazine The Question of Identity Is a bi - monthly publication organized for literary, cultural and information purposes Financial support is provided by the City of First and foremost, I would like to express my gratitude to all of you who take the time to read San Diego Commission for Arts and Culture. this editorial and discuss it with me. I value your opinion and enjoy being involved in knowing your thoughts on the subject matter. Your comments are great lessons for me and I learn from Persian Cultural Center each one. 6790 Top Gun St. #7, San Diego, CA 92121 Tel (858) 552-9355 Fax & Message: (619) 374-7335 I seriously debated writing about the new resolution taking place between the U.S. and Iran. Email: [email protected] However, at the moment, it is several folds of wishful thinking. My biggest hope is if, and Web site: www.pccus.org www.pccsd.org when, the negotiations are truly resolved, the actual beneficiaries will be the people. The turn- around in Iran’s economy could mean greater possibilities for the people if given the chance. No. 157/ May - June 2015 Education and poverty are at the top of my list as priorities to be resolved. -
Cooking Class Recipes
Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead. -
2020 Wine Enthusiast Buying Guide
BUYINGGUIDE MAY2020 THIS MONTH 2 NEW ZEALAND 25 CHILE 30 URUGUAY 33 OTHER SOUTH AMERICA 33 PORTUGAL 44 ALSACE 54 BORDEAUX 61 SOUTHERN FRANCE 71 TUSCANY 82 CALIFORNIA 113 WASHINGTON 116 SPIRITS 118 BEER Sunrise in the vineyard at Hawkes Bay, North Island, New Zealand FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS STEVE FLEMING/GETTY IMAGES FLEMING/GETTY STEVE WINEMAG.COM | 1 BUYINGGUIDE the fruit and spice. While just starting to show some age, this remains an austere but laser-focused wine that requires patience, but should reward in spades with time in cellar. Drink 2021–2035. Wine Dogs Imports LLC. Cellar Selection. —C.P. NEW ZEALAND abv: 13.5% Price: $62 Explore the diversity of Kiwi reds Seresin 2014 Raupo Creek Single Vineyard Pinot Noir (Marlborough). This single-vine- auvignon Blanc may be New Zealand’s warmer North Island, in the clay-dominant 94 yard wine from well respected biodynamic producer calling card, but a slew of red wines add to soils of Auckland, but primarily in Hawke’s Seresin (which has recently been majorly down- the diversity this pair of sea swept islands Bay, where the variety has a nearly 200-year sized, so relish these older vintages while they’re has to offer. history. There are several mineral driven, mus- still here) from the clay slopes of Marlborough’s SWhen it comes to Kiwi reds, Pinot Noir is cular, laser-focused Syrahs from the unique Omaka Valley, is hard not to fall head over heels for. It fills the nose with a perfume of ripe cher- king. -
Fine Persian Cuisine Starters
Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13. -
Irreverent Persia
Irreverent Persia IRANIAN IRANIAN SERIES SERIES Poetry expressing criticism of social, political and cultural life is a vital integral part of IRREVERENT PERSIA Persian literary history. Its principal genres – invective, satire and burlesque – have been INVECTIVE, SATIRICAL AND BURLESQUE POETRY very popular with authors in every age. Despite the rich uninterrupted tradition, such texts FROM THE ORIGINS TO THE TIMURID PERIOD have been little studied and rarely translated. Their irreverent tones range from subtle (10TH TO 15TH CENTURIES) irony to crude direct insults, at times involving the use of outrageous and obscene terms. This anthology includes both major and minor poets from the origins of Persian poetry RICCARDO ZIPOLI (10th century) up to the age of Jâmi (15th century), traditionally considered the last great classical Persian poet. In addition to their historical and linguistic interest, many of these poems deserve to be read for their technical and aesthetic accomplishments, setting them among the masterpieces of Persian literature. Riccardo Zipoli is professor of Persian Language and Literature at Ca’ Foscari University, Venice, where he also teaches Conceiving and Producing Photography. The western cliché about Persian poetry is that it deals with roses, nightingales, wine, hyperbolic love-longing, an awareness of the transience of our existence, and a delicate appreciation of life’s fleeting pleasures. And so a great deal of it does. But there is another side to Persian verse, one that is satirical, sardonic, often obscene, one that delights in ad hominem invective and no-holds barred diatribes. Perhaps surprisingly enough for the uninitiated reader it is frequently the same poets who write both kinds of verse. -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Tasting Banquet “Mazzeh”
Mazzeh - Tasting Banquet Two course meal - £16.95 per person Everything listed on this menu is served, eliminating the hassle of choosing! (Available for minimum of two persons ordering; no maximum) “Mazzeh” - First course Homous (V) (GF) (LF) Creamed chick peas, tahini, garlic, fresh lime juice, salt & extra virgin olive oil -and- Mast-o-Bademjan (V) (GF) Roasted aubergines, garlic, cumin, salt & cracked black pepper folded in yoghurt -and- Murgh Kabab (boneless chicken breast) (GF) (LF) Succulent cubes of chicken breast marinated in grated onion, saffron, salt, black pepper, extra virgin olive oil and lemon; cooked in clay oven on a skewer -and- Mixed Marinated Olives (GF) (LF) With onions, tomatoes, garlic, cracked black pepper, lemon juice, cumin, fennel and salt -and- Mahi Biryan (LF) River Cobbler (Asian fresh water fish), onion & carom seeds in tempura batter - deep fried -and- The above selection is served with our famous light, crisp and airy Flat Bread (LF) – one per person (V) Suitable for vegetarians; vegans please ask! (LF) Lactose free, without any dairy products (GF) Suitable for gluten free diet Our food is prepared in environment that contains nuts. If you have any special requirements, please ask.Please note that although most of my dishes still retain their original Persian names, these are all my own recipes and not Iranian anymore! I had to preserve these names, as mum called them by these names! Full a la carte menu is also available, please ask. “Khoraak-e-Asli” - Second course All served in individual pots, allowing -
Starter Gril L
P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side. -
Joojeh Kebab
Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز -
The People's Last Stand
THE PEOPLE’S LAST STAND Stirred Cocktails The People’s Old Fashioned $12 Bay Of Pigs $12 • Stirred: Rye, Maple, Angostura Bitters • Stirred: Tobacco-Smoked Bourbon, Spiced Finished: With Orange Oils & Flame Pear Liqueur, Maple, Black Walnut Bitters • Served: Old Fashioned Glass, Large Ice Rock • Finished: In A Cedar Wood Smoked Glass • Served: Old Fashioned Glass, Large Ice Rock Old Fashioned Flight: People’s Old Fashioned, Barrel Aged Old Fashioned, & Bay of Pigs - $18 To-Go Old Fashioned Cocktails: .75L bottles (6-8 Cocktails) - $75 Shaken Cocktails Strawberry Paloma $12 Moscow Mule $11 • Shaken: Blanco Tequila, Strawberry Purée, • Built: Vodka, Lime Juice, Simple Syrup, Grapefruit & Lime Juices, Simple Syrup Ginger Beer • Finished: With Topo Chico, Strawberry, Lime • Finished: With Lime, Mint Sprig • Served: Highball Glass, Cubed Ice • Served: Copper Mug, Cubed Ice One In A Melon $11 Sex On The Border $12 • Shaken: Watermelon-Infused Tequila, • Shaken: Blueberry-Infused Tequila, Violet Water-Melon Purée, Fresh Lime Juice, Liqueur, Lime Juice, Blue Agave Nectar, Vanilla Syrup Lavender Bitters • Finished: With Sesame Seeds, Lime • Finished: Dried Lime Wheel, Blueberries • Served: Red Wine Glass, Cubed Ice • Served: Rocks Glass, Cubed Ice Guava Island $12 Smashin’ Passion $11 • Shaken: White & Coconut Rums, Guava Nectar, • Shaken: Bourbon, Passion Fruit Liqueur, Fresh Pineapple & Lime Juices, Blue Agave Lemon & Orange Juices, Mint Syrup • Finished: With Pineapple Leaves & Slice • Finished: With Lemon, Mint Sprig • Served: Tiki Mug, Hand-Crushed