A3 Food Menu

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COLD APPETIZERS Chelo Kebab-E-Soltani 145 Assorted minced lamb and lamb tenderloin Salad Shirazi (v) 38 Traditional salad of cucumber, red onion, Tikke Masti 155 tomato, olive oil and lime juice Shayan special yoghurt marinated veal tenderloin Burani Esfenaj (v) 38 Fresh yoghurt, spinach, Iranian spices METER KEBAB HOT APPETIZERS Joojeh Kebab 165 Succulent chicken thigh marinated in saffron, hung yogurt, Kashk-E-Badenjan (v) 42 lemon juice and char-grilled to perfection Persian ripe white cheese, fried eggplant, seasoned with traditional Iranian spices Iranian Grill 365 Iranian Kebab feast of Joojeh, Bedone, Tikke Masti & kubideh Mirza Ghasemi 46 Grilled eggplant, fried egg, tomato FAMILY PLATTER FOR 2/4 175/325 Joojeh kebab Esfenaj Nargesi 48 Kebab kubideh Fresh spinach, sautéed onion, fried egg Served with Rice SOUPS SEAFOOD PLATTER FOR 2/ 4 275/515 Mahi Ash-E-Reshteh (v) 38 Meygoo Thick creamy soup with kashk, Persian noodles, Salmon spinach, pulses, mint Ghalieh Mahi Stew Served with Rice Soup E Morgh 32 Creamy chicken soup ADD ON OPTION- PER PERSON Appetizer of 3 assortments 18 STEWS Soup 15 Gheymeh Badenjan 85 Shishlik 115 Lamb simmered with lentils, tomatoes and Meygoo 130 fried eggplant Tikke Masti 75 Khoresht E Meygoo 115 Faloodeh 15 Sautéed shrimps with bell pepper and tomato sauce Ghormeh Sabzi 85 MAKE YOUR OWN PLATTER Lamb simmered with spinach, coriander, parsley, Kubideh 45 red beans and fried onion Joojeh 75 MAIN COURSES Tikke Masti 75 Served with assorted Iranian rice Barg 110 Mahi 90 Sabzi Polow Ba Mahi 125 Salmon 125 Pan-fried hammour fish with dill rice Meygoo 130 Kebab Shishlik 125 Shishlik 115 Lamb chops marinated in onion, black pepper, saffron and olive oil DESSERTS Kebab Mahi 95 Hammour fish fillet, cooked on charcoal Faloudeh 42 Persian icy noodles flavored with rosewater Kebab Meygoo 155 Charcoal grilled tender tiger shrimp Bastani Zaferani (n) 42 Iranian saffron ice cream with pistachio Jojeh Bedone Ostokhan 95 Marinated boneless chicken in saffron sauce Makhlut 42 Mixture of Persian icy noodles and Iranian ice cream Kebab Ghafgazi 125 Marinated lamb fillet in onion saffron sauce, bell pepper Ali Baba 42 Fresh cut fruits with Iranian ice cream Chelo Kebab Kubideh 95 Mixture of minced lamb and grated onion Miveh 42 Plate of fresh cut fruits Chelo Kebab-E-Barg 115 Tender lamb fillet marinated in onion All vegetarian dishes are marked (v) and all dishes containing nuts are marked (n) in case of special dietary needs or food allergies, please advise our order takers when placing your request. vegetarian dishes may contain dairy products.All prices are in UAE Dirhams and includes 10% service charge, 7% municipality fees and 5% VAT..

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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.
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Saffron - The Wonder Spice Saffron is a member of the iris family. Its violet coloured flowers bloom in autumn. To produce saffron, the stigmas are painstakingly handpicked at dawn, cut from the white style and then, to enhance the flavour, dried or toasted over a very low heat to a deep red to orange-red colour. Apart from its well documented medicinal benefits, saffron is a culinary treasure. It energises dishes with its distinctive fragrance and earthy essence. Iran is the most important producer of saffron. It accounts for approximately 90% of the world production of saffron. It takes 4,500 flowers to make up one ounce or about 80,000 flowers to produce just 500g of the spice making it the most expensive spice in the world. It is no wonder, therefore, that cheaper imitations have made their appearance. At Saffron, quality is our hallmark and we take pride in sourcing only the most authentic produce for use in our preparations. Be assured, therefore, that with us you will always savour the true Taste of Saffron. Allergy advice: Some dishes on our menu may contain tree nuts, wheat, seeds, gluten, eggs and other allergens. Please ask for assistance if you require any information regarding the dishes or ingredients. Where possible, our staff will advise you on alterna- tive dishes. Those bringing celebration cakes, etc. should provide the relevant allergen information to their guests. Please note: Prices in this menu are subject to change without notice. Cold Starters and Sides 5$ ماست خیار (MAST-O-KHIYAR (V/GF Creamy yoghurt with diced cucumber, seasoned and topped with dried mint 5$ ماست اسفناج (MAST-O-ESFENAJ (V/GF Steamed baby spinach in yoghurt, lightly seasoned and topped with dried mint 6$ ماست موسیر (MAST-O-MOOSIR (V/GF Homemade yoghurt dip with chopped shallots 5$ حمـوس (HUMMUS (V/GF Mashed chick peas, blended with sesame seed Tahini, olive oil, lemon juice, salt and garlic.
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Shabestan Menu Edited 5%
Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab.
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The Epidemiology and Prevention of Childhood Obesity in Tehran, Iran
The epidemiology and prevention of childhood obesity in Tehran, Iran By Behnoush Mohammadpour-Ahranjani A thesis submitted to The University of Birmingham for the degree of DOCTOR OF PHILOSOPHY Unit of Public Health, Epidemiology and Biostatistics School of Health and Population Sciences College of Medical and Dental Sciences The University of Birmingham September 2010 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. Abstract Introduction The relationship between childhood obesity and later chronic diseases is evident. In Iran, whilst childhood obesity is a recognised increasing public health problem, no evidence for effective prevention strategies are available. Aim and objectives The aim was to inform the development of an obesity prevention intervention for Iranian school children, which could be later tested as part of a randomised controlled trial. Objective included: To develop and validate a semi-quantitative food ticklist to estimate energy intake in children. To examine the pattern, and factors associated with obesity in school children. To explore contextual influences on childhood obesity and to gain insights on barriers and facilitators that would help tailor the intervention.
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Download Tour
Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran.
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Strategier Vid Översättning Av Kulturspecifika Fenomen Från Persiska Till Svenska
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Islamic Republic of Iran (Persian)
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Data Collection Survey on Tourism and Cultural Heritage in the Islamic Republic of Iran Final Report
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Hossein Rojhantalab shares his philosophy for the transition to retirement through this two-part series he wrote that details a seven- month road trip through Iran. “Take it easy and enjoy life!” SEVEN MONTHS IN IRAN - 2013 PART ONE OF TWO Wrien by Hossein Rojhantalab Hossein Rojhantalab, a Thin Films Engineer who rered in 2011 from Hillsboro spent seven months on a road trip through Iran. His fascinang journal details his trip and will be connued in the May News Flash. Background I le Iran aer I graduated from high school to pursue a higher educaon in the US. My high school friend, Yadi, and I, at the ages of 18 and 19 respecvely, arrived in Berkeley, California in 1964. I went back to Iran aer I obtained a PhD in Chemistry in 1976 and worked as a professor at Ahwaz University unl 1977 and then at Shiraz University unl 1982. Along with three other professors, I opened a publishing company in Tehran, where we translated and published popular science books. In 1985 I returned to the US and worked as a Post Doc at the University of Tami and Hossein at Narenjestan [orange orchard], Shiraz Oregon doing surface science research. I joined Intel in October, 1988 in Lithography and moved to Thin Films in 1991. I met my wife, Tami in 1994 in Portland (at the Waterfront Blues Festival). She’s a nationally‐recognized contemporary jewelry designer and a linguist, and quickly developed an interest in Iran. For many years we planned to take a trip there, so she could meet my family and experience a bit of my homeland.
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Iran ––But I Could Not Hide Story by Paul Ross Photos by Judith Fein & Paul Ross
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17X11-Tri Fold Menu-V4
Appetizers Salads Plates Regular or large sizes for select appetizers. All salads served with house dressing. Served with white basmati rice with saﬀron, garden salad, pita bread, and an additional side of your choice. Kebab Bar Beef Greek Salad Koobideh Shish Kebab Hummus Falafel Mixed greens, Salad One skewer of tender Two skewers of juicy Creamy hummus with 5 pieces of crispy tomatoes, cucumber, Mixed greens, tomatoes, beef, onions, and bell and seasoned ground olive oil. falafel. feta cheese, black cucumber, feta cheese, peppers. chicken. olives, and red onion. dates, and walnuts. $4.95 / $7.95 $5.95 $14.95 $15.95 $8.49 $10.95 Chicken Chicken Add a skewer of kebab Koobideh Kebab or falafel to your salad. Two skewers of One skewer of Garden Salad Skewer of Chicken Kebab $5.95 charbroiled seasoned marinated chicken Lettuce, red onions, Skewer of Shish Kebab $7.95 ground chicken. tender pieces. Skewer of Salmon Kebab $7.95 tomatoes, and $14.95 cucumber. Skewer of Shrimp Kebab $7.95 $14.95 5 Pieces of Falafel $5.95 Eggplant Spread $7.49 Skewer of Chicken Koobideh $5.95 (Kashke Bademjan) Skewer of Beef Koobideh Fries $5.95 Cornish Salmon Eggplants, caramelized Crunchy and seasoned. Chicken Kebab onions, garlic, kashke, One whole chicken One skewer. and walnuts. $2.95 per plate. $7.95 $14.95 $17.95 Wraps Your choice of protein with lettuce, tomato, and sauce Shrimp Kebab One skewer of Falafel wrapped in lavash bread. Served with pepperoncini. lightly marinated 5 pieces. jumbo shrimp. $12.95 $17.95 Cucumber Yogurt Beef Chicken (Maust O Khiar) Shirazi Salad Chopped cucumbers, Koobideh Koobideh Add a skewer of kebab Creamy yogurt with or falafel to your plate.
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NOWRUZ FESTIVAL Common Cultural Heritage of the ECO Region
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