Meal # 33- Iran

A land of fairy tale, wonder and luxury, Persia has inspired many a mind to wander into fantasy. Stepping into the wondrous setting of Nights of Shiraz, it seemed we had been transported from its grungy suburban setting (an area best known for its cheap Asian food) and arrived in our very own Arabian Nights tale.

Nights of Shiraz
Persian Cuisine
941 Station St.
Box Hill North

The visual expectation of a culture thousands of years old were not lost on the owners of Nights of Shiraz, whose attention to details and beauty is evident in the sumptuous decoration of the small restaurant. Tables are overlaid with Persian style tapestries, side tables laden with beautiful lamps and hookah, while the walls are lined with mirrors and artfully arranged traditional paintings. Apart from our own large and vociferous group, the clientele appeared to be of Iranian descent, and were familiar with the restaurant and staff.


This week's passengers on the culinary carpet ride included Naomi, Nick, Sai, Deb, Paul, Dale, Felicity, Helen, Marty, Michael, Caroline and Rami.


Entree

Trio of Dips- humus, cheese and chive, spinach dip, with hot bread
Musto Mooseer- yoghurt and dry shallot dip
Torshee- pickled vegetables and herbs
Shirazy salad- diced tomatoes, cucumber, red onion, mint and lemon juice
Halym Badenjoon- fried eggplants, onion and garlic mashed with cooked lentils, topped with sour yoghurt based sauce and fried mint, served with hot bread
Nargesy- fresh spinach fried in butter together with eggs, onions and garlic, topped with melted cheese, served with hot bread.

Kebab

Koobeedeh-skewers of minced lamb mixed with minced onion and salt
Kebab platters- shish (diced lamb fillet marinated in onion, lemon juice, parsley, salt and pepper), jooje (chicken fillet marinated in saffron, lemon, salt and pepper) and koobeedeh with basmati rice, garden salad, bread and musto khiar (yoghurt, cucumber, garlic and fresh mint dip)

Khoresht- Persian style casseroles
(Available as a main, with rice in the centre, or as a side dish)

Fessenjoon- sweet and sour casserole made of minced walnut, pomegranate sauce and chicken fillets
Ghorme Sabzi- lamb casserole cooked with kidney beans, finely chopped fried chives, coriander and parsley, spiced with lemon powder
Ghaymeh- casserole of diced beef, fried with onions and split peas, tomatoes, saffron, dry melon powder, topped with fries

Polo- Persian Style mixed rice

Estanbuoli polo- diced lamb, fried onions, fresh green beans, potatoes, carrots and tomato mixed with saffron rice and topped with cinnamon
Zereshk polo- saffron rice mixed with sweet burberries, finely grated carrots, fried diced onions and pistachio, served with chicken fillets
Sabzi polo- mixed fresh coriander, chives and dill with saffron rice, served with chicken
Adas polo, vegetarian- mixed basmati rice with golden fried onions, lentils, dates, sultana and dutch cinnamon

Dessert

Bastani- Iranian style ice cream flavoured with rose water, saffron and pistachio
Pashmak- Iranian cotton candy
Mixed Traditional Iranian Sweets- Pashmak, baklava (honey and walnut pastry), turkish delight and nougat

Sides

Saffron Rice
Traditional Persian Tea

Entree


Difficulty in booking had prevented us from booking a banquet, but with our unwieldy dining party we managed to cover the entire menu. The opening dips were tasty and numerous, and served with flat bread. The vegetables and traditional herbs were also eagerly received.


Traditionally, tea is served before and after meals in Iran, and is drunk black, with a sugar cube in the mouth. We covered half of this tradition, beginning with tea, and tried desperately to drink the tea through the sugar cube. Through gales of laughter, the waitress managed to advise us to simply place the cube on the tongue. Ah well.


While the vegetarian options at first seemed a little limited, vegetarianism being a rare concept in Iran, the serving sizes certainly were not. The Halym Badanjoon was fragrant and plentiful, and complemented both bread and rice. The Nargesy, served with a raw egg in the centre which cooked from the heat of the spinach dish below, elevated the humble spinach (apparently cultivated in Persia in BCE) with the use of butter and spices into a delicious dish well worthy of being served as a main.


Mains


Of course one cannot try Iranian without trying a kebab or two. Kebabs sizzling on the hotplate are visible in the open kitchen as you enter the restaurant, and certainly set a carnivore's mouth salivating in anticipation. The generous servings pleased our diners, as did the tender texture and delicious marinades.


The recommendation of Nights of Shiraz was to try the casseroles, and between us we tried all on offer. Boasting tender cubes of meat and rich sauces, the large servings of these dishes were no impediment to our hunger. The sweet Fessenjoon, with its pomegranate sauce was deliciously addictive, but well offset with other stews or rice dishes. The Ghorme Sabzi, reminiscent of the Indian Saag with an addition of kidney beans, was a more savoury choice to complement the sweetness of the pomegranate dish.


While the stews are traditionally served with white or saffron rice, many diners also tried the Persian mixed rice, much to the delight of their taste buds. The standout rice dish was probably the Zereshk Polo, featuring the surprise ingredient, burberry. Burberry a tart-an sweet fruit (there you are, Caroline!), is reminiscent of a cranberry, and provided an exciting zing to the rice, and any stew with which it combined. The Estanbuoli polo, with its lavish dusting of cinnamon, was another popular dish.


Dessert


The most anticipated element of the meal- dessert. With Helen transformed into a child at the fairground at the prospect of 'grown up fairy floss', and Rami and Caroline planning their entire meals around the inclusion of mixed sweets, the answer was very clear when our group was asked if they'd like to order dessert! The pashmak had the texture of meringue and was pure sugar which crumbled under the fork and dissolved on the tongue. The Nougat was a surprise, consisting of layers of sponge cake and a creamy sweet filling. But the absolute highlight of our meal was the Bastani, the amazing Iranian ice cream. Flavoured with rose water, pistachio and saffron, this generously proportioned dish resembled turkish delight in an ice cream form. Creamy, perfectly balanced flavours melted into the mouth and heart, and brought genuine smiles to the face of all who tried it.


Overall

Rich in culture and invention, the Iran has a long and proud history. From lutes and wine, to taxation and refrigerators, the Persian tradition has given much to modern day life. This week, it gave us full and happy bellies, and smiling faces. With every dish a delight to sample, and price per head ranging from $15-$25, Nights of Shiraz is well worth a trip to the Eastern suburbs. In fact, the ice cream alone is worth the trip, but stay for the whole meal, too - you won't be disappointed.