The taste of Iran

Golestan, an authentic Iranian fine dining restaurant, has opened at the Sheraton Bahrain Hotel.

It will be tempting diners with a selection of mouthwatering and delicately flavoured Iranian specialties and fresh oven-baked breads in a relaxed atmosphere.

Iranian Chefs Valiollah Khodabandehlou and Hassni Talesh along with Iranian bread-maker Abdul Latif Hamzavi are fully trained in the culinary art of Iranian cuisine and are using "age old recipes" to cook-up a variety of fine food at the Golestan.

Iranian cuisine is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions.

Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins.

The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

Food-lovers can indulge in pure Iranian delights featured on the menu including, amongst other dishes, 'Aash-e-gandom' soup - a rich soup made with wheat, spinach, peas, beans and lentils, 'Chelo kebab-e-soltani - selection of koobideh and fillet of lamb, 'Joojeh kebab with Kebab-e-sheshlik - morsels of chicken and marinated lamb chops, 'Khoresht-e-kadoo' - a mouthwatering chicken stew with baby marrow served with Zereshk rice and 'Sheerinie-makhsoos-rafsanjan' - warm pistachio pudding served with sehlab and vanilla sauce.

Golestan's beautiful dŽcor is a fusion of classic Iranian style with contemporary elements - soothing shades of blue and white are interspersed with warm brown tones are spread across the restaurant. Persian carpets, lamps, paintings and table accessories add to the theme.

A restaurant spokesman said: "We believe Golestan's splendid dŽcor, delicious preparations accompanied by a warm and friendly service presents the right ambience to enjoy a leisurely meal."

Recipe by chefs at Golestan, authentic Iranian restaurant at the Sheraton Bahrain Hotel

Khoresht

aaloo

(Chicken, plums and spinach stew served with Saffron Rice)

Serves four

For Khoresht aaloo:

Ingredients

Chicken (boneless, cubed) 500gm

Spinach leaves 500 gm

Boiled plums (seedless) 300gm

(Plums to be boiled for 10 mins in water for usage)

Onions (sliced) 300gm

White pepper powder 1 teaspoon

Turmeric powder 1 teaspoon

Corn oil 250gm

Salt as per taste

Water half litre

Method:

In a cooking pan, fry onions in oil until the onions turn brown. Add chicken, spinach leaves and water to fried onions, mix ingredients well and boil for 20 minutes.

To this preparation, add plums, salt, pepper powder, turmeric powder, mix well, cover the cooking pan with a lid. Let this preparation simmer for 20 minutes on low flame.

Khoresht aaloo is ready to serve.

For saffron rice

Ingredients

Rice 600gm

Water (for boiling rice) 2 litres

Butter 1 tablespoon

Water (for mixing saffron) half tea-cup

Saffron 1 pinch

Salt as per taste

Method:

Pour water in a vessel, add rice and salt.

Boil rice for 10 mins. After boiling, remove the vessel from flame. Strain the water out. To the strained rice, add butter, cover vessel with a lid. Put the vessel in an oven and cook for 20 mins at 300 degrees.

In the meanwhile, add saffron to half cup water in another small vessel. Boil this for mixture for two minutes.

Once the rice is cooked in oven, pierce holes randomly in 3-4 places in the top layer of rice with a spoon. Pour the saffron water onto each of these holes.

Saffron rice is now ready to serve with Khoresht aaloo.