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Sheraton Hotel Bahrain’s Iranian restaurant, known for its authentic Persian platters and saffron-infused fare, has added a variety of new contemporary meals to its menu.
Since opening its doors to food lovers across the kingdom in 2008, the turquoise-hued Golestan restaurant has been a charcoal grill haven serving up tender, juicy kebabs along with saucy rice dishes and refreshing desserts.
Its medley of signature dishes, such as chelo kebab koobideh (grilled, seasoned minced meat) and gormeh sabzi (a green bean, lamb and herb stew), continue to delight diners as they are serenaded by soulful Iranian songs in the majestic, aqua-blue decorated venue.
And, although people still consider old to be gold, Golestan’s restaurant manager Raj Kumar Ghimire and speciality chef Suresh Thapa believe that the new dishes will not only bring a dash of spice to its classic collection but also put a smile on the faces of their devoted patrons.
Mr Ghimire said: “From the moment we launched the new menu it has been a hit with new and regular diners alike. Of course the signature dishes that are loved by all will never change. Now we also have a modern take on classical dishes. For example, the kebab kafkazi, which is mushroom rolled in saffron-marinated lamb fillet, is a new concept and has been really well received.
“One thing everyone agrees on is that they love the atmosphere and, of course, the spices!”
Having feasted at Golestan in the past, I knew I was in for a treat. Throughout my last visit, I naughtily filled up on fluffy Iranian bread stuffed with cheese made in the tandoori-style oven by Abdulla, the bread maker, who has been a member of the culinary team for 15 years.
What can I say … the 59-year-old man continues to make the mightiest dough that cannot be resisted. However, my mind was set on the new additions and this time I was not going to be deterred from my kebab-hunting mission.
The cheesy bread was heavenly but after a few bites I proudly set it aside. Just as I started patting myself on the back for a job well done, a server brought over my kryptonite, mast-o-khiyar – yogurt mixed with chopped cucumbers to enjoy with the bread and the main course. It was ‘hello bread’ all over again.
Then a selection of finger foods followed called pish ghaza-e-makhsous. This hot-and-cold Persian starter included spinach, olive spread and pomegranates, two eggplant plates, a salad and a chicken, mayonnaise and vegetable dish. This is to be eaten with, you guessed it … more bread!
As soon as we cleaned our plates more food arrived. The kotlet Persian meat patty which is crispy-breaded and fried minced meat, potato, onion, garlic and turmeric concoction was delicious. Del gigar also tasted great too. It was a delectable lamb liver sautéed with onion, garlic and tomato paste.
Once servers saw that my husband Sam and I started slowing down, they figured it was time to bring out the pièce de résistance – the new kebabs and stews along with some classics.
The kebab sultani murg, which is a duo of charcoal-grilled chicken breast and minced chicken marinated with saffron, lemon juice and virgin olive oil, was scrumptious. The highlight was the kebab kafkazi and the mouth-watering kebab kav which is tender beef medallions seasoned with Persian spices and a mushroom sauce.
My favourite was the traditional lamb stew khorseht queema which includes potatoes, tomatoes and sundried lemons. The walnut, pomegranate stew with tiny meatballs, called khoresht-e-fesenjoon was also delicious but an acquired taste.
Three types of rice – zereshk, baghali and saffron – accompanied all the dishes and was devoured in no time.
Mr Ghimire poured us each a cup of piping hot Iranian tea in beautifully-decorated cups and also brought over a sweet cold dessert called makhloot which is an interesting Iranian rice ice cream and faalodeh served with rose water syrup and lemon juice.
It was the perfect end to a filling and satisfying feast. Whether old or new, Golestan definitely has the recipe for success.
The restaurant is open daily, except on Sunday, from 12.30pm to 2.45pm for lunch and 7.30pm to 11.30pm for dinner.
For details, email golestan.bahrain@sheraton.com or call 17533533.
