Walking through the ambient little corridor, upon the walls of which hung beautiful floral paintings, opposite tiny fragmented mirrors that reflected the elegant lamps and teal and wood theme of Golestan Restaurant, made me feel a little bit like Alice entering an Iranian ‘Wonderland’. My dining companion and I were welcomed into an aesthetically pleasing seating area, tastefully decked out in Iranian décor, and accented by traditional music.
Once seated, wet rolled towels instantly freshened us from the outside heat. After a good scan of the elegant menu, we decided on the Pish Ghaza-E-Makhsous, a combination of hot and cold Persian starters, among which I was partial to the Mirza Qashmi Rashti, a warm puree of baked eggplant seasoned with onions, garlic, tomato, eggs, cumin seeds and finished with cilantro leaves. The various flavours came together beautifully, and I especially appreciated the distinctive earthy tang of cumin.
We also tried the Aash-E-Reshteh soup, a saporous blend of chickpeas, red beans, spinach, parsley, fresh mint and Iranian noodles. This hearty medley made me reconsider my usual soup choices. It was delicious and tasted even better with fresh naan bread sprinkled with sesame seeds.
I sipped on my cooling lemon and mint juice while preparing my stomach for the mains – no easy feat! The Chelo Kebab-E-Koobideh is a standing favourite of mine when it comes to charcoal grills. The succulence of this well-marinated minced meat put many of the kebabs I’ve tried to shame. Eaten on its own, or with the fluffy, slightly aromatic saffron rice offered, the kebabs did not just contribute to a delicious meal, but to a divine experience.
Next, we shared the Kebab-E-Dariyaye, a beautifully plated combination of chargrilled hammour, shrimp and lobster, from which a mild seafood aroma enveloped us, and had my mouth watering. At my introduction to the very first piece of hammour, the term, ‘delish’ sprang to mind. The shrimps and lobster pieces were lush and indulged my palate with the flavours in which they were marinated, coupled with the edge brought about by being slightly charred. The dish was accompanied by Baghali rice, saffron rice, and saffron rice with zereshk, the last of which was my favourite, as the tart barberries, an ingredient favoured in Persian cuisine, complemented the seafood and the firm saffron rice well.
The last main we savoured was the Khoresht-E-Ghormeh Sabzi, a chef’s recommendation, and for good reason. The tender baby lamb meat in an ambrosial gravy of red kidney beans and fresh herbs. Seasoned to perfection, the gravy was best enjoyed with the saffron rice. No herb was out of place in this delectable dish, no spice too overpowering.
Wholeheartedly satisfied with the mains, I feared I was too full for more but found that there is truth in the popular saying – there is always room for dessert. The warm pistachio pudding – Sheerinie-Makhsoos-Rafsanjan – was scrumptious when combined with a smooth vanilla sauce, fresh strawberries and whipped cream. Next came a dollop of Iranian ice cream sat upon frozen vermicelli noodles doused with rose water, grenadine syrup and lemon juice. Although I felt the syrup couldn’t help but slightly overpower the sweet yet zesty flavours of the dessert, I enjoyed the shared taste of the frozen vermicelli and ice cream. I was greatly impressed by the Ranginak Persian Date Pudding, a traditional dessert garnished with dates and walnuts. The rich pudding brought out cinnamon and cardamom flavours which gave it a unique taste, thus drawing an end to a truly sensational lunch experience.
