Persian cusine excites me like few other cuisines. The best of the Mediterranean, the Middle East and Central Asia combined into a colourful array of salads, dips, grilled meats and stews.
Persian savoury dishes often contain fresh and dried fruit such as sultanas, figs, dried limes, lemon and pomegranate.
If you haven’t tried this exquisite food I recommend a visit to Anahita Meat and Wine in Lane Cove Sydney for a Sunday family brunch. At $25 a head it’s a steal.
salad bar at Anahita restaurant
hot stews and grilled meats
chickpea salad with lemon wedges
chargrilled lamb tenderloin marinated in lemon juice,onion, ground pepper and saffron
chargrilled green chillies
Chicken wings and legs with pepper and saffron
diced lamb stewed in a tomato sauce with dried lemon and split peas
tabouli salad with parsley, tomatoes, burgul wheat and lemon juice
whole milk yoghurt
green leaf salad
lamb tenderloins, stewed with persian herbs, parsley, coriander, fenugreek,
tumeric, red kidney beans and olive oil
mixed bean salad
saffron ice cream with frozen rice noodles and rosewater sorbet
*thanks to my husband Mark FitzGerald for the mouthwatering photos