Traditional Persian food is a celebration of good eating, full of colour and flavour. The heritage of fine cooking in the area means that recipes are developed over many generations. Based on a diet of dried fruit and nuts, seasonal vegetables, lentils and pulses, it is perfect for a vegetarian banquet. Subtle spicing and generous ingredients will give everybody, whether they are vegetarian or non-vegetarian, something to enjoy and remember.
Lentejas y arroz con cebolla frita (Mujadarrah)
1u. 5min
Arroz Persa con eneldo y granada
40min
Pan plano con dip de hierbas y nueces
2u. 35min
Huevos horneados con lentejas y salsa de queso de cabra
45min
Berenjenas rellenas con aderezo de yogurt al azafrán
50min
Sopa de lentejas naranjas
40min
Kebbes vegetarianos de habas
1u. 40min
Pastel Persa de zanahoria y coco
2u. 20min
Sheer berenj (pudín de arroz)
1u.
Ensalada de quinoa
35min
