From the hanging gardens of Babylon to Ferdows Garden of Brisbane, Persian cuisine has a long a tapestried history, known for millennia for its deep flavours and use of fruit and nuts. The highlight for many Taringa locals who have made Ferdows’ Moggill Road restaurant their own over the years has to be the selection of charcoal-cooked kebabs that are without a doubt fit for royalty, but there’s much more besides on this Persian restaurant’s extensive menu, all with proper pedigree.
I went to the restaurant for my birthday. The food was wonderful and the service very attentive. I had been there before with another group on a Saturday night and they had belly dancers and Persian music. There were a lot of families there. Not so busy last night (a Tuesday) but still a nice atmosphere. Highly recommend.
Great evening , interesting food, superb staff, a very good location from our point of view. This restaurant is not well known, and it should be! We'll be back!
Very friendly and warm atmosphere. It is obviously a venue where people come back to because of its community feel. We have visited on one night with excellent guitarists and another when there was a belly dancer. Food is fresh and authentic and the service is very efficient.
Ferdows Garden is open from Tuesday to Sunday for lunch and dinner. Book in for lunch at the restaurant’s Moggill Road premises in the Brisbane suburb of Taringa and go light with a traditional Persian salad like the fasl or the shirazi before turning to a main menu that offers mixes ancient Persian and modern Iranian cuisine. Classics like koobideh are kebabs made from minced lamb served on a bed of saffron rice with grilled tomato and peppers.
Joojeh are lemon and onion-marinated chicken thigh pieces. Barg is a fillet of beef marinated for twelve hours in saffron and onion that Brisbane’s carnivores will love to get their teeth into – it doesn’t take much – this dish is as tender as the slow-cooked lamb shank also on the cards. Taringa’s vegetarians love to reserve a table at Ferdows Garden and chow down on the vegetarian plate featuring falafel, dolmades, kashk bademjan and potato salad with a side of Turkish bread.