Menu from Ferdows Garden
Menu highlights
Salads
Salad-e Fasl
Made with fresh vegetables currently in season
Salad Shirazi
Finely diced Persian style salad
Koobideh
Minced lamb kebabs, served with a bed of saffron rice, grilled tomato & peppers
Joojeh
Lemon & onion marinated chicken thigh pieces, served with a bed of saffron rice, grilled tomato & peppers
Chenjeh
Diced lamb kebabs, served with a bed of saffron rice, grilled tomato & peppers
Barg
Beef fillet marinated for 12 hours in saffron & onion, served with a bed of saffron rice, grilled tomato & peppers
Negini
Minced lamb kebab with pieces of chicken breast pressed ontop, served with a bed of saffron rice, grilled tomato & peppers
Desserts
Baklava
Zoolbia & Bamieh
Zoolbia - deep-fried Persian dessert dipped in saffron infused syrup. Bamieh - bite sized Persian donuts dipped in saffron infused syrup
Faloodeh
Thin vermicelli noodle mixed in semi-frozen syrup and rosewater
Bastani & Faloodeh
Persian saffron and rose water ice-cream with frozen cream pieces and crushed pistachios with Faloodeh
More about the restaurant: Ferdows Garden
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.
Frequently asked questions
Does the restaurant Ferdows Garden have parking?
Does the restaurant Ferdows Garden have Outdoor seating?
Thinking about making a Ferdows Garden booking?
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.