What sort of foods can you enjoy in Sydney's Persian restaurants?
Gourmets beginning their Iranian food journey must get to know fesenjan, or walnut or pomegranate stew, made with chicken or duck and traditionally served at weddings. Bademjan, or tomato and eggplant stew is another rich, red classic dish which should traditionally be covered in a sheen of oil to show that it has been simmered for long enough. Try zereshk polo, or barberry rice, a sour, tart side dish which is cooked with butter and other ingredients such as orange and tamarind to soften the flavour. Persian restaurants in Sydney will also serve the classic herb and cheese side dish of sabzi khordan, which combines fresh and edible herbs as palette cleansers between courses, served with fresh cheese and flatbread. For dessert, try sholeh zard, or saffron rice pudding made with butter, almonds, pistachios and rose water.