If you think Persian and Arabic cuisine are similar you couldn’t be more wrong. The subtle flavours and soft and comforting textures of the food are unique. Persian (Iranian) food is prepared using very little spices so as to not over power the natural flavours of the ingredients while slow cooking the food also adds a lot of depth and flavour to this extremely flavoursome and unique cuisine.   

Pouyan  Safavi and his wife Zohre Habibi should be credited for introducing this delicious cuisine to Sri Lanka. Their restaurant, Shiraz has a delectable buffet in the evenings (excluding Mondays) which starts with a traditional Iranian soup followed by flat breads with two creamy dips. It takes around 30 minutes for your kebabs to reach you so Pouyan suggests making a reservation so you won’t have to wait long for those juicy kebabs which include two pieces (per person) of chicken and lamb. The buffet also includes fresh and crunchy salad with home-made dressings followed by the main course. The mains usually have vegetarian dishes as well as lamb, chicken or fish khoresht (stew) as well as plain rice and a mixed rice dish (under Rs 2,000).  

Pouyan explains that you shouldn’t mix the dishes, “You must try them one at a time especially the mixed vegetable dish,” adding that most dishes are a complete meal on their own. The khoresht or stews are best with plain rice, which is mixed with ghee, while the mixed rice is best savoured on its own to really understand and absorb the flavours. I dug into a bit of the Prawn Rice, which was delightful. The prawns were cut finely while there was a hit of saffron and coriander, which was amazing.

The kebabs were in a word amazing. They were juicy while not overpowered with spices. The juicy chicken with a thin crust had a hint of lime and pepper was mouth watering while the soft lamb was so simply flavoured with salt and perfectly cooked. The flat breads followed with two dips, zucchini and spinach prepared by Zohre. The zucchini dip was my favourite. I could have easily had the whole platter on my own as it was delightful.

The salad counter had freshly chopped Chinese cabbage, beetroot, cucumber, tomato and olives from Iran and Jordan. The olives are slightly saltier and meatier than the store bought stuff you get in our supermarkets. Sprinkled with a hint of oregano and drizzled with a creamy dressing the salad was really something special.

I nibbled on two stews that of lamb and celery and lamb and eggplant. These two stews with a bit of plain rice is fabulous. The soft lamb and the gravy which is full of flavour is mind blowing.

 

Even though we were stuffed Pouyan and Zohre insisted we try out their home-made Saffron and Rose Water Ice Cream (Rs 300) which was so refreshing, light and creamy. Pouyan tells me that saffron can make you happy and a few spoons of this ice cream really does brighten up your mood. Not just for the flavour of the saffron but for the creamy and lovely textures it leaves in your mouth. We also sipped on some Iranian Tea and Dates (Rs 200). No sugar is needed here just a nibble on a date and a sip of tea will sooth your senses.

Ratings:

Taste – 5 stars
Value for money – 5 stars
Friendly staff – 5 stars
Cleanliness (Restaurant) – 5 stars
Parking – 5 stars
Cleanliness (Toilets) – 5 stars

Address: 46, Stafford Ave, Colombo 06 (Better known as the ‘Gandhara’ road)
Hours of operation: Tuesday to Sunday 7.30pm to 12mn

Facebook: https://www.facebook.com/shirazrestaurantcolombo?fref=ts

By Natasha Fernandopulle
Photos by Kanishke Ganewatte