If you want to expertise a actually heartfelt meal infused with love, nostalgia and custom, look no additional than the genuine IranianâPersian home-cooked creations of Nasrin Karimi. From the almond gum and sabja seed based mostly lemon drink to the Persian ice cream infused with saffron and rose water, Nasrin crafts meals that convey collectively delicate flavours and aromas.
Persia on a platter
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Special Arrangement
On August 15, Nasrin will curate an unique Persian dinner, bringing the wealthy aromas and flavours of Iran to Chennai. The pop-up menu will provide each vegetarian and non-vegetarian dishes comparable to saffroni paneer, mutton kobideh kabab, veg berry polov, orange peel rice, Shiraz mushroom, ghelyeh mahi â fish cooked in a tangy sauce â khoresht-e bamieh, a hearty mutton and womenâ finger stew, and prawn biryani.
âI arrived in Chennai (then Madras) in 1980 during the Iranian revolution, to pursue undergraduation at Queen Maris College and never left the city. After four decades of living here, I have understood the people and culture of this heritage city,â says Narsin, who’s initially a stained-glass artist, and transitioned into skilled cooking when invited to cater for the scholars of the American International School. Later in 2010, she was invited to open a cafĂ© at Cholamandal Artistsâ Villageâthus inaugurating the Shiraz Art CafĂ©. She then shifted the restaurant to Neelankarai seaside entrance.
Presently, Nasrin solely conducts Persian meals festivals throughout the nation and caters from her dwelling on pre-orders.
Over a leisurely lunch at her residence, we’re handled to Iranian home-style cooking. Her melt-in-the-mouth chelow kabab, tender and completely grilled meat, is paired with mint chutney.
âI learnt my Persian cooking simply by watching my mother,â she remembers. âI perfected each dish through trial and error. Persian food is inherently healing â we use dry fruits, fresh fruits, fresh vegetables, and herbs generously in our cuisine. Iâve also learnt to adapt traditional Iranian recipes to whatâs available locally. For example, I use lemon as the souring agent instead of sour grape juice.â she says, serving a prawn cocktail in a martini glass, which has succulent grilled prawns immersed in a yogurt-based sauce that has a trace of garlic and lemon, sprinkled with chilli flakes.
Prawn Cocktail
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Special Arrangement
The golden, fragrant saffron rice is the centrepiece of Iranian meals, and is served alongside a wealthy mutton and eggplant gravy. The spotlight of this rice dish is tahdig (which suggests crispy crust shaped on the backside of the vessel). For the Maash polov (pulav) or the Orange polov, Nasrin blends inexperienced moong, dill leaves, onion, coriander, and orange peel.
âWe always keep fresh mint leaves, a sliver of lemon, and raw onions on the side and eat them along with the meal. Apart from this, we also serve tomato-cucumber-onion salad and Iranian pickled vegetable with single-pod garlic we source from Iran. Of course, I make my own Apple Cider vinegar and use it in pickles and salad,â Nasrin says. The feast concludes with a serving of conventional Persian ice cream â saffron-rich, rosewater-infused, and sprinkled with pistachios â a candy ending that left us longing for only one extra chew.
On August 15, celebrated chef Nasrin Karimi will curate an unique Persian dinner, bringing the wealthy aromas and flavours of Iran to Chennai. The pop-up menu will provide each vegetarian and non-vegetarian dishes comparable to saffroni paneer, mutton kobideh kabab, veg berry polov, orange peel rice, Shiraz mushroom, ghelyeh mahi â fish cooked in a tangy sauce â khoresht-e bamieh, a hearty mutton and womenâ finger stew, and prawn biryani. The meal will finish on a candy notice with honey and fig ice cream and tarhalva, a aromatic Iranian custard.
This particular dinner might be hosted at Sea Thru Diner, situated inside VGP Universal Kingdom on ECR, from 7:00 pm to 11:00 pm, and is priced at âč1,700 plus taxes. For reservations, name: 7358227778.