Food & Drink

Sabrina’s Kitchen: Persian Seafood and Spice Supperclub

My first supper club experience of mouthwatering Persian grub from Sabrina Ghayour was a winner (read about it here). So when I heard she was planning a brand new menu based on seafood and spice, I couldn’t waddle there fast enough.

Check out the menu we feasted on below. Amazing sounding isn’t it. Though incorporating pomegranate, sumac, barberries, roses etc which I think of as being quintessentially Persian ingredients, it was a departure from the Persian food I’ve previously eaten. Generally I find the food to be very aromatic but not spicy at all. Also the protein tends to be chicken and lamb, neither of which I eat.  I love me some spice so along with the seafood fest, knew I was heading to culinary heaven.

Seafood and Spice supperclub menu

Sabrina explained that the food from the Bandari province in Southern Iran is quite different from most Persian food. It’s a port region with a rich mix of cultures as well as influences from Arabia and India which make the food much spicier.  The access to fresh fish from the Persian Gulf means more seafood is eaten. She was making many of the dishes for the first time herself so had been on a food journey too.

Feast your eyes on the food glorious food that what we ate below. Lucky me getting to chow down on this lot!

Persian Seafood and Spice supperclub starters

Maast-o-khiar (yoghurt, cucumber and mint dip with herbs and rose petals), Bamieh (okra in garlic & tomato sauce) Naan-o-Paneer (feta marinated with chilli, onion, lemon zest and herbs); Blood Orange and Radicchio Salad with sumac, dill and pomegranate vinaigrette dressing;

Maast-o-Khiar: yoghurt, cucumber and mint dip with walnut, herbs and rose petals

Maast-o-Khiar (yoghurt, cucumber and mint dip with walnut, herbs and rose petals)

Seafood & Spice: Saffron and spice salted calamari with Quince aioli

Saffron and spice salted calamari with Quince aioli

Mahi Shekampor: Stuffed brown and rainbow trout

Mahi Shekampor (Citrus and herb stuffed brown and rainbow trout)

Ghelyeh Mahi: slow cooked seafood stew with herbs and tamarind. The prawns were the size of a child's fist!

Ghelyeh Mahi: slow cooked seafood (cod, mussels, prawns) stew with herbs and tamarind. The prawns were the size of a child’s fist!

Cumin roasted tubers: Tubers taste like a cross between yam and plaintain. Served with a honey dressing and goats cheese

Cumin roasted tubers: the tubers tasted like a cross between yam and plaintain. Served with a honey dressing and goats cheese. Delicious – i need to find these and cook myself.

The showstopping rice dish which even the inclusion of my food hate raisins didn’t put me off. Layers of rice including a layer of prawns topped with Tahdig (the crispy layer).

Maygoo Polow: Spicy shrimp rice with raisins and tadig (the crunchy rice layer)

Maygoo Polow: Spicy rice with prawns, raisins and tahdig (the crunchy rice layer)

Cinnamon and almond pastry served with clotted cream and freeze dried raspberries & rose petal jam

Cinnamon and almond pastry served with clotted cream and freeze dried raspberries & rose petal jam

All in all the spicy, succulent seafood with delicately balanced herb and sour notes rounding everything out had my tastebuds seriously excited. I’m not sure how often this menu will be offered but if it’s on again I highly recommend you grab the chance to try. For further information on supper club dates, visit www.sabrinaghayour.com 

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One thought on “Sabrina’s Kitchen: Persian Seafood and Spice Supperclub

  1. Pingback: Persian Feast To Tantalise Your Tastebuds | Wonderlusting

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