Iran is home to one of the world’s oldest culinary traditions, one that has had a profound influence on cuisines from the Middle East to India. The Dep welcomes back passionate Persian cook Sonbol Zand for another foray into the unique flavours of traditional Iranian home-cooking with this elegant selection of authentic dishes.
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Kashk-e Bademjaan
A classic Persian dish of sautéed eggplant, Persian whey, and garlic topped with crispy onions and dried mint, and served with fresh Barbari, a traditional Iranian flatbread.

Morasa Polo
This elegant and festive rice dish earns its name, morasa, meaning “jeweled” from its elaborate and colorful garnishes of saffron, slivered almonds, pistachios, candied orange zest and julienned carrots. Persian Jewelled Rice is considered by some to be the King of all Persian dishes, and almost always makes an appearance at major Persian festivals such as Nowruz, the Persian New Year, or at weddings where its gems and sweetness is meant to be a harbinger of a sweet and auspicious life for the newlyweds. Served with tender chicken, and shards of crispy Tahdig, the famously coveted buttery brown rice from the bottom of pan.

The meal is accompanied by Salad Shirazi, a traditional Persian salad of cucumber, red onion, and tomato topped with herbs and seasoned with with verjus (the sour juice of unripe grapes), lemon and olive oil; Zeitoon Parvarde, succulent olives seasoned with a paste of pomegranate molasses, walnuts and fresh herbs; Torshi, a mixture of Persian pickled vegetables; and Doogh, a refreshing savory yogurt beverage with dried mint.

For dessert, there is a homemade chocolate bark decorated with distinctly Iranian ingredients like pomegranate, pistachio and dried rose petals, served with Iranian black tea, along with a light Persian fruit salad of fresh fruit sprinkled with with rosewater, honey, and cardamom, topped with pistachios and dates.
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$60 +HST

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Sonbol Zand’s passion for cooking has become a favorite hobby, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux, France. Growing up in an Iranian home, Persian dishes are among her favorite to prepare and share with others.

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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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