Mezze & Salads

Anar Bademjan is a delicious Persian dish made with eggplant (bademjan) and pomegranate (anar). It has a rich, slightly sweet and tangy flavor, often balanced with onions, spices, and walnuts. It’s a classic example of Persian cuisine’s love for combining sweet, sour, and savory flavors. Anar Bademjan Ingredients * 2 large aubergines * 100 g finely chopped walnuts * 1 tablespoon dried mint * 2 tablespoons olive oil * 1 teaspoon salt * 1 onion, finely chopped * 2 tomatoes, fin

Persian Watermelon & Cucumber Salad Ingredients 600 g watermelon, cut into bite-sized cubes 2 persian cucumber (about thinly sliced or diced) 100 g feta cheese, cubed Zest and juice of 1 lime 10–15 g pistachios 1 handful fresh mint leaves, finely chopped Pinch of flaky sea salt Method Place the watermelon and cucumber in a large serving bowl. Add the chopped mint, lime zest, and lime juice. Scatter the feta cheese over the salad. Sprinkle with the chopped pistachios, and gen

Zeytoon Parvardeh is a traditional Persian appetizer made from olives marinated with crushed walnuts, pomegranate molasses, garlic, and aromatic herbs such as mint. Originating from northern Iran, it has a rich sweet-tart flavor and is commonly served as part of a mezze. Zeytoon Parvardeh Persian Marinated Olives with Walnuts and Pomegranate Ingredients 400 g pitted green olives, drained 100 g walnuts 2 cloves garlic 15 g fresh mint leaves 15 g fresh coriander (cilantro) 15 g

Hummus Beiruti is a vibrant Lebanese-style hummus flavored with fresh herbs, chili, and lemon. It’s lighter and more aromatic than classic hummus, finished with parsley, mint, and olive oil for a bright, slightly spicy kick. Hummus Beiruti Ingredients • 250 g cooked chickpeas, drained (reserve 3 tbsp for garnish) • 1 small green chili pepper, seeds removed (adjust to taste) • 1 small garlic clove • Juice of ½ lemon (about 25 ml) • 4 tbsp tahini • 1 tsp salt (or to taste) • 30

Traditional Baba Ghanoush is a rustic Levantine eggplant dip made from fire-roasted eggplant, tahini, garlic, lemon juice, onions, tomato, sweet red pepper and olive oil, with a pronounced smoky, savory flavor. Traditional Baba Ganoush Ingredients • 2 aubergines • 25 g chopped tomato • 15 g sweet red pepper, finely chopped • 2 garlic cloves, crushed • 15 g red onion, finely chopped • Juice of ½ lemon • 4 tablespoons tahini • 1 teaspoon salt Garnish (optional) • Fresh parsley,

Moutabal is a smoky Middle Eastern eggplant dip blended with tahini, garlic,yoghurt and lemon juice, smooth and creamy with a deep roasted flavor. Moutabal Ingredients • 2 aubergines • Juice of ½ lemon • 1 teaspoon salt • 4 tablespoons tahini • 4 tablespoons yoghurt • 2 garlic cloves, crushed Garnish • Olive oil • Pomegranate seeds Instructions: Prick several holes in the aubergines to prevent them from bursting during cooking. Grill the aubergines over an open flame or under

Borani Esfenaj is a Persian yogurt-based dip or appetizer made with spinach, yogurt, and garlic. It's a popular dish in Persian cuisine, often served with bread or as a side dish. The term "Borani" refers to a category of Persian dishes made with yogurt and vegetables, and "Esfenaj" signifies spinach. Borani Esfenaj – Persian Spinach & Yogurt Dip Ingredients: 250 g baby spinach 2 cloves garlic, minced 500 g Greek yogurt (full-fat recommended) Salt and black pepper, to taste 2

Mfarakit Kusa – Zucchini & Mint Dip Ingredients: • 1 kg zucchini (courgette), peeled and diced • 1 large onion, finely chopped • 6–8 garlic cloves, minced • Juice of 1 lemon • 1 tbsp coconut oil • 1 tsp black pepper • 2–3 tsp salt (to taste) • 1½ tbsp dried mint For garnish: • Olive oil (generous drizzle) • Chili flakes (to taste) Instructions: Heat the coconut oil in a wide pan over medium heat. Add the onion and garlic, sauté until soft and translucent (about 4–5

Biadhinjan Mishwi is a smoky grilled aubergine dish topped with a creamy tahini-lemon dressing, spiced with garlic, chili, and black pepper. Often garnished with sweet-tart pomegranate seeds, it’s a bold and flavorful Middle Eastern-inspired appetizer or side. Biadhinjan Mishwi - (Grilled Aubergine with Tahini Dressing) Ingredients: For the aubergine: • 2 medium aubergines • 6 cloves of garlic (whole, unpeeled) For the tahini dressing: • 4 tablespoons tahini • Juice of 1 lemo

Muhammara is a rich, smoky Middle Eastern dip made with roasted red peppers, walnuts, breadcrumbs, and pomegranate molasses, blended into a smooth, flavorful paste. Muhammara (Red Pepper and Walnut Dip) Ingredients: • 3 red peppers • 1 clove garlic • 50 g breadcrumbs • 60 g walnuts • 2 tbsp olive oil • 2 tbsp pomegranate molasses • ½ tsp cumin • 1 tbp salt • ½ tsp black pepper • 1 tsp chili flakes • 1 tsp lemon juice • 1 tbsp chopped walnuts (for decoration) • Fresh mint leav

Mirza Ghassemi originate from the northern region of Iran,specifically from Gilan province,which is located along the Caspian Sea. The dish is a beloved part of the local cuisine and is known for its smoky flavour,which comes from roasting the eggplants and tomatoes over an open flame. This dish is typically served as a dip or side, garnished with olive oil, parsley and often paired with Persian bread or pita. It's a delicious vegetarian option that's flavorful and satisfying

Fattoush salad Salad: • 1 large head of romaine lettuce or 2 mini gem lettuces, chopped • 2 tomatoes, diced • 2 Persian cucumbers, diced • ½ large red pepper, chopped • 4 radishes, sliced • 1 red onion, diced or sliced • 2-3 tablespoons pomegranate seeds • 4 sprigs fresh parsley, chopped Dressing: • 3 tablespoons olive oil • Juice of 1 lemon • 1 teaspoon sumac • 1 teaspoon pomegranate molasses • 1 teaspoon dried mint • 1 teaspoon salt Fried Pita Bread: • 1 large double-ply pi

Torshi is a popular Middle Eastern and Mediterranean dish made from variety of vegetables,pickled in vinegar,salt and a mix of aromatic spices. Often enjoyed as a side dish condiment. Torshi has a tangy,zesty flavor that adds a refreshing contrast to rich and savory meals,offering a burst of flovor and a crunchy texture.

Salad Olivier, also known as Russian salad,is creamy,flavorful salad made with diced boiled potatoes, carrots,peas,eggs,and pickled cucumbers,often combined with cooked chicken.It's dressed with mayonnaise and seasoned with salt, pepper and lemon juice.This hearty salad is popular in many countries, including Iran, where it's often served as a side dish at festive meals and gathering Salad Olivier Ingredients: • 800g boiled potatoes • 230g tin of peas, drained • 8 cornichons

Salad Shirazi is a refreshing Iranian salad made with finely chopped cucumbers, tomatoes,red onions, and fresh mint.It's typically dressed with olive oil, lime juice.This vibrant salad is known for its light, tangy flavour and is commonly served as a side dish with Persian meals. Salad Shirazi • 3 small cucumbers • 4 tomatoes • 1 medium red onion • Juice of 1 lime • 10g fresh mint (about 2 tbsp, chopped) • 2-3 tbsp extra virgin olive oil • 1 tsp sea salt (adjust to taste) Ins

Tabbouleh is a refreshing Middle Eastern salad made with finely chopped parsley,mint, tomatoes,onions and bulgur,all tossed in a tangy dressing of olive oil, lemon juice.This light and vibrant dish is known for its bright flavours,balance of textures, and healthy ingredients.Often served as part of a mezze platter. Tabbouleh Salad Ingredients: • 200g flat-leaf parsley • 10g fresh mint • 4 tbsp fine bulgur • 2 spring onions, chopped • 2 large tomatoes, diced • Juice of 1 lemon

Ghanoush is a creamy Middle Eastern dip made from roasted eggplant,tahini,garlic,lemon juice and olive oil.It's smoky,savory and smooth in texture.It's rich flavour makes a beloved appetizer in many Middle Eastern cuisines. GHANOUSH Ingredients: • 5 medium aubergines (eggplants) • 2 teaspoons salt • 1/2 teaspoon black pepper • 1/2 teaspoon chili flakes (adjust to taste) • 1 1/2 lemons, juiced • 10 tablespoons tahini • 3-4 garlic cloves, minced Decoration (optional): • Olive o