Best Persian Restaurant Bangkok

Best Persian Restaurant Bangkok

Best Persian Restaurant Bangkok

Best Persian Restaurant Bangkok – I have been a visitor to Thanon Pan since forever… and it is not to visit the South Indian temple. The food on this street is worth a visit even though most of it is from the subcontinent.

Standout from South Asian cuisine is Persian House, which claims to be “Bangkok’s first and oldest Persian restaurant”, established in 2002. In recent years, it has changed hands and been renovated to become more welcoming, inside and outside.

Best Persian Restaurant Bangkok

Best Persian Restaurant Bangkok

Far from the lack of atmosphere of Sukhumvit 3/1 and the loud decorated restaurants serving Middle Eastern delicacies, the interior has Iranian carpets on the walls and ancient artefacts in the form of vases. To add to the authenticity of the place, there is even a samovar which is put to good use!

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For those who haven’t noticed in history class, Persia is the old name for Iran, a country that is in the news a lot. What’s not in the news is their rich food culture, of which the term “Persian” is technically a small part. Iranian food is different from the Middle East with the use of fresh herbs and spices.

The menu is quite extensive and can be overwhelming, but that’s what I’m here for, dear lovers. I will order and try so you know exactly what to get when you go. Start with a few appetizers (the meals here are not for the single person, it’s more of a family and friendly affair, like the culture).

A must on the table is the Shirazi salad (B110), which comes from Shiraz, yes, the same origin as the wine. Finely chopped tomato, cucumber, onion, lemon juice and olive oil are mixed, with the only seasoning being dry jojen. Although it sounds basic, the salad is refreshing and goes well with almost anything. (I should know, Mothership often serves it with most meals).

Masto khiar (B90) is another base and consists of yogurt, cucumber and mint. This is eaten with Mast bourani (B110), roasted and pureed aubergines mixed with yogurt, garlic and mint oil. The star(ter) of the show was Kash e Bademjan (B220). A delicious mix of sauteed eggplant mixed with yogurt, fried onions, mint oil and cream kashk or milk, topped with crispy, fried garlic. All eaten with warm Nane Irani (B70) aka Irani bread. Although many ingredients are the same, the dishes taste and look different.

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We now enter the dangerous territory of kebabs, which are said to have originated in the ancient cuisines of Persia. There are so many types of skewers around the world that I had to order some Iranian ones to taste the difference. From Ghafghazi, the area between the Black Sea and the Caspian Sea, comes Ghafghazi Kebab (B280). A skewer of grilled beef and chicken fillets is served with roasted tomato and cream. Kebab soltani (B440), which means royal dish, is the combination of one kebab barg and one kebab koobideh – ground beef steak and strips of lamb grilled with onions, herbs and saffron. delicious!

Although the two kebab dishes were top notch, my favorite was the Kebab Torsh (B410). A traditional kebab from the Gilan region, the kebab is made with beef tenderloin marinated in a paste of ground walnuts, pomegranate molasses, chopped parsley, olive oil and crushed garlic. I liked it spicy and they served it that way. Delicious in every bite!

I always save the best for last and the Mahi Sefid Kebab (B430) is it! Persian House has to be Bangkok’s restaurant with sturgeon on the menu. Caught only in the Caspian Sea and famous for its caviar all over the world, the sturgeon is fresh and not frozen by the restaurant that makes the kebab juicy. I’m not a big fan of fish in general, but this might just convert me.

Best Persian Restaurant Bangkok

A good test of a real Persian restaurant is to order the rice. Polo, polow or pulao (spelling may vary) is what Iran is known for – fluffy rice cooked in different ways and with different ingredients and is an important element in their cooking. The first polo ever made was apparently a combination of rice, meat, lentils, raisins and dates. Not far from this combination is Zereshk polo (B150), which is steamed white rice mixed with berries and saffron. Although this is just rice, the classic version comes with chicken. At Persian House, you can also order Zereshk polo ba morgh (B280), which is a chicken stew with saffron rice.

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Fun fact: Saffron is to Iranian cuisine what turmeric is to India, present in most dishes with 95% of the world’s saffron from Iran. So of course, Persian House imports it from Iran, along with barberry for that original and authentic taste. None of that pomegranate substitute here!

Khoreshte ghormeh sabzi (B280) is a stew of chunks of beef slow-cooked with sauteed fresh herbs such as coriander, parsley, spinach and fenugreek, specially flavored with dried lime and red beans. A famous dish, also made with lamb, is the Thai tom yum – in the sense that everyone knows it or has heard of it. It is safe to say that ghormeh sabzi is one of the most beloved Iranian stews. Another fun fact: Ghormeh means fried and sabzi means Farzi spices. “You can’t have a meal without rice!” goes a popular saying in Iran, and that’s where the next rice dish comes into play.

Baghali Polo (B140) is an aromatic dish that combines the flavors of fennel, basmati and saffron with fluffy soft broad beans, also known as fava beans and yes, also imported.

Another accompaniment to baghali polo and a commonly served dish is Khoreshte gousht (B550). The leg of lamb, which falls off the bone at the lightest touch, is cooked with onions and a mix of herbs.

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Although, if you’re not a rice lover and only have to order one dish, I highly recommend the Loubia polo (B240). A delicious mix of steamed rice with beef, green beans, tomato sauce and special spices, this is a kind of biryani without being one. I am a lover of a good biryani and if there was one dish that would take me back to Persian House, it would be the Loubia Polo. Some days it’s hard to describe the taste in the mouth when the food is so delicious. It’s that kind of day.

The only way to end a traditional Persian meal is with a traditional dessert. Sholeh zard (B70) is unlike any other rice pudding. Made from three different ingredients, saffron, cardamom and rose water, this is quite an elegant dessert. Farzi’s name literally translates to “yellow pudding”. Persian House even gets the serving right and it’s neither too little nor too much. That’s right!

It gets even better when washed down with Persian nabat tea (B80), which is brewed in a traditional samovar, a staple in most Iranian homes. Drinking tea (black tea) is popular throughout the Middle East and no day begins without tea, with more drinking before, after, during and between meals. Nabat refers to the rock sugar that comes with the tea.

Best Persian Restaurant Bangkok

Chef Prannaray Pimkaew has been at Persian House since it first opened 14 years ago and has mastered the art of Iranian cuisine over the years. If you didn’t know a Thai chef was behind the food, you’d think it was all prepared by an Iranian. The menu includes kebab pizzas, which are very popular in Scandinavia.

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Don’t be put off by the constant stream of social media addicts posing and taking selfies in front of Persian House. The exterior is a good backdrop, but if you’re more interested in what’s inside (deep, I know!), you’ll step inside to lead your taste buds to glory.

Although few believe that authenticity is overrated, it is far from the case at Persian House. This is really good Iranian food, prepared and served as it is, no frills, no fancy. For a cuisine that dates back centuries, Persian House does more than just deliver, it takes you to your Iranian friend’s house for food. And because I practice what I preach, don’t be afraid if you see me at the Persian House, stop my face. gLocally known as Soi Arab, Sukhumvit Soi 3/1 is an eclectic Middle Eastern hub brimming with energy. Wandering through the chaotic yet charming alley, you are bombarded with enticing smells of freshly baked naan, spiced grilled meat and sweet hookah, embracing the diverse cuisine of the Arab diaspora.

Although this part of town is often associated with the underbelly of red lights, there is much more to it if you take the time to explore. In the past, it was full of shops specializing in oud (Arabic incense made from agarwood), with a few restaurants here and there, but as the number of Middle Eastern tourists increased, many visitors began to put down roots to take over.

“Me first

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