T h e D r u n k e n B u t l e r ®
20 Rosebery Avenue
with S. Yuma Hashemi
every SUNDAY ON REQUEST | BOOKINGS ONLY
growing up with persian flavours influenced my style of cooking throughout my career. it is all about sharing and enjoying food together as much as preparing it.
Sundays we will be opening our chefs table for up to 12 guests. You can book individually and share with other guests or have the entire table with friends and Family.
I will be cooking my interpretation of persian cuisine with some dishes i have learned from my mom and grandmother. Spending most summers during my childhood in iran was always special to me. i loved spending hours sitting in front of a pile of green beans and herbs to clean for next days dinner, with my grandma. i have always admired her passion to prepare many different dishes for one evening for family and friends.
kashk e bademjoon is one of them. kashk is sun dried yoghurt which slowly ferments, creating a sour unique umami flavour. together with smoked aubergine roasted walnuts and delicious flat bread is all you need.
herbs and greens are a big part of our food culture, raw [sabzi khordan] or slowly cooked [ghorme sabzi] a lamb stew sizzling for hours, until tender, with dried limes and kidney beans. we also fry them in oil and mix them with eggs. imagine a green juicy omelette with nuts and a golden crust, coucou sabzi.
Rice infused with saffron is essential, soaking for 24 hours, boiling and then steaming to get all the flavours of the basmati rice. slowly at the bottom [tah] of the pot [dig] the rice builds a crust which is probably EVERYONE'S favourite, simply called tahdig.
well the list of persian RECIPES is endless and every persian cooks it differently, me too. if you like to join please give me a call or fill out our form and i will get back to you as soon as possible.