T h e   D r u n k e n  B u t l e r ® 

20 Rosebery Avenue 

London, EC1R4SX

yuma@thedrunkenbutler.com

020 7101 40 20

Set Menu £55 | Chef’s choice Persian menu

On Sundays we doing things a little bit different at The Drunken Butler. We will be cooking dishes, you would usually eat in every Persian home.

Please note that our Persian feast will be served on our Chef’s Table. “Table sharing is the practice of seating multiple separate parties (individual customers or groups of customers) who may not know each other at a single restaurant table. By practicing table sharing, two (or more) groups of customers who may not know each other sit together at a table in a restaurant. However, in many cultures, the act of sharing food with another person is a highly emotionally charged act; even in cultures which take a more casual attitude towards it, sharing a table with strangers in a restaurant can create some awkwardness. “

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The Story

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. 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 broad beans and herbs to clean for next days dinner. 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, served with smoked aubergine roasted walnuts and delicious flatbread. 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 & nuts, 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.

Merci

Yuma

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