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