4. Shred white cabbage into small pieces
6. Chop all the herbs into small fine pieces.
When in a new city, first thing is first: must find the best Persian restaurant for that oh so frequent Persian kabob craving. Here in New York most would agree that Ravagh provides just that! Quality skewers of juicy meats with generous servings of rice and salad. But Kabob is not all that is offered at Ravagh there is also a wide range of stews and appetizers including my favorites: kashk badenjoon (smoked eggplant dish served with pita) and Gheimeh- tah deeg (Gheimeh lentil stew served over crispy rice). Best part: unlike other Iranian restaurants, Ravagh has moderate pricing for their dishes- which combined with their good Persian comfort food has led to their many years of success.
salt and pepper to taste
Every Iranian meal is best served with a side of Balkan style yogurt, herbs (fresh mint, basil, radish), torshee (Persian pickled vegetables), and Iranian salad (shirazi).
The next entree was the Koobideh kabob. Koobideh is your Iranian version of a hamburger but while a hamburger is served on a bun the koobideh is served with rice. The koobideh was also tender and juicy and not overcooked. Always sprinkle your kabobs with a Persian spice called sumagh. It adds flavor and helps break up the fat.
|Mint, Parsley, Canned Artichokes, Celery, Onions, Beef Stew Meat, Turmeric powder|
|Saute the celery with some olive oil. Separately chop the herbs and saute slightly then add to the celery. [if you are using fresh artichokes, cook separately and add to celery]|
|In a separate pan, saute onions until golden, add meat and saute until no longer pink, add turmeric and water and cook for 30-45 minutes on medium heat|
|Once meat is cooked add the celery and herbs and the canned artichokes with a teaspoon of diluted saffron and let simmer for another 30 minutes. If you like a bit of citrusy flavor add a spoon of lime juice or several Persian dried lime (limoo amanee) [although limoo amanee must be added earlier in the process to allow the flavors to mix|
|Enjoy with a side of Basmati.|
With the large Persian community in Vancouver, you would think there would be more Iranian restaurants around town. However, over the years, many have opened up and closed down shortly after. It seems people are not as open to trying Iranian food as they are japanese food or greek (which by the way is very similar in flavor and dishes to Iranian food) and the local iranian community not as supportive of each other’s businesses then one would hope. I really hope that this one lasts.
Darchin is a relatively new Iranian restaurant located in downtown Vancouver. The restaurant is new, clean and very spacious. The server we had was very attentive and nice. The food was mouth watering and was served in a beautiful matter. For example, the basmati rice served in a pyramid with the top covered in saffron. The kabobs were good quality meat (except for the chenjeh which I was not too fond of).
Must tries are the kashkeh badenjaan, mirza ghasemi and the shirazi salad. The kabobs were all delicious but my favourite was the joojeh (chicken) kabob.(see menu)
|Mirza Ghasemi served with Sangaak bread|
|Koobideh (ground beef) and Joojeh (chicken) kabob served with basmati rice and grilled tomatoes|
|Zereshk Polo served with Chicken|
Darchin is located at: 801 Pacific St, Vancouver, BC, Tel: (604) 632-1717