The Radisson Blu Deira Creek’s Iranian restaurant is steeped in authenticity, from its decor to its dishes, such as this Iranian feast must-have, the kebab platter.
Chef Heider says: ‘The kebab platter is not only the signature dish in Shabestan, but also in Iranian cuisine in general. This dish is a must on any Iranian table and, without it, it just feels like something is missing. An Iranian meal is like a feast, no matter what the occasion – and the kebab platter is the main element in this feast.’
Marinade • 200ml white onion juice • ½ cup lemon juice • ½ tbsp spoon jeerah powder • 1tbsp spoon black pepper powder
Method 1 Separate the meat into individual containers. 2 Prepare the marinade by mixing all the ingredients in a separate, clean bowl. 3 Add the marinade to the meat and rub thoroughly. Leave all to rest for 24 hours. 4 Neatly arrange the marinated meat on a skewer. Grill over charcoal of moderate heat. 5 When the meat is done, serve with three kinds of rice, ie white, green and jeerah rice. 6 Garnish with grilled tomato, Iranian dill pickle, white onion and a couple of slices of lemon.
Name: Heider Shirazi Nationality: Iranian
Chef Heider has held various executive chef positions for government-owned establishments in Iran as well as Hilton Tehran. He has been working as the Iranian chef de cuisine at Shabestan, Radisson Blu Deira Creek, for a loyal 17 years. He brings true authenticity to Shabestan’s dishes.