Shayan creates an authentic Persian dining experience featuring specialist dishes and a traditional setting
Time Out Dubai staff
Specialising in traditional and modern Persian cuisine, Shayan carries forth the culinary theme in its decor, fusing the elegant pointed arches of classical Persian architecture with modern touches from contemporary Iranian design. Delicate lattice screens and floral tiles add a touch of Eastern mystique, while private dining areas create cosy nooks to enjoy an intimate meal. The restaurant’s unique setting incorporates traditional design motifs and lighting effects, making it the perfect place to enjoy the deliciously nuanced cuisine of Iran.
Iranian cuisine is rooted in the culture and history of a proud and ancient civilisation. Shayan Restaurant at Al Ghurair Rayhaan by Rotana Dubai is the new dining destination where elegant sophistication is united with the authentic and delicious flavours of Persia.
The Chef Magsud Narimanzadeh Chef Magsud was born in Tabriz, the fourth most populous city in Iran after Tehran, Mashhad, and Esfahan. He graduated in 2004 from Payame Noor Shabestar University, Iran. He’s been working for seven years in the hospitality industry. Previously, Magsud worked with various hotels in Dubai such as Grand Hyatt, Hyatt Regency, City Centre Hotel, managed by Sofitel Deira Dubai and City Centre Hotel managed by Pullman Deira Dubai.
Chef's Inspiration This is the most popular ice cream in Iran and the taste is unique; you will not find the same anywhere else in the world.
Ingredients 1 1/2 cups of milk 1 cup of cream 1/2 cup of sugar 1 tbsp rose water 3 egg yolks 1/4 cup shelled pistachios 1/3g saffron
Method • In a saucepan, add the sugar and milk, then the cream and then warm over a medium heat. Give it a stir to make sure the sugar dissolves – but ensure it doesn’t boil. Once the mixture is hot, turn it off and remove from the stove.
• Place one tablespoon of sugar with saffron in a small mortar and grind until the saffron threads turn into powder.
• Add the sugar and saffron to the milk mixture, and then add rosewater. Give it all a stir and let it cool down. Once it’s cooled, place it in the fridge for four hours or overnight.
• Warm up the mixture on a low heat, taper in the egg yolk and then slowly pour it into the mixture. Make sure you stir it continuously until the mixture thickens. Finally, add the pistachios and serve.