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.’
• 1 piece baby chicken (cut into eight pieces)
• 300g lamb fillet
• 2 pieces koobideh kebab (150g)
• 6 prawns (medium/large)
• 300g hammour fillet
• 1 grilled tomato
• 1 white onion
• 1 dill pickle
• 2 slices of lemon
• 200ml white onion juice
• ½ cup lemon juice
• ½ tbsp spoon jeerah powder
• 1tbsp spoon black pepper powder
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
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.