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.
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.
Open daily 12.30pm-midnight. 3rd floor, Al Ghurair Rayhaan by Rotana (04 293 3271).
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This dish originated in northern Iran and is usually eaten during spring.
3 tbsp extra virgin olive oil
1 medium onion, chopped
1.5kg fresh spinach, chopped
2 garlic cloves, crushed
¼ tbsp salt
¼ tbsp ground white pepper
1 tbsp chopped walnuts
• Heat a large frying pan over a medium-high heat and the add the three tablespoons of extra virgin olive oil.
• Add the chopped onion to hot oil.
• When the onion starts to soften, reduce the heat to medium-low and cook until the onion is brown (for about seven minutes).
• Mix in one cup of fresh, chopped spinach and two crushed garlic cloves.
• Cook for five minutes, or until the spinach is wilted and cooked.
• Remove from heat and then let cool.
• In a large bowl, add cooled spinach and then mix with one cup of plain yoghurt, ¼ tablespoon of salt and ¼ tablespoon of white pepper.
• Mix until the consistency is thick.
Iranian Mix Grill Platter
This is a traditional dish that originated in northern and western Iran.
400g basmati rice
200g large unshelled shrimps
200g boneless chicken thigh
200g lamb shoulder
200g lamb fillet or chops
1/3 cup of yoghurt
30ml lemon juice
150g broad beans
• Marinate the kebabs overnight.
• Put kebabs on stainless steel skewers and cook on a charcoal grill.
• Serve with baghali rice and saffron rice.
Saffron ice cream
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.
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
• 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.