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With my amazing trip through Iran continuing, this time in the city of Yazd, I decided to take you with me to the biggest restaurant in the city! Come with me and let’s have some Iranian food in the biggest city in Yazd, Iran!
My friend Mr. Taster and I started at Talar Yazd Restaurant, which is also the best restaurant in town. It’s famous for its Gheymeh Yazdi, which is a stew that contains split chickpeas and lamb. I couldn’t wait to try it!
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Inside, the restaurant is massive! There’s a huge dining hall and another huge banquet hall for weddings next to it. They also have a VIP area!
We started with some ash-e-jow, which is an Iranian barley soup with chicken, carrots, and onions. It’s very rich! It was the ultimate chicken soup and tasted really good with a squeeze of lemon! Eating it with bread was even better!
They also bring fresh orange juice and other items around on a cart. Then, we headed into the kitchen to watch them make chicken kebabs, kubideh, vegetables, and more. The men making the kubideh were just grinding lamb nonstop!
The hitchen was huge! Elsewhere, they were frying potato chips. We got to see the entire frying process. They were so fresh and homemade, and super crispy. Then, we watched them grill the kubideh. It was the freshest kubideh I’d had in Iran so far! I loved how juicy it was!
They were also boiling oranges, which they add to their sweet pulao along with sugar and pistachios. They also make lamb shoulder!
At our table, we had several dishes to try. I hadn’t seen a table this full in a long time! We had lamb shoulder, aubergine (eggplant), gheymeh yazdi, lamb kubideh, Shirin polow, and a local favorite called fesenjoun.
We started with the fresh potato chips with ketchup. The chips were great, and then they also brought us some tahdig! You put the gheymeh yazdi on top! The lamb and the crispy rice was outstanding!
The gheymeh yazdi with rice was wonderful. I loved the tender lamb. The butter in the rice was so good! Then, I also tried the fesenjoun, which is made with pomegranates and walnuts. It’s pasty, sweet, and a little sour, and it tastes so good!
Next was the Shirin polow, which is sweet and contains sugar, oranges, and pistachios. We added the lamb shoulder and dill polow to it! I loved the sweetness and the caramelized oranges. The lamb also melted in my mouth. I couldn’t get over the fragrance of the dill polow!
Then, we went for the loghmeh with the bread and tomatoes. The doughy bread absorbed the juices from the tomato. It was so tasty! The eggplant was covered in a thick tomato paste. It was so tender, it fell apart at the slightest touch!
After eating, we headed down to the basement to see their frozen meats in the freezer. It was breezing down there! We saw their lamb shoulder, kubideh, lamb shank, and more! We also saw chicken, fish, and prawns in another freezer, as well as corn, oranges, and cherries.
We tried some cold and dense curd balls, which were pretty bitter. Then, we also saw huge jars of pomegranate paste, a huge can of pickles, and more. Then, finally, we saw their wedding hall! What an incredible experience
Where have you been?
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my RU-vid channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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4 сен 2022
