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After finishing up my time in Yazd, my epic trip through Iran continued in the city of Shiraz! Come with me as I try two of the most famous dishes in Shiraz and explore this incredible Persian city!
My friend Mr. Taster and our friends at Kootook Travel would be taking me to Mahmonir Boutique Hotel to eat Kalam Polow Shirazi, which is a cabbage rice dish; a tomato-and-rice dish called kate goje; and falooda Shirazi.
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As soon as we entered, we visited the courtyard, where they had a small pool where a turtle was swimming. He was beautiful!
After the owner welcomed us, he greeted us with a musk willow drink. Then, a woman brought out several ingredients, including white cabbage, potatoes, lambs, herbs, and rice. She cooked them right in front of us!
First, she fried some potatoes and then some little lamb balls. The cabbage, rice, and meatballs go in the pulao. Next, she took rice and mixed in onion, cabbage, vegetables, turmeric, basil, and dill. Then, she put some lavash on the bottom of the pan and then added the rice and the lamb balls.
She covered it, and then it cooks for one hour! Then, we tried some fruit from the owner’s father’s garden, including apricot and melon. They were so tasty!
Next, the woman began building the kate goje, which is rice with tomato sauce. It starts with the tomato paste, which was so tasty! She let it thicken before adding garlic, curry powder, turmeric, red chili powder, rice and water, and black pepper.
Meanwhile, they were also making a traditional Shirazi salad (tomatoes, cucumber, onion, sour grape juice, dried mint, and salt). We still had roughly 45 minutes to go before we could eat. Shiraz is the city of leisure, so you relax here!
We enjoyed some Persian tea with crystallized sugar. And finally, it was time to eat! The Kalam Polow Shirazi was full of herbal flavor. The short grain rice was amazing, and I loved the soft and tender lamb balls. The cabbage was also amazing! You can even add the Shirazi salad on top!
The salad with the polow took it to a whole new level! I was loving how unique all of the dishes in Iran were. The cuisine is so diverse!
Next was tahdig, which is a crispy rice dish. It had a nice crunch but was also charred and oily. It was fantastic! Putting the Shirazi salad on the tahdig elevated it, too!
Then, it was time to jump on the kate goje, which was very moist. The tomato sauce had been infused into the rice. It was comparable to a risotto, texture-wise, and the lamb in it was beautiful! I was at a loss for words!
Then, we tried some Iranian breads and sweets. They were really crispy. There was a dense, yellow saffron treat that I liked. Then, they gave me an amazing head covering that’s worn by nomadic tribes in the area. They were so kind and hospitable. Finally, we finished our meal with some chai!
Next, we walked through an old part of Shiraz that’s over 150 years old to our next location. The brick buildings looked and felt really old. We passed a lavash bakery where they were making tons of the flatbread.
Then, we arrived at a street vendor making faloodeh. It contained cold vermicelli noodles and a bit of lime, which you squeeze on top. It was cold and crunchy. I loved the texture and the unique feel of the noodles. They were very different from other faloodehs I’d had!
Next, he also gave us some amazing ice cream! It was perfectly smooth and creamy, with hard pieces of cream and pistachios on top. It was unreal! Some of the best ice cream I’ve ever had!
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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14 авг 2024
