You may have tried some of the more common dishes, but in Mommy Joon, you will experience that the sense of bounty, diversity and discovery is exhilarating. Explore Donna Hooshangis board 'Persian Love', followed by 163 people on Pinterest. Some of these main-course options are extraordinarily mild-flavoured, deeply consoling, almost meditative in their effect. The key ingredients like saffron, Limoo Amani spices are all imported from Iran.
But thankfully, delivery is still available and this food lends itself beautifully to being delivered. As we go to press, it’s sad that dine-in has been shut down in Mumbai. We welcome Priya Dutt and Seema Sadiquien’s brand new Persian restaurant. The food is authentic Persian cuisine made with utmost love as if feeding your own family. The word joon in Farsi means dear, and this was their way to pay tribute to mother dear as all the dishes are handed down from mother to daughter. It’s a touching and delicious tribute to family, to mother. Don’t forget to take a sip of Persian culture (Chai e Sadeh). End with the Akbar Mashti Saffron and Rose Water Ice Cream and the warm superb baklava. Plenty for vegetarians (Addas Polow) and pescatarians (Sabzi Polow Mahi). Fans of the tangy berry, ask for the Zereshk Polow veg version, too. Kabob Koobideh, the barbecued lamb tenderloin Chenjeh. Subtly spiced, signature Lamb Koobideh sublime with saffron rice. Go for the Persian classic, the fall-off-the-bone, Mahiche (Persian Lamb Shanks) perfect when eaten with and served with Baghali Polo - Broad Bean and Dill Rice. Traditional and authentic Irani specialties like teas, stews, kebobs, polows, wraps, salads and more. Take the ice cream out of the freezer a half hour. Now place the plate in a freezer bag and place in the freezer for a couple of hours. Cover the plate and cream with another sheet of plastic wrap. Cover a plate with plastic wrap and spread the cream on top. (As soon as lockdown is lifted, must dine in here). Beat cream for a few seconds using a fork. The library that displays the collection of books belonging to Sunil Dutt and Nargis Dutt delights.
This family feeling cocoons you in the cafe, too. The talented Seema Sadiquien (whose family has eight decades of culinary experience) and Priya Dutt are close family friends, who have come together to gift this taste of Persia to Mumbai. Save this Wild orchid ice cream (Bastaniyeh akbar mashti) recipe and more from Pomegranates and Roses: My Persian Family Recipes to your own online. Akbar Mashti was reputed for his honesty, sincerity and always offering the same best quality ice cream. Akbar Mashti Bastani contains rose water, cream, saffron and salep. Mommy Joon offers an excellent taste of Persian culture with its beautiful Iranian interiors and exteriors, and choice of intricate cutlery and crockery. He created the Iranian version of ice cream, which is now famous as Akbar Mashti Bastani and loved by every Iranian.When you take it out, squeeze one lemon on top of it and serve.Holistic Persian experience here. Take out the frozen sugar mixture and mix it with the noodles. Simmer the mixture on a flame for five to ten minutes. * To make faloodeh, take rice noodles in a pan and add boiling water to them.
* Dissolve the mixture on heat and add 1/4 cup of rose water. * Mix sugar in a bowl and add one cup drinking water to it. * Garnish with rose petals the next day and serve. Saffron ice cream (Akbar mashti) bastani recipe. * Transfer the mix to a bread loaf baking pan, cover with plastic wrap and freeze overnight. Mashti Mashalla,Masoud Nekooei - Mashine Mashti Mamdali (. * Add the chopped pistachios to the bowl and mix well. * Dissolve 1/4 tsp of saffron in one tbsp hot water and add to the mix. * Mix well and add one tbsp of rose water. * Add the heavy cream in a bowl and blend it till it thickens. If you are feeling ambitious and want to try your own version of Iranian ice cream, here are a few recipes. It is believed that this process then travelled to Itlay, who made machines to make ice cream making easier.Ī traditional Iranian ice cream contains sheep’s milk, sugar, saffron and rose water. This process helped the milk turn into crystals and then, finally, into ice cream. In the past, ice was stored in big bowls and milk in smaller ones and by rotational motions, the cold was transferred from ice to milk. Iranians used to and still relish an ice cream dessert called faloodeh that is made of starch and syrup with ice.