A journey by way of Persian culinary heritage awaited Liz O’Reilly throughout her eating expertise at Golestan.

A go to to the newly refurbished Sheraton Bahrain Lodge was excessive on my listing, as I used to be wanting to see the modifications. So, when the possibility to go to the re-opened Golestan Persian Grill got here, I jumped on the alternative.

Heading by way of the lodge foyer, I used to be already impressed with the sensation of house and luxurious and, as soon as inside, I used to be instantly struck by a way of quiet opulence with Persian royal blue that includes strongly, but unobtrusively, within the décor. Immediately reverse the doorway, an open half kitchen revealed a show of ornamental brass cooking pots, alongside cooks kneading and oven baking splendidly fragrant breads.

The seating, with intricate floral patterns on a cream linen background, was plush and cozy and the blue components continued all through, from ornamental peacock-style tiling on the bottom of the kitchen counter to vases and extra.

One aspect of the restaurant is comprised of a wall of home windows welcoming ample pure gentle and giving entry to a cushty terrace for outdoor eating. On the fringe of the terrace, the lodge’s glittering blue pool provides to the ambiance and gives the sensation of being in a personal playground surrounded by the neighbouring high-rise buildings.

The very first thing to reach on the desk was a deliciously candy, darkish and wealthy pomegranate juice, the proper accompaniment to the normal Persian appetiser plate of freshly baked bread, with crispy edges and fluffy center, served with the traditional accompaniments of apricot jam, feta with herbs, crunchy walnuts and inexperienced leaves. Restaurant Supervisor Yasser advised we must always strive the jam and cheese in unison and it was a superb mixture of candy and salty, made all the higher with a sprinkling of crunchy walnut.

Off to a superb begin, I used to be delighted to see a variety of mezzes heading our means. I really like these little tasting dishes and am typically tempted to skip the principle programs in favour of consuming my fill of the starters. I’ve to confess, this was a kind of events!

I began with the Zeytoon Parvade – inexperienced olives, walnuts, pomegranate syrup and garlic – because it was a dish I’d not encountered earlier than. The agency, juicy olives had taken on the flavour of the marination with out dropping their briny tang and the mixture of the fruits and nuts made for a satisfyingly chunky chunk.

Koofteh Gehlgheli – slow-cooked meatballs with lentils, dried apricot, walnuts and contemporary herbs – had been additionally new to me, although I’ve eaten variations of the dish many occasions. The fragile mixture of apricot and herbs gave the meatballs an ideal candy and tart combine and the addition of lentils led to a deeply comforting (and tremendous filling) texture.

Salad Labu Va Anar – beetroot, pomegranate and cheese salad with herbs – was undoubtedly one among my favourites and had rather more happening than the listed substances. The piquancy of sliced, high-quality olives fantastically tempered the sweetness of the beets and pomegranate arils and matched with the sharp tang of the crumbled feta, this simply tasted like extra.

We tried a number of different exemplary mezze dishes, of which Mast-o Khiar – yoghurt, cucumber, walnuts, raisins and rose petals – was probably my dish of the day. A easy mixture that’s frequent in varied kinds in cuisines from Indian to Greek, I truthfully wasn’t anticipating a lot from this unassuming dish – although the rose petals and nuts sprinkled atop the creamy yoghurt did look exceptionally fairly. However, oh my phrase, one mouthful and I used to be offered. The yoghurt, candy with out even a touch of sourness, fantastically complemented the fragile rose flavour and the nutty crunch gave a superb toothiness.

It was time for the mains and first up was Mahi Shekampor – sea bass filled with walnuts, fragrant herbs, garlic and pomegranate sauce. The fish arrived on the desk entire and Yasser made an ideal present of serving us the boneless meat, together with beneficiant helpings of the tasty stuffing. The meat was completely cooked, flaky with out being dry and splendidly satisfying, it’s delicate flavour drawn out by the herby goodness of the stuffing.

Baghali Polow Ba Mihcheh was a big, braised lamb shank, so properly rendered that the meat actually fell from the bone. The accompanying sauce made the wealthy sweetness of the lamb dance and all at our desk had been suitably impressed. And, in fact, one can’t go to a Persian restaurant with out attempting a blended grill. It’s a mix dish for which the nation is rightly famed and one which Chef Mohsen has mastered to absolute perfection.

We had been served an extremely beneficiant platter of kebabs and chops – marinated hen, lamb, kofta and beef, all of which had been superb. This dish actually is a meat lover’s dream however, to be sincere, might be eaten with out anything, as it’s a enormous portion – all the higher for us as we every took some house!

Final however very undoubtedly not least, got here the desserts. And although we had been full, we merely couldn’t resist.

Damp Shokolati – selfmade darkish chocolate raspberry truffles – oh, be nonetheless my beating coronary heart! Crisp, wealthy, high-cocoa content material chocolate in a bombe with a candy, gooey raspberry centre that actually made my style buds sing.

And Brulee Zaferan – saffron crème brûlée – had myself and my eating companion battling over the past spoonful. This creamy custard with its glass-like burnt sugar topping, is at all times my ‘go to’. Add within the delicate luxurious of saffron and it’s a surefire winner.

I can safely say the brand new Golestan is each bit pretty much as good as its predecessor, even perhaps higher. However, don’t take my phrase for it. Go strive it your self, you’ll be glad you probably did.

For extra info or to make a reservation,
please name Golestan Persian Grill at Sheraton Bahrain Lodge on 1753 3533.
@golestan.bh
@sheratonbahrain