Old Hall Restaurant is Shrewsbury’s premier Persian restaurant, providing a distinctive fusion of authentic Persian and South Asian cooking traditions that you won’t find anywhere else. Read on and learn more about the traditions that inspired my love of Persian cuisine.
The culinary style originated in the days of the Persian Empire, stretching right across the Middle East. Since then, it has historically both influenced and been influenced by the modern country of Iran and its neighbouring regions. Like any style of cooking, it has exclusive characteristics and traditions that make for delicious dishes.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes combine rice with meat, lamb, chicken, or fish, along with some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
The aubergine (or eggplant) is known as “the potato of Iran”, but Iranians are also fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper, and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, and varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers, and scallions often accompany a meal and a small sweet variety of cucumber is popularly served as a fruit. The varieties of rice most valued in Persian cuisine are prized for their aroma, and grow in the north of Iran.