Metro

Tuesday July 29, 2008

The best of Iranian fare

Story and photos by CHARLES FERNANDEZ


IRANIAN and Arab culture are not the same and the differences are best seen in their food.

The Taktaz Restaurant in Taman Serdang Perdana in Seri Kembangan serves authentic Iranian food.

According to outlet owner Ali Amini Fard, Taktaz meaning “The Best” in Persian language is not just a business but also a means to introduce the Iranian culture to the locals.

Tempting: The Lamb Koobide Kebab is lean ground lamb glazed to perfection and served with rice topped with saffron.

“People have often mistaken us for Arabs. Although the presentation may look similar, the ingredients that go into it is what makes us different,’’ said Ali Amini.

Ali Amini has worked as a chef for 17 years, serving at the Foreign Ministry in his native country for ten years followed by a seven-year stint at the Iranian embassy in Malaysia.

Having to cook dishes for foreign dignitaries is no easy task as a lot of attention is given to details that reflect the Iranian lifestyle and culture.

Different: Salt and vinegarbased vegetable pickles is a favourite among the Iranian community.

If you are driving along Persiaran Serdang Perdana, the traditional motifs and the intricate lights at the 18-month old outlet would surely attract your attention.

The large variety of dishes come highly recommended.

A large number of Arabs and Iranian frequent the outlet.

Ali Amini no longer mans the kitchen but his three kitchen staff are also experts in their own right, dishing out a fairly traditional spread (expect plenty of lamb) that feature stews, kebabs, salad and an array of traditional desserts.

The stews, for instance, are rich and meant to be eaten with rice as its flavour is derived from a mixture of meat juices, fruits and nuts. The one that cannot go without a mention is the Ghorme Sabzi Stew, which Ali Amini said was a famous dish in Iran.

As for kebabs, two of the highly recommended are the Chicken Kebab, a boneless chicken breast traditionally skewered and broiled to satisfaction and the Lamb Koobide Kebab, a lean ground lamb glazed to perfection.

“Both come with a generous amount of vegetables for a balanced diet and are served with some interesting rice dishes. The Barberry Rice loaded with red berries and pistachio strips topped with yellow saffron, attracts the most attention,’’ added Ali Amini.

Popular: Chicken Barberry Rice is chicken served with specially prepared Persian-style rice, including barberry and pistachio topped with saffron.

Speaking of kebabs, there is no lack of variety here and it all depends on one’s preference – from chicken to fish to the more traditional lamb and these come in either bite-sized pieces or skewered.

Ali Amini suggests that diners leave some space for Iranian desserts and the authentic Iranian pickles but reminds that Iranian dishes are not all about kebabs and stews.

There are more than 100 varieties to choose from the menu list.

  • TAKTAZ RESTAURANT, No.B-G-3, Block B, Persiaran Serdang Perdana, Taman Serdang Per-dana., 43300 Seri Kembangan. (Tel: 03-89413364). Business hours: noon to midnight.

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