The Saray serves Gheimeh Bademdschan

And as a side dish: the best rice in the world

The most important accompaniment to Gheimeh Bademdschan, a kind of lamb goulash with eggplant and yellow peas, is rice. And nobody can cook it as well as the Iranians, says Saeed Sanatpour of the Berlin restaurant Saray.

Interior of the Iranian restaurant Saray in Berlin (Photo: Lena Ganssmann)

1001 night

Saray is old Persian and means: “the house where you feel comfortable”. The guests in Saeed Sanatpours Restaurant in Berlin’s Wilmersdorf district should not only come to eat, but also immerse themselves a little in the Persian culture.

Saeed Sanatpour (Photo: private)

Turning point in 1979: the Islamic Revolution

“Leaving your home, going abroad, means losing something. You leave the family, the relatives, the friends with the hope that you will return. When you go through the events and events that occur afterwards , can’t return, that’s missing in life to the end! ” – Saeed Sanatpour

Decor in the Persian restaurant Saray in Berlin (Photo: Lena Ganssmann)

Detailed decoration

Saeed Sanatpour has been working in the catering industry during his studies. In 2004 he opened the Saray: “The idea was to make the people who visit my restaurant feel like they are entering a different world, perhaps the world of 1001 nights …, the decoration is from the 17th to the 17th century to the 18th century. ”

Gheimeh Bademdschan, a Persian lamb dish (Photo: Lena Ganssmann)

Persian cuisine

The grill dishes and casseroles that the Iranian Saeed Sanatpour offers in the Saray are typically Persian. Spices are used sparingly, but all the more herbs such as mint, tarragon and basil. Persian cuisine is considered to be very mild but intense in taste. The dishes develop their full aroma during the long cooking times.

Gheimeh Bademdschan, a Persian lamb dish (Photo: Lena Ganssmann)

And as a side dish: the best rice in the world

Gheimeh Bademdschan is eaten on all occasions in Iran. The lamb with aubergines and yellow peas is always served with rice, the most important side dish for Persian dishes. According to Saeed Sanatpour, nobody can cook it as well as the Iranians.

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