The owners and chef have quite a bit of experience in the restaurant business and their story is fascinating and inspiring. And with an innovative menu and unique atmosphere, you're going to want to pay it a visit. This entry was posted in Reviews and tagged cuisine, dining, doha, flavours, food, gourmet, Persian, qatar, restaurants. Google/Copper Bar It's just down US-42 from the highway, making it easy to reach from any part of town. **A version of this article appeared on the website What To Do? Where To Go? Qatar** Set Menus with starter, kebab, clay pot stew & Dessert: QR250-QR285 But above all, it is the food that leaves the greatest impression.Īnd to savour a meal at Parisa, we offer one tip: It’s hard to ignore that the terrace offers a view of kings, and that the attentive yet non-invasive service puts many hotels and restaurants in Doha to shame. Saffron crème brulee - the best of Persian and French dining on an open plate topped with saffron ice-cream. Just when you think Chef Najari is the consummate traditionalist, he produces a brulee zaferan for dessert. Oh, and koresht-e ghorme sabzi - kidney beans and spinach forced to fraternise with lamb and dried limes in a claypot… the dish is unforgettable. There were several other highlights: saffron-dyed shrimps, succulent lamb chops and tender beef, all served on a charcoal tabletop grill and bearing the hallmarks of a protracted marinade. Repertoire Restaurant, which serves fine American cuisine will remain closed and the business will be. And a concoction of fried-eggplant with sun-dried yogurt and mint topped with crispy garlic and onion had us smacking lips in a manner almost unfitting for this sophisticated Doha restaurant. Cincinnati Enquirer View Comments 0:00 1:27 A Florence restaurant is closing its doors. Individual bowls of yogurt with rose and raisins called mast-o-khiar are refreshing and mandatory (you won’t want to share yours). The salad-e shirazi is so dainty that every cucumber, tomato and onion is chopped to a punctilious brunoise cut. Whether intended or not, the appetisers here command attention. What’s described as grilled eggplant with tomato and garlic masks the toil behind stewing charred aubergine with eggs and spices over slow fire, resulting in a puree bursting with deliciousness. Simply put, it is an orb of magnificence.Īnother example: mirza ghasemi. A single bite, however, releases the flavour of lamb and apricots and prunes, all simmered together for hours but each still retaining its character. On paper, it’s a lentil and rice meatball. But it is the invisible, that investment of time and patience that sets Parisa in Doha’s Sharq Village and Spa in a glittering league of its own. He infuses his dishes with the delicate persuasion of saffron, sweetens his meat with fruits, and employs walnuts and pistachio for crunch – nothing iconoclastic for the cuisine. Like a stately ambassador of Persian food in Doha, the chef adheres to a classic repertoire. And it forms the essence of Chef Moghadam Najari’s beautiful cooking. Yet, time is the universal formula that generations before us have depended upon to make a fine meal. Expunged by the fast food movement too often glossed over in recipes and what so many modern cooks cannot afford.
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