cooking persian with tayebeh

 
 

THE MENU

MEAT

  1. Zereshk Polo | Jewelled Rice

  2. Morgh | Saffron Braised Chicken

  3. Shirazi Salad | Tomato, Cucumber, Onion & Mint Salad

VEGETARIAN

  1. Khoresh e Bademjoon | Braised Lebanese Eggplant w/ Persian Yellow Lentils, Tomato & Potato

  2. Saffron Rice

  3. Shirazi Salad | Tomato, Cucumber, Onion & Mint Salad

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Get to know Tayebeh…

Originally from Ilam, a Kurdish city in northern Iran, Tayebeh has been living in Australia with her husband and two young children for seven years now, after a frightening journey across the sea from Indonesia. Tayebeh’s work and studies traverse architecture in Iran to child-care here in Melbourne, but her true passion is to share her traditional Kurdish cuisine for food-lovers to learn about and dreams of opening a Kurdish restaurant. In Iran, her culture was repressed – even in Kurdish towns, the language was Farsi and it was very hard to find work – so she’s really excited to be having open conversations about all the delicious and colourful aspects of her culture and heritage.