Chef Mona Poordaryaeinezhad is a culinary expert specializing in Persian cuisine, with over 30 years of experience working in prestigious hotels and restaurants across the Arab region and India. Her journey has been dedicated to preserving and promoting the rich flavors of Persian cuisine, ensuring that every dish reflects its deep cultural heritage. She has also trained thousands of students in Persian culinary arts and curated food festivals worldwide to showcase the cuisine’s authenticity.
What is the essence of Persian food, and how does it stand out from other cuisines?
Persian cuisine is a harmonious blend of flavors, where aromatic herbs, saffron, dried limes, nuts, and pomegranates play a significant role. It is a delicate balance of sweet and savory, subtle yet flavorful, making it unique compared to other cuisines. Persian food also emphasizes slow-cooked stews, fragrant rice dishes, and charcoal-grilled kebabs, each prepared with precise techniques passed down for generations. Unlike many cuisines, Persian cooking focuses on depth and layering of flavors rather than overwhelming spices, which gives it a distinctive and refined taste.
What can guests expect from the Persian Food Festival at Aloft Kathmandu Thamel?
Guests can look forward to a culinary journey through Iran, experiencing the true essence of Persian hospitality and flavors. The festival will feature a curated menu of traditional Persian dishes, including rich stews, aromatic rice dishes, succulent kebabs, and authentic Persian sweets. Each dish will be prepared with authentic ingredients and techniques, ensuring an immersive experience. Additionally, diners will get a taste of Persian culture, history, and the stories behind these timeless recipes.
Is there a particular Persian dish you recommend to someone trying it for the first time?
I would highly recommend Koresh Khalel Badam—a flavorful stew made with pomegranate molasses, walnuts, and tender lamb. It is a perfect introduction to Persian cuisine, as it beautifully showcases the unique balance of sweet and sour flavors. Another must-try is JujheKebab & Kobeda Kebab—succulent, saffron-infused grilled meat served with buttery saffron rice and chargrilled tomatoes. These dishes truly capture the heart of Persian flavors.
Nepal and Iran have rich culinary traditions. Do you see any similarities between Persian and Nepali food?
Absolutely! Both Nepali and Persian cuisines emphasize the use of spices, slow-cooked dishes, and rice as a staple. Additionally, both cultures value hospitality and communal dining, where meals are enjoyed together with family and friends. Nepali cuisine has dishes like dal bhat, which is similar to the way we enjoy rice with stews like Koresh Fasanjan. Even some of the bread varieties, such as naan, are common in both cuisines. It’s fascinating to see how food connects different cultures!
What do you hope guests take away from this Persian Food Festival?
I hope guests leave with a deeper appreciation for Persian cuisine and culture. Beyond just enjoying delicious food, I want them to experience the warmth, hospitality, and traditions of Persian dining. Persian cuisine is not just about flavors—it’s about storytelling, history, and bringing people together. My goal is to make this festival a memorable experience, leaving guests eager to explore more of what Persian cuisine has to offer.
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