The culinary pleasures of Persia unfold at Eyvan, founded by a team of Iranians in Bandar Sri Damansara. Short of taking a trip to Tehran, this might be the ideal introduction to a set of traditional Arabian Gulf recipes not often seen in KL's restaurants.
Start with the spinach borani (RM14), a cold appetiser that's essentially a creamy yogurt dip, a refreshing way to awaken the palate. Pair that with piping-hot ash-e-jow (RM10), a smooth, robust-tasting barley soup, textured with slivers of pulled meat.
Eyvan's food feels both comforting and nourishing: Should-orders include the mirza ghassemi (RM15; grilled eggplant with fried egg), ghormeh sabzi (RM22; the quintessential Iranian stew, thickened with lamb, kidney beans and sauteed parsley and leeks), and baghali polo (RM14; rice with chopped dill). While Iran is a wine-producing nation, Iranian wine is unfortunately not available at Eyvan; thankfully though, various European vintages are, offered by either the glass or the bottle.
Eyvan Restaurant
A-2-7, Block A, Ativo Plaza, Bandar Sri Damansara, 52200 Kuala Lumpur, Malaysia. Daily, 12pm-1am. Tel: 03-6262-0199
This feature first appeared on eatdrinkkl.com
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