If you've been to Kandoo Restaurant lately you might have had the chance to experience al fresco dining in their new renovated garden. They have tables under the trees, a platform for a family to sit and eat in the traditional style, and a water feature. Perfect to enjoy great food on a lovely summers evening.
Photos to follow soon!

Things You'll Need:

The following items should all be finely chopped, separately:
* 1 large yellow onion
* 1 cup green onions (only use the green)
* 1.5 cups spinach leaves
* 1/2 cup italian flat-leaf parsley
* 1/4 cup cilantro leaves
* 1/4 cup chives
* 1/4 cup fenugreek leaves
* You will also need the following:
* Juice squeezed from 1 lemon
* 4-5 dried persian limes
* 1 can red kidney beans
* 1 teaspoon turmeric
* 1 boneless chuck roast
* Canola oil

1. Turn on stove to medium high. Sauté the onion in 2 tablespoons of canola oil. Wait for it to turn golden brown. Then, add the turmeric, fry for another 1.5 minutes and add chuck roast. Stir or toss well to coat in turmeric, and cook until the meat is browned well on all sides. At the same time, fry the herbs in canola oil until the color becomes deeper and you begin to smell the fragrance. DO NOT BURN! The color should be very dark green but not black.
2. Stir in fried greens to the meat & onion mixture. Add 1.5 - 2 cups of water, leaving it sort of thick, not soupy. Add the lemon juice. Lower the stove temperature, cover, and allow concoction to simmer for 1.5-2 hours, or until the greens are mostly softened.
3. About an hour (no earlier) into the simmer, add the limes. Push them down into the liquid. If you need to push the meat over them to keep them down, then you can.

Now, add the drained kidney beans. Cook 30 more minutes.

Serve with rice.

YUM! :)

Read more: How to make Persian food | eHow.com http://www.ehow.com/how_5300066_make-persian-food.html#ixzz0rmkdM4y1

Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions.

It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup:as an example Ash-e anar), kookoo (vegetable Souffle), pollo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia pollo, albaloo pollo, Sabzi pollo, zereshk pollo, Baghali Polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.

Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.

The main Persian cuisines are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs.

To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.


See you at Kandoo!

ps. dont forget that Kandoo has a garden for the summer evenings we're having AND dont forget that you can sign up on the site to receive news as it happens! http://www.KandooRestaurant.co.uk/

Hello and welcome to our first blog post.

Iran (Persian: ایران [ʔiˈɾɒn]), officially the Islamic Republic of Iran is a country in Central Eurasia and/or Western Asia.

The name Iran has been in use natively since the Sassanian era and came into use in the Western world in 1935, before which the country was widely known as Persia. Both Persia and Iran are used interchangeably in cultural contexts; however, Iran is the name used officially in political contexts.

The name Iran is a cognate of Aryan, and means "Land of the Aryans".

Did you know that Kandoo has a garden, which has just recently been renovated, and is fantastically lovely on days like today!

If you are on facebook, join us there too!... :)

Have fun in the sun!
Cemanthe