Pars Iranian Kitchen
Devenez perse au Pars Iranian Restaurant
Pars Iranian Restaurant est une franchise qui a conservé sa popularité et son accessibilité dans ses cinq établissements dans toute la ville, dont un à Al Jafiliya. Appréciez la cour pittoresque où vous pouvez prendre place, ainsi que le décor antique et les influences perses anciennes, et goûtez les plats traditionnels, viandes grillées, poisson, ragoûts iraniens et pâtisseries et douceurs iraniennes fraîchement préparées.
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55,28681276 25,23161061 Iranian Kitchen/@25.23161061,55.28681276
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  • Pars Iranian Kitchen

    Dimanche to Samedi, 6:00pm to 12:30am

    +971 [0] 4 398 3107

    Al Jafiliya , Bur Dubai

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  • A essayer
    Nous avons été agréablement surpris de la cuisine Iranienne. Tout est délicieux, copieux, et très frais. les prix sont raisonnables
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  • the juiciest kebabs ever
    Love the mutton kebabs in this place. And the flat bread, white cheese and salad platter that they serve as a starter. these guys are very good. The lentil soup is good in winters too. And dont forget to order the 'noon khamen' (choux pastry filled with rose flavoured whipped cream) it's to die for!!
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  • Decent, mid-priced Iranian restaurant
    Pars is one of the well-established, mid-priced Iranian restaurants which does everything well, not fantastic, but good enough. Their kababs are varied and authentic enough to please all but the die-hard kabab enthusiasts. My favourite is the shrimp kabab, something not everyone serves; certainly not well. It is simply delightful with a squirt of lime. But it’s their crowd pleasing mixed grills they are most famous for. Served with a combination of best-sellers – Lari, Joojeh, Koobideh, Shrimp and Fish there’s usually a kabab there to please everyone. Their khoreshts (stews) are very good. I choose them rather than the kababs every time. If available when you visit, try the Ghormeh Sabzi – bite sized pieces of lamb stewed in a sautéed blend of fragrant herbs; mainly spinach, parsley, coriander, and seasoned with the key herb, dried fenugreek leaves (called shambalileh in Persian), which gives it its peculiar flavour. Pars does a decent Ghormeh Sabzi. Also worth trying is their Baghali Polo Mahicheh – slow cooked lamb shanks served with rice infused with finely chopped dill and mixed-in broad (fava) beans – it’s absolutely brilliant. And then you have that lovely minted tea to have with Iranian profiteroles, or cream puffs (noon-khamei in Persian) from the Iranian Sweets Palace next door to end your meal – bah bah! It doesn’t get much better than that, hey?
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