Today since we were in the area we paid another visit to Rahoon, a Persian restaurant in Burlington where we have enjoyed lunch on a number of occasions.
For Kerry Persian tea spiced with cardamom and served with saffron nabat (crystallized sugar sticks). Today I was happy to just enjoy some cold water.
A tray of three appetizer dips. From left to right:
TORSHI - Pickled vegetables
KASHKEH BADEMJOON - Eggplant, yoghurt sauce with garlic onion and mint
ZEYTOON PERUARDEH - Green olives dressed with pomegranate, walnuts, lemon and herbs.
Barberi bread for the dips.
Shared platter of BARG KABOB - Beef tenderloin strips marinated in yoghurt pepper sauce and served with ZARESH - barberries and saffron infused rice.
