Lamb Mandi at Restoran Parsia in Taman Universiti, Skudai, Johor

I am a big fan of lamb. I especially love lamb that has rich smokey gamey flavours, tender bite and smooth mouth feel.

Couple the moist flavourful lamb with a bed of fragrant fluffy yet non starchy saffron perfumed Basmati rice and eating it with tangy, refreshing herbs and juices - this is a lovely meal that takes me to food paradise like a magic carpet from Arabia.

Fortunately, in Johor Bahru, we don't have to pay a King's ransom to enjoy a wondrous meal like this. In Restoran Parsia, we can have it for under RM20 with a drink thrown in :)

In case you are wondering - this is no short cut, mass produced meal but an authentic Iranian classic. Lamb mandi or grilled lamb prepared the tedious traditional way with a large old style tandoor - the only one there is in Johor Bahru. Come to think of it, I haven't seen anything like this tandoor anywhere else in Malaysia or Singapore :P



Amin, a hands on boss, personally putting the final touches in preparing the Iranian lamb mandi using the large tandoor.





The fluffy, airy, non starchy, non greasy, saffron perfumed Basmati rice is also made with this large tandoor for that authentic, almost sensual aroma.

Was it worth all that trouble just to cook rice? Well, this picture speaks for itself :)

Amin the boss, and Jahangir the Chief Chef of Restoran Parsia

 

Amin who hails from the Shiraz district of Iran, set up Restoran Parsia to serve authentic Iranian comfort food for the Iranian community here in Johor Bahru. For example, Restoran Parsia serves Dizi which is the iconic Iranian everyday staple. As a large part of the Iranian community in JB are students at UTM (Universiti Technlogi Malaysia), Amin prices Restoran Parsia's food with their budget in mind.
 

Restoran Parsia is tucked away in Taman Universiti, and it's interior decor is simple and basic but the Iranian and Arabian food served here is delicious. The portions are large and satisfying, and reasonably priced.

Restoran Parsia is a place we return to regularly for our Iranian and Arabian food craving fix. 

Restaurant name: Parsia Restaurant (Iranian and Arabian cuisine)
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

I am a big fan of lamb. I especially love lamb that has rich smokey gamey flavours, tender bite and smooth mouth feel.

Couple the moist flavourful lamb with a bed of fragrant fluffy yet non starchy saffron perfumed Basmati rice and eating it with tangy, refreshing herbs and juices - this is a lovely meal that takes me to food paradise like a magic carpet from Arabia.

Fortunately, in Johor Bahru, we don't have to pay a King's ransom to enjoy a wondrous meal like this. In Restoran Parsia, we can have it for under RM20 with a drink thrown in :)

In case you are wondering - this is no short cut, mass produced meal but an authentic Iranian classic. Lamb mandi or grilled lamb prepared the tedious traditional way with a large old style tandoor - the only one there is in Johor Bahru. Come to think of it, I haven't seen anything like this tandoor anywhere else in Malaysia or Singapore :P



Amin, a hands on boss, personally putting the final touches in preparing the Iranian lamb mandi using the large tandoor.





The fluffy, airy, non starchy, non greasy, saffron perfumed Basmati rice is also made with this large tandoor for that authentic, almost sensual aroma.

Was it worth all that trouble just to cook rice? Well, this picture speaks for itself :)

Amin the boss, and Jahangir the Chief Chef of Restoran Parsia

 

Amin who hails from the Shiraz district of Iran, set up Restoran Parsia to serve authentic Iranian comfort food for the Iranian community here in Johor Bahru. For example, Restoran Parsia serves Dizi which is the iconic Iranian everyday staple. As a large part of the Iranian community in JB are students at UTM (Universiti Technlogi Malaysia), Amin prices Restoran Parsia's food with their budget in mind.
 

Restoran Parsia is tucked away in Taman Universiti, and it's interior decor is simple and basic but the Iranian and Arabian food served here is delicious. The portions are large and satisfying, and reasonably priced.

Restoran Parsia is a place we return to regularly for our Iranian and Arabian food craving fix. 

Restaurant name: Parsia Restaurant (Iranian and Arabian cuisine)
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

reade more... Résuméabuiyad

Dizi - A Traditional Iranian Dish at Parsia Restaurant in Taman Universiti, Johor Bahru

One of the greatest joys of food hunting for Johor Kaki blog is to stumble upon unique dishes that I would have otherwise never have a chance to try. Today, I want to share with you, Dizi - a unique traditional Iranian staple available at Parsia Restaurant in Taman Universiti in Skudai, Johor.

Dizi also known as Ābgusht (Persian: آبگوشت‎) which literally means "water meat", is a traditional Persian/ Mesopotamian mutton stew eaten with flat bread (naan). Dizi is served at Parsia Restaurant at RM12.

Amin, the boss of Parsia Restaurant, told me that this dish is commonly called Dizi, which means "stone" because it is traditionally made and served in crocks made of hollowed out rocks.



Nowadays, Dizi is served in much simpler aluminium pot, and pestle and mortar set.



Dizi stew is made with mutton, chickpeas, kidney beans, onions, garlic, potatoes, tomatoes, turmeric, and spices. The streaky meat and vegetable ingredients are cooked together for hours until it becomes an oily stew.



Amin showed me how Dizi is enjoyed. Amin demonstrated how the broth is strained from the meat and vegetables. The broth is drained into the aluminium saucer using the cap as the strainer. 


 
Dizi is then eaten by dunking pieces of the freshly baked flat bread in the rich sweet and savoury broth.

 

The tender meat and vegetable solids are then mashed in the small aluminium container using the aluminium pestle. The meat and vegetable are pressed into a paste.



The meat and vegetable paste is spread on a piece of Iranian flat bread before eating. I found Dizi a delicious and interesting dish.



The freshly baked flat bread at Parsia Restaurant is one the best that I have tasted so far.



The flat bread is freshly made right there at the restaurant.



The flat bread is baked using a clay oven or tandoor.



Dizi is a delicious traditional high calorie, high cholesterol staple to provide the needed energy for the heavy physical activity in the Iranian crop fields.

Give it a try. It's delicious and a fascinating Iranian dish.



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

One of the greatest joys of food hunting for Johor Kaki blog is to stumble upon unique dishes that I would have otherwise never have a chance to try. Today, I want to share with you, Dizi - a unique traditional Iranian staple available at Parsia Restaurant in Taman Universiti in Skudai, Johor.

Dizi also known as Ābgusht (Persian: آبگوشت‎) which literally means "water meat", is a traditional Persian/ Mesopotamian mutton stew eaten with flat bread (naan). Dizi is served at Parsia Restaurant at RM12.

Amin, the boss of Parsia Restaurant, told me that this dish is commonly called Dizi, which means "stone" because it is traditionally made and served in crocks made of hollowed out rocks.



Nowadays, Dizi is served in much simpler aluminium pot, and pestle and mortar set.



Dizi stew is made with mutton, chickpeas, kidney beans, onions, garlic, potatoes, tomatoes, turmeric, and spices. The streaky meat and vegetable ingredients are cooked together for hours until it becomes an oily stew.



Amin showed me how Dizi is enjoyed. Amin demonstrated how the broth is strained from the meat and vegetables. The broth is drained into the aluminium saucer using the cap as the strainer. 


 
Dizi is then eaten by dunking pieces of the freshly baked flat bread in the rich sweet and savoury broth.

 

The tender meat and vegetable solids are then mashed in the small aluminium container using the aluminium pestle. The meat and vegetable are pressed into a paste.



The meat and vegetable paste is spread on a piece of Iranian flat bread before eating. I found Dizi a delicious and interesting dish.



The freshly baked flat bread at Parsia Restaurant is one the best that I have tasted so far.



The flat bread is freshly made right there at the restaurant.



The flat bread is baked using a clay oven or tandoor.



Dizi is a delicious traditional high calorie, high cholesterol staple to provide the needed energy for the heavy physical activity in the Iranian crop fields.

Give it a try. It's delicious and a fascinating Iranian dish.



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

reade more... Résuméabuiyad

Chicken Mandi at Parsia Restaurant (Arab and Iranian) at Taman Universiti, Skudai, Johor

Chicken Mandi (RM18) at Parsia Restaurant in Taman Universiti, Skudai, Johor

I love the Chicken Mandi at Parsia Restaurant. The grilled chicken is fragrant with the skin outside slightly crispy and the flesh inside still moist. The chicken is served on a bed of aromatic Basmati rice and eaten with savoury yogurt and tangy vegetable dips. I enjoyed the chicken mandi so much that I asked the boss, Amin, how this delicious dish is made.

Amin graciously invited me to return one early morning to watch how Parsia Restaurant's chicken mandi is made. The process is fascinating - just watching how the chicken mandi is made makes my mouth water.



Work starts at 10am with Chef Jahangir preparing the charcoal and the grill in Parsia Restaurant's large traditional Arabian oven. This special oven is the only one that I have seen in Johor, so far.



When the charcoal is red hot, Chef Jahangir puts the pieces of marinaded chicken into the oven to grill.



After grilling in the oven for about 20 minutes, Jahangir transfers the pieces of grilled chicken to large trays partially filled with sauce. Jahangir then sprinkles the grilled chicken with ground spices and herbs.



The chicken grilled golden brown coated with a thin layer of special herbs and spices, ready for baking.



The trays of chicken are wrapped in foil and put back into the oven for baking.



Chef Jahangir pushes the heavy 200 Kg iron cover over the oven.

 

The chicken is left to bake in the oven for 45 minutes.



The freshly baked chicken mandi is ready! Amin is a very hands on boss. Here, the friendly boss is explaining to me the process of making Parsia Restaurant's chicken mandi.



Amin showing off the freshly baked Chicken Mandi, one of the most popular dishes at Parsia Restaurant.



After all that complicated and tedious process, this is the delicious chicken mandi served at the table for RM18. Personally, I feel it is good value.



Besides the chicken mandi, Parsia Restaurant cooks many other dishes using their large charcoal oven. Here, a worker is cooking Parsia Restaurant's Basmati rice.



Parsia Restaurant serves several other delicious dishes such as their popular Iranian Lamb Mandi, kebabs, stews and other Arab and Iranian classics in a simple and clean environment.

Amin and I spoke about the Arab and Iranian favourite goat's head dishes - I am looking forward to coming back to Parsia Restaurant for that :))



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Date visited: 18 Dec 2012, 16 May 2013

Chicken Mandi (RM18) at Parsia Restaurant in Taman Universiti, Skudai, Johor

I love the Chicken Mandi at Parsia Restaurant. The grilled chicken is fragrant with the skin outside slightly crispy and the flesh inside still moist. The chicken is served on a bed of aromatic Basmati rice and eaten with savoury yogurt and tangy vegetable dips. I enjoyed the chicken mandi so much that I asked the boss, Amin, how this delicious dish is made.

Amin graciously invited me to return one early morning to watch how Parsia Restaurant's chicken mandi is made. The process is fascinating - just watching how the chicken mandi is made makes my mouth water.



Work starts at 10am with Chef Jahangir preparing the charcoal and the grill in Parsia Restaurant's large traditional Arabian oven. This special oven is the only one that I have seen in Johor, so far.



When the charcoal is red hot, Chef Jahangir puts the pieces of marinaded chicken into the oven to grill.



After grilling in the oven for about 20 minutes, Jahangir transfers the pieces of grilled chicken to large trays partially filled with sauce. Jahangir then sprinkles the grilled chicken with ground spices and herbs.



The chicken grilled golden brown coated with a thin layer of special herbs and spices, ready for baking.



The trays of chicken are wrapped in foil and put back into the oven for baking.



Chef Jahangir pushes the heavy 200 Kg iron cover over the oven.

 

The chicken is left to bake in the oven for 45 minutes.



The freshly baked chicken mandi is ready! Amin is a very hands on boss. Here, the friendly boss is explaining to me the process of making Parsia Restaurant's chicken mandi.



Amin showing off the freshly baked Chicken Mandi, one of the most popular dishes at Parsia Restaurant.



After all that complicated and tedious process, this is the delicious chicken mandi served at the table for RM18. Personally, I feel it is good value.



Besides the chicken mandi, Parsia Restaurant cooks many other dishes using their large charcoal oven. Here, a worker is cooking Parsia Restaurant's Basmati rice.



Parsia Restaurant serves several other delicious dishes such as their popular Iranian Lamb Mandi, kebabs, stews and other Arab and Iranian classics in a simple and clean environment.

Amin and I spoke about the Arab and Iranian favourite goat's head dishes - I am looking forward to coming back to Parsia Restaurant for that :))



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Date visited: 18 Dec 2012, 16 May 2013

reade more... Résuméabuiyad

Parsia (Arabian and Iranian) Restaurant in Taman Universiti, Skudai, Johor

I have not tried Iranian food before and so when Amin the boss of Parsia Restaurant in Taman Universiti, invited me to try out his menu, I gladly accepted.

Parsia Restaurant is along Jalan Pendidikan 4 near Universiti Technologi Malaysia (UTM). The interior is spacious and decor was simple with a distinctive Iranian flavour and ambiance.



Amin, who is from the historic city of Shiraz in Iran, told me that there are only two Iranian restaurants in Johor Bahru. The other one is Pomegranate Restaurant which is just across the street, opposite Parsia Restaurant.

Amin let us try some of Parsia Restaurant's popular dishes.



Parsia Restaurant's Iranian Parsia Mandi at RM26 is their signature dish and one of their top sellers. The shoulder lamb flesh had full bodied lamb flavour and it had just the right tender bite - not tough and not too soft.

I especially love this rich gravy as it was also full bodied and perfumed with herbs and spices. I can't help dipping those fries in the gravy as they were so delicious when eaten with this gravy.

 

Lamb Mandi at RM20 was tender and was full of smooth smothering lamb flavour.

 

Inside the tender lamb, it was invitingly moist and juicy.

Chicken Mandi at RM14 was slightly crisp outside while inside it was juicy and tender. 

Tender, juicy and fragrant Kudideh kebab made with minced lamb at RM14.

The popular choice of chicken lovers, this chicken kebab at RM18.

Loghmeh kebab which is a combination of lamb and chicken at RM19. I like this combination as the richer flavours of lamb blended well with the relatively bland chicken. The juicer lamb also complemented the drier chicken giving the whole dish an interesting texture.

All the Iranian mandi dishes are served with this fragrant Basmati rice. The long grain, nutty rice is boiled in soup made by boiling lamb bones. The rice grains were infused with the aroma of lamb and herbs. It may look fluffy and light yet it had full bodied taste and smothering flavours.

Many Iranians must have yogurt with their meals. This yogurt tastes very similar to cottage cheese, except that it is like very soft bean curd in texture. The motif on top is made with mint leaves.

 

 

 

Iranian food is eaten with lots of tangy and savoury dips and salads made with fresh lime, tomatoes, mint and herbs.

 

 

Amin told us that Iranians eat a lot of lime with their food. This is lime powder which is sprinkled on food in much the same way we in Malaysia and Singapore use chili powder. Adds zing to everything that it is peppered with.



We tried this Iranian fizzy drink with fruit flavours like peach and pomegranate. Interesting and pleasant, worth a try at RM4 each.

I enjoyed my first experience with Iranian food today. The meals were tasty and hearty with strong emphasis on full bodied flavours.

Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Date visited: 18 Dec 2012, 16 May 2013

I have not tried Iranian food before and so when Amin the boss of Parsia Restaurant in Taman Universiti, invited me to try out his menu, I gladly accepted.

Parsia Restaurant is along Jalan Pendidikan 4 near Universiti Technologi Malaysia (UTM). The interior is spacious and decor was simple with a distinctive Iranian flavour and ambiance.



Amin, who is from the historic city of Shiraz in Iran, told me that there are only two Iranian restaurants in Johor Bahru. The other one is Pomegranate Restaurant which is just across the street, opposite Parsia Restaurant.

Amin let us try some of Parsia Restaurant's popular dishes.



Parsia Restaurant's Iranian Parsia Mandi at RM26 is their signature dish and one of their top sellers. The shoulder lamb flesh had full bodied lamb flavour and it had just the right tender bite - not tough and not too soft.

I especially love this rich gravy as it was also full bodied and perfumed with herbs and spices. I can't help dipping those fries in the gravy as they were so delicious when eaten with this gravy.

 

Lamb Mandi at RM20 was tender and was full of smooth smothering lamb flavour.

 

Inside the tender lamb, it was invitingly moist and juicy.

Chicken Mandi at RM14 was slightly crisp outside while inside it was juicy and tender. 

Tender, juicy and fragrant Kudideh kebab made with minced lamb at RM14.

The popular choice of chicken lovers, this chicken kebab at RM18.

Loghmeh kebab which is a combination of lamb and chicken at RM19. I like this combination as the richer flavours of lamb blended well with the relatively bland chicken. The juicer lamb also complemented the drier chicken giving the whole dish an interesting texture.

All the Iranian mandi dishes are served with this fragrant Basmati rice. The long grain, nutty rice is boiled in soup made by boiling lamb bones. The rice grains were infused with the aroma of lamb and herbs. It may look fluffy and light yet it had full bodied taste and smothering flavours.

Many Iranians must have yogurt with their meals. This yogurt tastes very similar to cottage cheese, except that it is like very soft bean curd in texture. The motif on top is made with mint leaves.

 

 

 

Iranian food is eaten with lots of tangy and savoury dips and salads made with fresh lime, tomatoes, mint and herbs.

 

 

Amin told us that Iranians eat a lot of lime with their food. This is lime powder which is sprinkled on food in much the same way we in Malaysia and Singapore use chili powder. Adds zing to everything that it is peppered with.



We tried this Iranian fizzy drink with fruit flavours like peach and pomegranate. Interesting and pleasant, worth a try at RM4 each.

I enjoyed my first experience with Iranian food today. The meals were tasty and hearty with strong emphasis on full bodied flavours.

Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Date visited: 18 Dec 2012, 16 May 2013

reade more... Résuméabuiyad