For a taste of Persia head to Jahan Iranian Restaurant located on Andalus Street and enjoy an authentic Iranian cuisine. The restaurant has been in Jeddah for ten years and keeps attracting customers with its appealing menu. The enticing aroma and delicious taste of typical Iranian dishes is enhanced by a décor reflecting traditional interiors and a homely ambiance.
During Ramadan, Jahan is offering a set menu for iftar and sahoor that includes appetizers, main dish and dessert for SR65 per person. Chef Mohammed Mojahidi prepared a traditional appetizer and main dish for Arab News.
Jahan Special Dish
3 skewers of marinated fillet, minced lamb and pieces of boneless chicken served with saffron rice and grilled tomato, onions and vegetables.
Ingredients & Directions
100 gm ground lamb meat
20 gm ground onion
Pinch of saffron powder
Salt and pepper
Mix the ingredients, skew and grill to taste.
250 gm lamb fillet
Marinate in a little salt, pepper, saffron and oil for 8 to 24 hours in the fridge. Cut in pieces, skew and grill. Clean a whole chicken, remove skin and cut to pieces. Marinate in a little salt, pepper, saffron, a sliced onion, a sliced green pepper, and a sliced lemon for 10 to 24 hours in the fridge. Skew and grill.
Saffron Rice (4 persons)
1. Soak 1 kilo of Iranian rice in salted water for 5 hours. Drain.
2. Put the rice in a pot full of boiling water until it is half done (not soft, not hard). Drain.
3. Put the rice in another pot with half a cup of oil and half a cup of water. Shape the rice in a pyramid, make holes in it and cover the pot tight and place on low heat for half an hour.
4. Remove cover. Dissolve a little saffron powder in quarter cup of hot water and sprinkle over the rice.
5. Cover the pot again for another 10 minutes.
Kashke Badenjan
Ingredients & Directions
1/2 kilo badenjan (eggplants)
300 gr onions
Frying oil
1 cup tomato sauce
1 tbs dried mint leaves
Pinch of saffron powder
Salt and pepper
Kashke (dried yogurt)
Garnish
1. Peal the eggplants, slice, remove seeds and fry in the oil until very soft. Remove from oil and drain.
2. Slice the onion, fry in the oil, remove and drain.
3. Mesh the eggplants and onion well and spread the mixture on a plate.
4. Dice an onion and add to the tomato sauce. Season the sauce with the saffron, salt and pepper. Spread on top of the eggplant.
5. Sauté the dried mint leaves in olive oil and sprinkle on top.
6. Add the kashke and garnish.
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