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In celebration of Nowruz and the coming of spring, our team experienced an immersion into classic Iranian cuisine by visiting Pomegranate Restaurant, a staple of the city since 2003.
Walking into Pomegranate, we were immediately met by the array of authentic Iranian decorations that cover the space from floor to ceiling. Bright tapestry and mosaics line the walls, Farsi script recite poems on the paneling, and glass chandeliers hearken back to antique lighting.
Moving to the tasting portion of the experience, our table was treated with the array of appetizers. While each carried an original and authentic flavour profile that perfectly matched the warm barbary bread, the common theme of sweet, sour, and savoury brought a harmonious feeling and consistency to the experience. Some dishes that we particularly loved were the mirza qasemi, a smoky eggplant, tomato, and garlic dip, and the zeitoun parvardeh, green olives marinated with walnut and pomegranate molasses.
For main courses, the favorite of the table was the special galiyeh mahi, an aromatic fish, herb, and tamarind stew served with basmati rice (in honour of fish for Nowruz). Other notable dishes were the fesenjaan, a stew of walnut and pomegranate, and the baqali polo, a braised lamb shank served with basmati rice steamed with dill and fava beans.
For dessert we were treated to bastani akbar mashdi, saffron and rose water ice cream with clotted cream and pistachios, followed by pipping hot Persian tea and nokhodchi, chickpea shortbread cookies.
If you’re looking for a great experience with delicious Iranian dishes, head to Pomegranate at College and Bathurst.
