On the fringe of the Singapore River at Robertson Quay lies Shabestan, known to many as the finest Persian restaurant here. I was invited to taste the recently launched 3-course seasonal set lunch that featured pomegranate, considered a fruit of heaven.
Widely used in Persian dishes, what better time to use this than now when in season. I was looking forward to this tasting, as I reminisced over the last experience that featured dishes for Nowruz, the Persian New Year.
With three starters on the appetizer menu which looked so good I would highly recommend frequenting Shabestan with a group of friends. Muhamara has become my favourite starter, the sweetness of roasted red peppers taking dominance over walnuts and molasses. Smoothly blended into a paste I had this with pita bread and a glass of Lebanese wine.
Curious to know more about this blend of wine, I found the Chardonnay, Sauvignon Blanc and Viognier grapes made for a wonderful pair to salads and appetisers. A fine accompaniment to the pomegranate bursts in my mouth as I enjoyed the refreshing salad laden with apple, cucumber, tomatoes and capsicum.
For people like me where piquant flavours are totally appreciated, the Zeytoon Parvadeh – marinated green olives with walnuts, herbs and Persian spices, certainly got my digestive juices going. With portions large enough for more than one, it reinforced the caring sharing style of Persian philosophy.
Our table looked colourful with these beautifully presented offerings, something that appealed to me greatly. Now for a main course choice. There were three on offer.
Kebab lovers and the most popular dish at Shabestan, mixed Kubideh, a combo of lamb and chicken kebabs served with basmati rice. A big distinction with the rice, is that saffron is used to colour and flavor it. Eaten with meat kebabs that were marinated so fine, I could see why they were so sought after.
Shabestan Koresh-e-Fesenjan
I was indeed thrilled to see my favourite Persian dish on the main menu – Fesenjan (above). Caspian style braised duck in pomegranate and walnut sauce, served with Persian rice, it is the first time Shabestan has extended options of this dish in chicken.
It was the highlight of my experience then and now. True to form it hit the spot yet again. I felt it was the walnut sauce that made it so delicious, creamed into a dark and tasty gravy especially when eaten with rice.
An unusual Javaher polo chicken slow cooked with Persian nuts, berries and sun-dried orange peel was served with rice laden with condiments, again making this dish so appealing to the palate. I was recommended to pair it with a Grande Reserve Rose from Lebanon. A vintage 2019, it was exuberant with mature fruits and spices.
The ambience of Shabestan lent a wonderful air to this afternoon escapade as I soaked in the smell and sound of rain pelting down outside. Dessert of Persian saffron ice cream with pistachio rounded off this lovely meal. For $48++ a fabulous deal of three courses with plenty for sharing. A “must do” I thought as I sauntered out to make my way home.
More About Shabestan
Pomegranate is one of the more special fruits in Persian culture and cuisine. It is considered as one of the “fruits of heaven” as it symbolises abundance, blessings, and more.
Pomegranates are widely used in Persian dishes, drinks, and even desserts. For your Mezze, choose between our popular Muhamara (pictured below), Zeytoon Parvadeh, or Pomegranate Salad. Mains include Kebabs, Javaher Polo with Chicken, and of course, the most famous Persian dish made from Pomegranate is the Fesenjan.
For the first time in eight years, Shabestan is introducing a Chicken Fesenjan and of course, our signature Duck Fesenjan will still be available for our regulars. This rich, flavourful, and creamy mixture of finely ground walnuts, sweet and sour pomegranate molasses is a Persian stew served with rice and is considered a luxury dish prepared only for special occasions.
Lunch ends with a Persian Ice Cream and this menu is priced at $48++ per person, with Vegetarian and Gluten Free options available from 12 pm - 3 pm daily. Reservations can be made online
