Why you shouldn't miss this Persian food festival at Lower Parel

Kebab Koobideh. To learn the recipe, Log on to www.mid-day.com

With a history of two and a half thousand years, Persian cuisine, now known as Iranian cuisine, is replete with strong scents and flavours. "The food at the courts of ancient Persia included stews flavoured with cinnamon, mint, and pomegranate, stuffed fruits and vegetables, and tender roasted meats. These dishes have influenced India too," says Swasti Aggarwal, food strategist at Foodhall where a Persian Food Festival is currently on.

Kebab Koobideh

The fest features Persian flatbreads, dips, kebabs, spice blends and desserts. You can pick up Iranian imports like figs, barberries, dried Iranian lime and pink pistachios. You can also learn to make Ghormeh Sabzi and the traditional Eggplant and Tomato Stew from a live counter.

Before you tuck into the feast, here's what's cool about Persian cuisine:
1) It is closer to Indian and Pakistani cuisine than Middle-Eastern as it uses similar spices and herbs, and relies heavily
on rice.

2) Saffron and other spices are hallmarks of the cuisine as it includes a herb platter featuring cilantro, mint, parsley, feta-like cheese and walnuts, served with every meal.

3) The recipes include generous amounts of dried and fresh fruits like plums, pomegranate, raisins and sumac
(a tangy powder made out of a berry).

4) The barberries or zereshk polo are a rich source of antioxidants including melatonin, which helps improve sleep and immunity.

5) "While dining at a Persian's home, leave a little food in your plate after you finish eating. The host considers it his duty to provide more food than you can eat," says Aggarwal.