SINGAPORE, 15 November 2018 – To celebrate World Vegan Month in November, Persian fine dining restaurant Shabestan has launched a new vegetarian and vegan menu as part of its Persian Green Month, available from today to 15 December 2018.
The special menu offers healthy, plant-based dishes for vegetarians and health-conscious diners. Each dish is centred on a key ingredient such as eggplant, okra, spinach, chickpeas and barberries, and its flavours enhanced using delicate herbs and spices such as cinnamon, cumin and dried limes.
Vegan options, made without animal-derived ingredients such as dairy and eggs, are available on request.
Madan Kishor, Corporate F&B Director said: “The Persian cuisine is as diverse and multi-faceted as its culture. There are many other types of foods besides meat-based dishes in Persian cuisine.
“Many ingredients that have been used in Persian cooking for centuries are now known as “superfoods”, foods that are nutritious and provide a myriad of health benefits. This include ingredients such as fresh fruits, herb, nuts and spices like pomegranates and saffron, etc., which are used widely in our dishes.
“Even though Shabestan is known for its meat specialities, we would like to showcase another side of Persian cuisine by introducing this menu for those who are looking for healthy and plant-based food. Our chef has put together a selection of delicious and well-balanced dishes that is sure to tickle your taste buds.”
For Persian Green Month, Iranian born Executive Chef Hamid Hosseini has created this vegetarian menu using high-quality, authentic Persian ingredients and contemporary cooking techniques to extract the best flavours for his dishes.
Some of these dishes include an appetiser platter which features five Chef Hamid’s recommended appetisers ($35); Gulf Salad, a mix of lettuce, cucumbers, onions, tomatoes, black olives and feta cheese, tossed in Shabestan’s special sauce ($14); Mirza Ghasemi, a Northern Iranian eggplant dish grilled with garlic, tomatoes and spices and served with two pieces of bread ($25); and saffron ice-cream ($8).
Shabestan is an award-winning restaurant which was recently chosen again as one of Singapore’s Top Restaurants by Wine & Dine Magazine for its overall dining experience. It is helmed by Chef Hamid who has previously worked in various Persian kitchens, from traditional kitchens in Tehran, haute-cuisine kitchens in Dubai and modern Persian kitchen in Kuala Lumpur.
