What’s on the menu at Tabriz, the downtown core’s new Persian restaurant
Name: Tabriz Persian Cookhouse
Contact: 995 Bay St., 416-922-2017, tabriz.ca, @tabrizatbay
Neighbourhood: University
Owner: Pegah Ziaei
The food
Traditional Persian offerings (saffron chicken, braised lamb shank) and dishes unique to the Iranian city of Tabriz (herbed meatballs, walnut stew and koofteh tabrizi, a meatloaf infused with verjuice, and sprinkled with plumbs and barberries). Ziaei will soon be traveling to Tabriz along with her father to source ingredients, with the intention of offering more vegetarian options in the fall.
The drinks
Wine (house red, house white), beer (Steam Whistle, Heineken) and a signature cocktail that combines vodka, pomegranate juice and rose water. There’s also traditional Persian cardamom tea sweetened with cinnamon and crystallized sugar.
The space
Ziaei’s father is responsible for the stonework in the 48-seat space. He also planted the lemon tree and herbs that decorate the restaurant’s street-side patio.
 and dishes unique to the Iranian city of Tabriz (herbed meatballs, walnut stew and koofteh tabrizi, a meatloaf infused with verjuice, and sprinkled with plumbs and barberries). Ziaei will soon be traveling to Tabriz along with her father to source ingredients, with the intention of offering more vegetarian options in the fall.
[caption id="attachment_428649" align="aligncenter" width="5184"] Zeytoon parvardeh: olives marinated in a pomegranate-and-walnut paste. $9.[/caption]
[caption id="attachment_428641" align="aligncenter" width="4532"] Bademjoon kabab: sautéed baby eggplant stuffed with pomegranate and walnut paste. $12.[/caption]
[caption id="attachment_428640" align="aligncenter" width="5184"] Anar bij: slow-cooked pomegranate molasses and ground walnut stew with herbed meatballs, served with basmati rice. $21.[/caption]
[caption id="attachment_428642" align="aligncenter" width="3240"] Baghali polo: braised lamb shank served with basmati rice and broad beans. $22.[/caption]
[caption id="attachment_428646" align="aligncenter" width="5184"] Faloodeh: vermicelli noodles and frozen rose water topped with a scoop of saffron ice cream. $9.[/caption]
The drinks
Wine (house red, house white), beer (Steam Whistle, Heineken) and a signature cocktail that combines vodka, pomegranate juice and rose water. There's also traditional Persian cardamom tea sweetened with cinnamon and crystallized sugar.
[caption id="attachment_428651" align="aligncenter" width="5184"] Traditional Persian cardamom tea sweetened with cinnamon and crystallized sugar ($3.50), and walnut- and almond-flavoured ghorabiye cookies ($4).[/caption]
[caption id="attachment_428643" align="aligncenter" width="3240"] Pomeroni: vodka, sprite, pomegranate juice and rose water. $8.[/caption]
The space
Ziaei's father is responsible for the stonework in the 48-seat space. He also planted the lemon tree and herbs that decorate the restaurant's street-side patio.
[caption id="attachment_428644" align="aligncenter" width="3240"] The dining room.[/caption]
[caption id="attachment_428650" align="aligncenter" width="3240"] The front patio seats 20.[/caption]
[caption id="attachment_428647" align="aligncenter" width="5184"] Fresh herb used to flavour entrées are grown on the restaurant's patio.[/caption]
[caption id="attachment_428648" align="aligncenter" width="1440"] Ziaei's father planted this lemon tree.[/caption]
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