Shabestan has been serving authentic Persian and Middle Eastern cuisine since 2013, and is best known for its signature charcoal-grilled kebabs and mezze. Executive Chef Hany Moustafa Basyouni Gabr helms the kitchen, using traditional Persian cooking techniques.
Start the meal with the Appetiser Platter ($46) for chef’s selection of 5 appetisers chosen; or the Mirza Ghassemi ($28) for the traditional Iranian appetiser of grilled aubergine, distinct to the Northern Iran and Caspian Sea region. For a classic Persian soup, the Ash Reshth ($13) features Persian noodles, beans, spinach, herbs and kashk. For a taste of Shabestan’s most popular kebabs, the Shabestan Platter features the chef’s recommended specialty platter ($112.50/2 pax or $209/4pax).
A la carte charcoal grilled kebab favourites include the Lamb Kubideh ($43); Shah Pasand Chicken ($45), a special recipe from the Gulf for tender boneless chicken breast marinated in saffron and Persian herbs; and the classic Chicken Masti ($43) from southern Persia for boneless chicken leg marinated in yoghurt and Persian herbs.
Persian cuisine has always been famous for its rich stews, and Shabestan offers a hearty variety, with chef specials being the Lamb Khoresht-E-Bamieh for lamb cubes and okra in a tomato-garlic sauce; and Ghormeh Sabzi for fresh lamb cooked with red beans, herbs and vegetables (both $37.50 each and served with Persian rice). Priyanka Elhence
