“If I had to choose only one restaurant in town in which to eat at every night this might be the one.” “The best chicken I have had all year long was at Bandar.” “Paradise found! Bandar offers Persian cuisine in historic downtown site.” “Bandar a taste of Persian Perfection.” “Bandar prepares the finest Persian food in the city.” “Like any good Persian restaurant. Bandar has it all.” “Bandar is a tasty adventure in the Gaslamp.” “Dining in elegance, indoctrinate yourselves to the culinary joy of Persian cuisine.” A “Wonderful addition to the Gaslamp.” “Recognized as one of the area’s Top Restaurants rated excellent.” “Bandar is a winner no doubt about it.” “Bandar has been voted a favorite restaurant by readers of San Diego Home and Garden.” “Bandar voted as the best ethnic and Persian restaurant in San Diego.” Iran In American Time The former careers of restaurant owners are often interesting, and that of Behrooz Farahani, the 41 year old owner of the new downtown Persian restaurant, Bandar, is no exception. He graduated from the University of Tehran as a certified architect, soon owned his own architecture firm, was married, and had twin daughters. On a visit to San Diego nine years ago, he decided he could provide his family a better life here. His parents, especially his mother, in Arak, Iran wept over the move. But that didn’t prevent the young Farahani family from emigrating. “I had no problem getting work as a draftsman in San Diego,” Farahani explains, “but at first we felt homeless, far away from those we loved. We went to Kolbeh Restaurant just to see other Persians. I was there so much I was offered a job as Manager. The restaurant business was well known to me because my father owned a café back home.” Shortly thereafter he left Kolbeh and opened Sadaf Restaurant, on Pearl Street in La Jolla. Whenever I dine at Sadaf, it is full of Middle Easterners and Persian students, some whom say they eat there almost every night. The success of Sadaf notwithstanding, Farahani was in a partnership. He longed to operate a restaurant with his wife and two stunning daughters, now 16. After a six month search for the site, he decided on one in the Gaslamp. Known as Historic Building #16, it was built in 1905. A plaque outside testifies to the buildings age and it’s many previous tenants: the Exchange Cocktail Lounge, a card room, a Mexican Restaurant, a pawnshop. Zingaro Café, the last occupant, made no claims on the public attention, possibly because of the café’s somewhat shabby appearance. The building’s condition only whetted Farahani’s appetite. He wanted to use his architectural skills. Since the site was historical, many restrictions were imposed on him. For example, he could not tear down an original brick wall. Instead he and his wife, Shokooh, washed every brick by hand. They plastered the other walls and painted them white. I was pleased to see beige half curtains on the upper windows, as well as a beige awning. I don’t know who started the trend of uncurtained windows in downtown (Croce’s?), but I hate the fishbowl effect when I am eating. I can never get enough of the Dolmeh a grape leave stuffed with a mixture of ground beef, split peas, cilantro, tarragon, green onions, and a Persian spice called marzeh. At Bandar, the dolmeh are light and delicate. For a real Persian treat, try the made on the premises, Persian style yogurt. If you like pickled vegetables, by all means try torshi, a mixture of chopped pickles, carrots, cauliflower, eggplant that’s marinated in grape vinegar. A little of this goes a long way- it’s best for a large party. Meat eaters should select the Bandar Special, a combination of charbroiled filet mignon, lamb and chicken all without a bit of fat. It’s served with rice, a broiled tomato, and salad. The bestseller at Bandar for meat lovers is the charbroiled filet mignon and ground beef molded into strips. Our party of four ordered filet mignon and ground strips; boneless lamb kabobs. Chicken Barg, thin strips of charbroiled chicken, and the vegetarian dish. I tasted a forkful of the vegetarian dish Desserts are made by a friend of Farahani’s who lives in Orange County. Try the zoolbia. This confection, which resembles a corn fritter, is soaked in rosewater and honey. Even richer is bamieh, a thin, circular pastry. Both are very sweet. When I phoned in Saturday night to ask about the hours, the restaurant was full and ten people were waiting outside—proof that the proof that the product is first rate. ____________________________________________________________________________________________________________ Union Tribune’s Dining Guide Specializing in Persian cuisine, Bandar has been applauded by restaurant critics and has won numerous awards. This handsome Gaslamp Quarter establishment richly deserves the accolades it has earned. Adas polo (juicy chunks of charbroiled chicken served with saffron flavored basmati rice tossed with lentils, black currants and dates) is one of the most popular entrees. Chicken Barg (a huge, juicy filet of marinated chicken breast) comes to the table a beautiful burnished bronze after just the right amount of charbroiling. It is served with a charbroiled tomato and basmati rice. Beef eaters swoon over Soltani (marinated filet mignon charbroiled on a skewer and strips of intriguingly seasoned ground beef, also skewered and charbroiled. Bandar’s stews are among its most exotic preparations, especially the ghormeh sabzi (veal shank accented with parsley, cilantro, leeks, chives, fenugreek and onion with red kidney beans and dried lime), serve with basmati rice on the side. Service at Bandar is quick and courteous, but it’s also relaxed; dinners can feel comfortable lingering in cool sophisticated décor. ____________________________________________________________________________________________________________ San Diego Daily Transcript Framed awards cover an entire wall, from ceiling to floor, from Zagat Guide to every major magazine and critic in San Diego. And the awards are well-deserved. Bandar restaurant offers outstanding Persian cuisine at prices that are completely reasonable given the ambiance of the restaurant, the quality of the preparation and the sheer volume of the food that comes on each plate. Persian food preparation is very healthful. Dishes are practically fat free and the meats are often charbroiled. No artificial ingredients or additives are used at Bandar. We began with a medley of salads: green salad with fresh tossed mixed greens and the special house dressing of olive oil and fresh lemon juice. The lettuce was torn into large leaves that were easier to handle than most salads and was sprinkled with feta cheese. The dressing was incredibly light, with a subtle but definite lemon flavor. Best of all the salad came very cold, just the way it’s supposed to be served. We also had shirazi salad, a combination of chopped cucumbers, tomatoes, parley, onions, and dressing of olive oil, lime and black pepper. The salad in finely chopped and diced a Middle Eastern tradition with a distinctive dressing. At the end we mixed the two salad together to create a very tasty combination. The portions are huge. For entrees, we ordered fish kabobs, fresh filet of fish dipped in saffron sauce charbroiled and served with fluffy basmati rice. The fish was grilled to perfection, dark on the outside but moist and juicy on the inside. The peppers, onions, and tomatoes that were grilled with were very tasty and the small mountain of basmati rice delightfully sprinkled with saffron - a spice that is actually more expensive than gold. For a meat dish we had Baghala Polo a whole baby lamb shank simmered in sauce and served with imported basmati rice mixed with dill and baby lima beans. The lamb was tender and moist, literally falling off the bone. I was able to get delicious marrow out of the bone center. The rice was flavored with dill, and the beans exploded with flavor in mouth. On previous occasions, we had enjoyed dinner dishes that contained strips and chunks of grilled chicken, lamb and beef that were spiced tantalizingly. Stews are offered that look outstanding and smell divine. For non-meat eaters Bandar offers a good vegetarian selection. Bandar has a good wine list that is a representative of popular California favorites. I was disappointed at not finding interesting foreign wines, perhaps even an Iranian selection, but I consoled myself with a very flavorful Persian Tea. Desserts feature traditional Baklava and the omnipresent tiramisu. We sampled faloodeh, a shaved ice flour and sugar dish the literally melts in your mouth and tastes like coconut –but without the calories. Persian food is a terrific value at Bandar. Reservations are recommended. The restaurant is located at 825 Fourth Avenue in the Gaslamp Quarter. Bandar Fine Persian Cuisine If you’ve never tried Persian cuisine, have an adventure at the best Persian restaurant in the city. Beautiful interior offers upstairs garden room. All preparations are low fat. Specialties: Marinated beef and grilled chicken (in strips or kabobs) boneless lamb filet mignon strips entrees served with tons of different rice preparations (best are with dates or lima beans) stuffed grape leaves and purred eggplant are magnificent. Dining Tip: Very inexpensive lunch. Take home any food you cant finish. ____________________________________________________________________________________________________________ Since opening their superb Bandar Persian Restaurant in the Gaslamp Quarter, owners Behrooz and Shokooh Farahani have enjoyed outstanding reviews by some of San Diego’s most discriminating critics. One claims Bandar has the best chicken in town another said Bandar is “just about perfect.” Now you can add this columnists to the list: Bandar is a winner – no doubt about it. At 825 4th avenue, Bandar is a trendy restaurant, contemporary in design with a stylish dining room and a neat little sidewalk patio, ideal for these balmy summer nights. Persian cuisine represents specialties from a wide area in the middle east. Most dishes are low fat using fresh ingredients and fabulous flavors you will get hooked on the food at Bandar. Start your meal with an appetizer such as Kashk O’ Bademjan (sautéed cooked eggplant with yogurt, mint, onion). The stuffed grape leaves are delicious. Some of Bandar’s signature dishes are the naderi kabab (chunks of perfect tenderloin, marinated like all Bandar’s meats served with tomato and a generous mound of terrific basmati rice). There’s a chicken kabob, lamb kabob, filet kabob, fish kabobs, and combination kabobs. One big hit is the lamb shank simmered to juicy perfection in Bandar’s own sauce, with dill, lima beans and basmati rice. Vegetarian and light eaters will be happy at this fine restaurant, which also serves lunch. Open daily. Call 238-0101. Dining in Elegance We recently ate at the newest most elegant Persian Restaurant in town. First let’s begin with the name. Bandar in Farsi means Port. Because San Diego is a port city. It reminds Behrooz Farahani and his wife who come from Tehran a little bit of home. Along with a smooth cabernet sauvignon, we had a variety of appetizers that included a homemade yogurt mixed with chopped cucumber and mint, torshi which is a mixture of aged carrots, cauliflower, eggplant and herbs marinated in grape vinegar and dolmeh which are cooked grape leaves stuffed with ground beef , rice, tarragon, split peas green onions, basil, parsley and herbs. Mac and I decided that the eggplant with mint and fried onion was our favorite. Lavosh bread helped scoop up every last drop. Most of the entrees are fat-free and charbroiled without artificial ingredients or additives. All the chicken, lamb, beef, fish, and veal shank dishes come with a generous helping of rice topped with saffron. Mac chose the combination platter of filet mignon, charbroiled lean sliced lamb, and the most succulent tender chicken marinated in saffron. It came with a huge mountain of the above mentioned rice, and a charbroiled tomato and a salad of lettuce tomato, cucumber and red cabbage with light olive oil and fresh lemon dressing. My lubia polo a distinctive Persian dish found in every Persian restaurant in San Diego, consists of chopped green beans and diced beef cooked in a fresh tomato sauce with herbed seasoned basmati rice. Bandar’s version comes with a charbroiled tomato and a skewer of lean ground beef. The accompanying shirazi salad ( diced tomato, onion, cucumber, parsley, and herbs mixed with a light drizzle of olive oil and fresh lemon) comes in a red cabbage shell. In addition to a chicken and beef sandwich, there are 12 hot lunch specials like the koobideh kabob (lean ground beef) served on a bed of fluffy basmati rice and a charbroiled tomato. There is also lamb shank, veal shank, or a filet mignon kabob. Sumac, a darkish paprika-like powder is the main spice used. For dessert, Persian ice cream and faloodeh (sweetened, shredded ice flour) if you have never tasted these iced treats here is opportunity. They’re made on the premises with saffron and cherries and the ice cream is like no other. With it we had small pastries made simply with flour, honey, rosewater, and sugar. Along with espresso, latte, and cappuccino, a yogurt based drink called dough, is available as well as hot Persian tea served in a glass. Take a break from pasta or Southwest routine and indoctrinate yourselves to the culinary joy of Persian cuisine lovingly prepared and elegantly served by the Farahani family at Bandar. Date: January 7, 1997 Dan Erwine, host: These Days in San Diego. Though we may be fully committed to our new year, 1996 is still close enough to so that its events and excursions have not yet faded into memory. While some flavor of the last year lingers, restaurant reviewer Stephen Silverman wants to look back over 1996 and hand out a few honors. Stephen Silverman reporting: Picking out the best and the worst dining experiences of any year is easy when there are stand-outs. And its also the most difficult when the food is ho-hum Still, there are winners and losers every year, so here’s my opinionated list of the twelve months of good and evil, food-wise of course. The best chicken I had all year long was at Bandar, a Persian restaurant of all places. It’s in the Gaslamp and it’s the charbroiled, boneless chicken you want. You will be delighted…. San Diego Daily Transcript In San Diego a restaurant that bills its fare as “Fine Persian Cuisine” might risk scaring off city’s less adventurous diner. First, the word “Fine” simply sounds like it means “expensive” to many business lunchers. Next “Persian” conjures visions of mosaic minarets, flying carpets and food that’s possibly too spicy or exotic to be digestible. Fortunately, for Bandar Restaurant, Persian (or Iranian) food can please the most down to earth, meat and potatoes palates. The Gaslamp eatery, kitty-corner to Horton Plaza, does a great job of presenting the Middle East’s most delicate and complex cuisines, offering large portions at fair prices in a laid-back yet elegant setting. We are started with the Combo Appetizer a nice way to munch and peruse the menu while catching up with table companions. Along with a basket of lavosh, the unleavened Persian bread (A rectangular, thinner cousin to the tortilla) comes dipping rights to the Kashk O’Bademjan ( a savory eggplant puree). Nearby lay Must O’Mousier, a yogurt and shallot puree; Dolmeh (stuffed grape leaves, much more refined than the Greek version); and a hunk of feta cheese. Our dipping skills improved to the point where we enjoyed scooping up chunks of shirazi salad (chopped cucumber, tomatoes, onions, & parsley) with bread spoons. On a recent visit, Feerst ordered a vegetarian dish, Gheimeh Bademjan or “as stonement”. The split pea, eggplant and tomato stew tasted less holy and more hearty – especially when bites alternated with tastes of the saffron rice that accompanies every dish. On each table there is shaker full of red powder- sumac, made from some powerfully, flavorful flowers. Shake a bunch over a bite of rice and try it; chance are you’ll be shaking out some more before your meal is done. Sumac can be purchased at most middle eastern groceries; it perks up grilled dishes and rice like nothing else. The Dining Guide If your knowledge of Persian culture is rugs or cats, its time to expand your horizons in the gastronomic sense, at the very least. And if you’re already familiar with the rich blend of flavors, textures and aromas that defines the food of Iran – formerly known as Persia –there’s good news. Bandar Persian Cuisine, one of the Gaslamp Quarter’s latest arrivals, should satisfy the neophytes and connoisseurs or Middle Eastern cuisine. Owner Behrooz Farahani, his wife and two daughters open Bandar (which means port or harbor) about six months ago in of the historic buildings on Fourth Avenue. They’ve done a beautiful job of remodeling the dining room, which includes both brick and painted walls, flattering indirect lighting from columnar lamps and cool contemporary look. But the menu says traditional, authentic Persian all the way. Bold flavors such as garlic, onion, dill and mint predominate, adding up impressions of complexity and intrigue, rather than drop-dead spicy heat. Meats include, beef, lamb, and chicken, usually charbroiled, occasionally stewed. Always, mountains of fluffy basmati rice round out the plates. The entrée lineup is dominated by the beef and chicken, and both are prepared deftly. Kebab preparations in particular stand out. There’s something deliciously primal about food cooked fire on a stick – especially good red meat. The classic shish kebabs of marinated filet mignon inspired oohs and aahs over the tender beef carefully trimmed of all the fat and the lightly singed bell peppers, onion, and tomatoes. A lovely marinade which is used with the chicken and lamb as well, yielded smoky, exotic notes of saffron and garlic. The kebab-style boneless chicken was as good as the filet – simple yet flawlessly executed. I tried the version that uses marinated chicken breast but you can also get one made with Cornish Game Hen. And finally, lamb lovers will revel in the kebabs of slightly rare marinated lamb punctuated with vegetables. The basmati rice that accompany each entrée us generally flavored with saffron (some versions are spiked with dill) tastes wonderful and served in amounts sufficient for a small country. Among other specialties of the house is the veal shank stewed with assorted beans in a snappy tomato sauce. This entrée may be ordered without meat if you prefer. And I loved the baghala polo a Persian spin on osso buco that found lamb shank with meaty broth partnered will dill and saffron rice. Upstairs there’s a private dining room that can reserved for large parties or special occasions. Gaslamp Quarter Connection Add Gaslamp Quarter Connection to the long list of those who recommend Bandar for fine Persian cuisine. This restaurant is located across Horton Plaza in the Gaslamp Quarter offers an array of favorites found in restaurants offering Middle Eastern cuisine. Not knowing much about Persian food, but having heard the ravings of so many of my friends, I was very much looking forward to doing this month’s feature. Bandar can accommodate private parties and catering as well. Like I previously mentioned, I was unfamiliar with Persian cuisine and was to be quite honest, a bit skeptical of what to expect. To start out, our server presented us with a fresh green salad that was a simple combination of lettuce, tomato and cucumber, topped with crumbled feta cheese and a tangy special house dressing made of olive oil and fresh lemon juice. It was a large heaping bowl more than enough for two people to share. The vegetables were fresh and it’s simplicity was refreshing. From the menu we were treated to the combination appetizer which is said to be a favorite of most who visit Bandar. I could immediately see why. It consisted of Kashk O’ Badejman which is sautéed cooked eggplant with a topping of Kashk (a special homemade yogurt), mint and sautéed onions. It had pleasant texture which is similar to puree and the fresh lavosh complimented it wonderfully. Also it included on the combination platter was the Dolmeh which is their famous grape leaves stuffed with ground beef , rice, tarragon, split peas, green onions, basil, parsley, and herbs. This is considered their homemade specialty and it was delicious. The last item on our combination was Must O’Mousier. I drizzled a fair amount of this sauce over the grape leaves and together with a small piece of feta cheese was extremely delighted with my experience of Persian cuisine thus far. I would consider these two items a don’t miss and would somewhat feel as if I had not experienced Persian food without having tried them. Considering the vast menu wide variety of choices. I was appreciative of that out hosts were gracious enough to prepare an sample platter for us. Any decisions made from the delicious menu if this menu is hard to come by. Our server presented our managing editor and me with three of their most highly recommended items. The Shish Kabob they prepare is a large portion of fine cuts of marinated, extremely juicy, chunks of filet mignon. These huge beef pieces are skewered and charbroiled to perfection along with fresh tomatoes, onions, and bell peppers. Next on our platter was a boneless Lamb kabob which was also charbroiled . It is a boneless baby spring lamb tenderloin made with Bandar’s special sauce also served with charbroiled vegetables. These dishes were both similar in style but provided a flavor which was distinctly separated each. They were both outstanding and I would recommend both to hearty meat eaters. For those of you who prefer a lighter meat dish, the final addition to our meal was the boneless chicken kabob. These are chunks of charbroiled boneless chicken marinated in Bandar’s special sauce of saffron, onion, and lemon juice. They were tender and flavorful and this became a personal favorite of mine as well as my managing editor. All the dinners were served with basmati rice that is imported fresh to Bandar, and each table is supplied with fresh lavosh bread which serves as a wonderful compliment to your meal. For desert we took our server Allec’s recommendation of the Faloodeh. For anyone who would like to experience a truly Persian treat, this is the desert for you. It is a frozen dessert made of shaved ice flour, sugar, and rose water. I have never tasted rose water and it offers a distinct and aromatic flavor to this Persian dish. Combined with starch noodles, it was topped with lime juice and sour cherries. I must say, I have never experienced such an interesting combination of texture and flavors in my life. For those wanted an authentic Persian experience it is a must. Having stuffed ourselves we decided that not be a complete meal unless we had a glass of Persian tea. I was extremely impressed with the quality and quantity of the food served at this architect’s restaurant. I must admit that I was so impressed with my meal at Bandar I returned three nights later to again delight in the boneless kabob (as did three of my friends) . Feeling guilty of such a recent return, I was reminded that most Persian food is primarily fat free and charbroiled , so what’s the harm? Rarely do you find such flavors coming forth from food carrying little or no preservatives and that is quite honestly a very healthy meal.
Authentic Persian Cuisine The best authentic Persian food in the city is prepared here at Banda in the Gaslamp District. It’s sensuous, low fat, and pleasing to the sight as well as the palate. Bandar has enjoyed outstanding reviews by some of San Diego’s most discriminating critics. The San Diego Union Tribune says “Bandar is a winner- no doubt about it.” With its narrow sidewalk terrace; the indoor dining room is bright, spacious and comfortable. Whether it be stuffed grape leaves, naderi, chicken, lamb, filet, fish, or combination kabobs or the lamb shank, there is something to delight every taste. Most dishes are low fat, using fresh ingredients and fabulous flavors – you’ll get hooked on the food at Bandar. Vegetarians and light eaters will as happy as those with large appetites. Kashk-e Bademjan Peel eggplants and cut into four lengthwise slices. Place in a colander and soak in water and 2 tablespoons salt to remove bitterness. Let stand for 20 minutes. Rinse with cold water and pat dry. Brush the eggplant with egg white on all side to use less oil in the frying process. Heat the 2 tablespoons of the oil in a skillet and brown eggplant slices on all sides over medium heat. Drain over a paper towel. Preheat oven to 350 degrees. Brown the onions and garlic in 2 tablespoons oil. Add turmeric and mint flakes and set aside. Alternate layers of eggplant with layers of onion and garlic mixture in a long oven proof dish. Pour ½ cup water over the layers, sprinkle with salt and pepper, cover and bake in the oven for 20 minutes or until tender. When eggplant is done, adjust the seasoning with salt and pepper and keep warm until serving. Serve from the baking dish with pita bread. Jujeh Kebab 1 tsp ground saffron dissolved in 2 tablespoons hot water (divided use) Basting Liquid Juice of 1 lime ¼ cup butter, melted In a large bowl, combine half the saffron water and the lime juice, 2 tablespoons olive oil, onions, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 6 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Otherwise, preheat the oven broiler. Skewer the tomatoes. Speak wings, breasts, and legs onto different skewers. They require different cooking times. Add the juice of 1 lime and the remaining saffron water to the melted butter. Add ½ teaspoon salt and ½ teaspoon pepper. Mix well and set aside. Paint the tomatoes and chicken with the basting mixture. Grill the chicken and the tomatoes for 8-15 minutes (drumettes need less time to cook) putting the legs on first then the legs and wings. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather pink. Serve on a bed of basmati rice or with lavosh bread. Garnish with lime juice and sprigs of parsley. Saffron-Steamed Rice 3 cups long grained basmati rice Clean and wash 3 cups of rice five times in warm water. Combine all the ingredients except the saffron water in the rice cooker, gently stir with a wooden spoon and start the cooker. After 1 ½ hours pour saffron on top of rice. Unplug rice cooker. Allow rice to cool for 10 minutes without uncovering the pot. Remove the lid and place a round serving dish over the pot. Hold the dish and the pot tightly together and turn them over to unmold rice. The rice will be shaped like a cake. Cut into wedges and the rice will unmold. Zereshk Polo 3 cups long-grain basmati rice Clean and wash rice five minutes in warm water Place Cornish game hens in a baking dish. Stuff with onion halves and garlic and sprinkle with salt, pepper and 1 teaspoon saffron water. Cover and bake at 350 degrees for 1 ½ to 2 hours Clean the barberries by removing stems and placing the berries in a colander. Place colander in a large container full of cold water and allow to soak for 20 minutes. The sand will settle to the bottom. Take the colander out of the container and run cold water over the barberries. Drain and set aside. Sauté the sliced onion in 2 tablespoons butter, add barberries and sauté for just 1 minute over low heat because barberries burn easily. Add sugar Mix well and set aside. Bring 8 cups water and 2 tablespoons salt to a boil in a large non stick pot. Pout the washed and drained rice into the pot. Boil briskly for 6 – 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains, if it feels soft it is ready to drain. Drain rice in a large fine mesh colander and rinse with 2 or 3 cups lukewarm water. In the same pot heat 4 tablespoons butter and 2 tablespoons water. In a bowl, mix 2 spatulas of rice the yogurt and a few drops of saffron water and spread the mixture over the bottom of the pot to form a tender crust. This is called tah-dig Place 2 spatulas of rice in the pot, then sprinkle ½ tsp cumin over the rice. Repeat these steps, arranging the rice in the shape of a pyramid. This shape allows room for the rice to expand and enlarge. Cover and cook for 15 minutes longer over low heat. Remove pot from heat and allow to cool. Cover for 5 minutes on a damp surface free crust from bottom of the pot. Remove lid and take out two tablespoons of saffron flavored rice and set aside to use as a garnish. Gently take one spatula full of rice at a time and place rice on a serving platter alternating rice with barberry mixture. Mound the rice in the shape of a cone. Cut the chicken and arrange the chicken on the platter. Decorate the top of the mound with the saffron flavored rice, almonds, and pistachios. Events Whether you are planning an event or an elegant banquet for a special occasion our meeting and function rooms provide the ambiance and capabilities to meet your every need. Make a grand impression at your next event at BANDAR and enjoy our professional team in an ambiance of warmth and elegance. You will have the luxury of concentrating on your guests while BANDARs’ professional team of caterers and event planners attend to every detail. Meeting Room With flexible capacity and creative solutions from our special event planners Extraordinary Facility! Enjoy our professional team in an ambiance of warmth and elegance Bandar designed to excite your senses! We created meetings facility by bringing experienced staff, classic menu, elegant ambiance, all together. Catering Private Parties Catering Allow Bandar’s award-winning chef to create a gourmet dining experience for your next special event. At Bandar you will find a talented team who will bring a fresh approach to the art of catering and banquets. Your dining experiences will be executed with precision and style down to the very last detail. Our chef can customize your affair and deliver a unique dining experience. Meetings Have your next meeting in one of our extraordinary private dinning areas. You will be surprised by the tranquil beauty and complete privacy offered. Our experienced staff will take care of your every need, and our chef will entice your taste buds with a customized feast. Privacy, gourmet dinning, and an experienced staff will make your next meeting a complete delight. Visit Bandar Restaurant Copyright © 2007 Bandar Restaurant. All rights reserved.
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