Restaurants & Bars

Shandis, Upper Street, London

limster | Nov 7, 200902:48 AM

Fesenjen, chicken stewed in a pomegranate and walnut sauce was quite good. One could quibble about how there should be even more coarsely ground walnuts to give a near paste-like texture, or that the intensity of pomegranate could be increased. But on the whole it was a respectable rendition, with balanced flavours, sour, sweet, savoury, the presence of each component notable but integrated.

Was also happy to get some tah-dig (crispy rice from the bottom of the pot) -- it could be even more crispy (e.g. the version at Alounak in Olympia), but was again more than fine.

The rice wasn't as good as Mohsen's. Shandis' version wasn't fluffy, even though the grains were finely individualised, and i wished there would be more of the saffron flavoured rice.

Bastani, a saffron ice cream, was good and creamy and well flavoured, slightly rosy even.

I really liked their doogh, a Persian yogurt drink. Most places make it thick, almost like a lassi with dried mint. I preferred this version, properly made with fizzy water to create a light bubbly texture, together with the usual dried mint/herbs and a hint of salt.

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