Saray prepares Gheimeh Bademjan
Rice is the most important side dish to accompany Gheimeh Bademjan, a lamb goulash made with eggplant and yellow split peas. And no one cooks rice like an Iranian, says Saeed Sanatpour of Saray.
1,001 Nights
Saray comes from the old Persian language and means, “The house in which you feel at home.” That's the feeling guests at Saeed Sanatpour's restaurant in Berlin's Wilmersdorf neighborhood should get when they visit, not only for the food, but also to dive into Persian culture.
The Iranian Revolution as turning point
“Leaving home for somewhere foreign means losing something. You leave behind family, relatives, friends, all in the hope of one day returning. But when something happens that makes it impossible to go back home, then those things are missing from your life through to its end!” - Saeed Sanatpour
Decorated in detail
During his studies, Saeed Sanatpour worked in the restaurant business. In 2004, he opened Saray. "The idea was to give people who came to the restaurant the feeling that they were entering another world, perhaps that of the world of 1,001 Nights. The décor is out of the 17th and 18th century." - Saeed Sanatpour
Persian cuisine
Persian cuisine, as offered at Saray, includes grilled dishes and well as stews. Spices are used sparingly, which creates more space for herbs, like mint, tarragon and basil. Persian cooking is quite mild, but the taste is intense. That means the dishes develop their full flavor as they simmer for a long time.
The best rice in the world on the side
Gheimeh Bademjan is eaten on all occassions in Iran. The lamb dish prepared with eggplant and yellow split peas is always served with rice, the most important side dish in Persian cuisine. No one can cook it as well as the Iranians can, says Saeed Sanatpour.