The AGM of the society was held prior to the July lunch.
A new committee was formed at the AGM and then 28 members enjoyed the Persian food cooked by Maryam and her team at the friendly and delightful Persian Room restaurant.
On arrival we sipped on a pomegranate, sour cherry and sparkling chardonnay aperitif.
Kashkebademjan – 4 hour cooked Eggplant with garlic and walnuts, served with toasted pita style bread
Kufteh – 8 hour slow cooked meatball made of minced lamb shoulder, saffron rice, split peas with a Persian plum in the middle
Fish Fillet marinated in aromatic Persian spices and lemons with herb saffron rice
Mixed Kebab Platter consisting of
1 Kubideh – ground lamb shoulder blended with saffron and onion
1 Bargue – lamb back strap marinated in one juice and saffron
1 Jujeh – Chicken thighs marinated in onion juice and saffron
Geyneh – 5 hour slow cooked lamb with saffron, fresh tomatoes, split peas and potatoes
Mains were accompanied with a fresh garden salad
For Dessert :
Persian Pastry – saffron, marshmallow pistachio and honey
Pash Mac – Persian fairy floss
The wines on the day were from the Mudgee wine district :
White wine – Farmer’s Daughter Semillon / Sauvignon Blanc
Red wine – Farmer’s Daughter Cabernet Sauvignon
Both wines were well matched with the flavoursome food.
The ladies appreciated the introduction of each course of the food by Maryam and the explanation on the ingredients and the fact they were all gluten free.
The eggplant was exceptional and enjoyed by all with one comment “the best I have ever eaten”.
The fish fillet was rated excellent but the Jujeh chicken kebab was a little dry and did not rate as highly as the other kebabs.
The general feeling was the restaurant was unpretentious, all about the generous servings of the delicious food presented by enthusiastic hosts.
The ambience was delightful, all loved the Persian glassware and the atmosphere felt like eating in someone’s home.