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Matthew’s Table Newsletter - Matthew Lewin
“The food was terrific. I had an exceptionally good starter comprising of homemade yogurt infused with a puree of Persian shallots, into which we dipped excellent pieces of Persian naan bread. My chief culinary adviser had an intriguing salad of feta cheese, walnuts, and radish surrounded by a host of fresh herbs. What’s also impressive is that portion sizes are so large that neither of us could finish our food. My adviser had two skewers of lamb, one with gorgeously tender pieces of grilled fillet, and the other of spiced minced lamb - all nicely marinated in yogurt and saffron. Both were very good and accompanied by a mound of rice generously flavored with saffron. Mine was even more exotic - a tender marinated joint of chicken covered by a huge hill of rice with saffron, and topped with barberries; a kind of Persian cranberry fried in sugar and saffron. The sour/sweet flavor of the berries was a superb foil to the meat.”