Latest news with #FatemehMahmoudi
The Age
04-08-2025
- Entertainment
- The Age
Don't miss the kebabs and all things ‘tangy, savoury-sour' at this Persian restaurant
There are 150 tahdig pots in the kitchen, says Mehdi Mousavi, restaurant co-owner with wife Fatemeh Mahmoudi. The pots were brought back from Iran, and up to 15 of them are in the oven at any one time, blasted at 400 degrees for five minutes to create the rice's trademark bottom. Surena is a busy restaurant. The sea of midnight blue velvet chairs and decorative table numbers may also make you feel like you've stumbled into a Persian wedding reception. (Iranian pop music videos add to the charm.) First opening in Hornsby in 2020, the restaurant moved to its current location in Carlingford in late 2022. Koubideh marinated minced lamb and joojeh marinated chicken skewers are the most popular dishes, grilled on sword-like skewers and fanned furiously over charcoal. The meats are complemented with grilled tomato and green chilli, a hunk of raw onion and the biggest mountain of saffron rice – capped with crunchy tahdig – you may have ever set eyes on. The metal plates are huge, looking more like serving dishes. We gravitate towards the torsh kebab, described as sour on the menu but in reality leaning more to tangy and sweet. The marinade of pomegranate molasses, walnuts and herbs is flavour-packed and makes for a juicy lamb fillet that hums sweetness and zing.
Sydney Morning Herald
04-08-2025
- Entertainment
- Sydney Morning Herald
Don't miss the kebabs and all things ‘tangy, savoury-sour' at this Persian restaurant
There are 150 tahdig pots in the kitchen, says Mehdi Mousavi, restaurant co-owner with wife Fatemeh Mahmoudi. The pots were brought back from Iran, and up to 15 of them are in the oven at any one time, blasted at 400 degrees for five minutes to create the rice's trademark bottom. Surena is a busy restaurant. The sea of midnight blue velvet chairs and decorative table numbers may also make you feel like you've stumbled into a Persian wedding reception. (Iranian pop music videos add to the charm.) First opening in Hornsby in 2020, the restaurant moved to its current location in Carlingford in late 2022. Koubideh marinated minced lamb and joojeh marinated chicken skewers are the most popular dishes, grilled on sword-like skewers and fanned furiously over charcoal. The meats are complemented with grilled tomato and green chilli, a hunk of raw onion and the biggest mountain of saffron rice – capped with crunchy tahdig – you may have ever set eyes on. The metal plates are huge, looking more like serving dishes. We gravitate towards the torsh kebab, described as sour on the menu but in reality leaning more to tangy and sweet. The marinade of pomegranate molasses, walnuts and herbs is flavour-packed and makes for a juicy lamb fillet that hums sweetness and zing.
