Recipe For Community – Alborz Restaurant owner Amir Darabpour

Regularly we ask a Levenshulme based trader, business, individual or group to supply us with one of their favourite recipes in order to introduce themselves to our lovely readers and let us explore the eclectic tastes behind the people who Love Levenshulme.

Alborz restaurant is situated on the north side of Levenshulme high street. It has been opened for a grand total of 12 years, serving up persian stews, soups, kebabs and salads.

New owner – Amir Darabpour moved to the UK from the southern city of Masjed Soleyman in Iran three years ago. His trajectory from working as a waiter, to assistant chef to taking over the business at the start of this year has been very swift and quite the challenge. An opportunity that he is keen to embrace and expand upon moving forward with the business.

What can Levenshulme expect from Alborz in the future?

The plan for Alborz Restaurant and their team in the next few months is to ensure as many people from the area know about the newly renovated restaurant, promote the fresh, traditional flavours of Persian cuisine and ensure all customers leave with huge smiles on their faces.

“I am very passionate about Persian  food and as we are so lucky living in a multicultural area I became more enthusiastic to be able to introduce this fantastic cuisine to so many people from a wide variety of backgrounds.”

Amir kindly shares one of his favourite restaurant recipes with us. A favourite with the regular customers and one that represents what Persian food is all about – nutritious, colourful and fresh:

Baghala Polo Alborz

Baghali Polo and Lamb Shank Recipe

Ingredients

For the Baghali Polo (Serves up to 4 people)

400g Basmati rice

2 tbsp Sunflower oil

500ml Water (or just enough to cover the rice)

400g broad beans

2 tbsp Salt

For the Lamb

500g Lamb shank (4 lamb shanks)

1 medium Onion (chopped into large chunks)

1 tsp Turmeric

1/2 tsp Black pepper

1/2 tsp Cinnamon

1 ltr (4 cups) Water

1/4 tsp ground Saffron

1 tsp Salt

Method

  • You’ll need to boil around 2 cups of water and add the rice along with the salt to the pan. The rice needs to boil for 6 minutes until the rice becomes softened slightly. Strain the rice and add in the broad beans to pan, add the 2 tbsp of sunflower old to the rice and cook on a lowest heat for a further 7 minutes or until cooked through. Leave to cool.
  • In a large pot add all the ingredients for the lamb shank together  and bring to the boil. turn down the heat and let it simmer for an 2 hours hours with the lid on. Slow cooking the meat to perfection!
  • Remove the meat from the pot and reduce down the remaining sauce until it has a thick consistency, then add the meat back into cover and heat through.
  • Finally, heat through the rice for a couple more minutes, adding a small amount of saffron to the mix for additional colour and a subtle eastern flavour. Serve alongside the lamb with a good Persian naan bread. Enjoy!
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