Passargad Restaurant

Passargad restaurant specializes in Persian cuisine in Seminyak offering the highest quality of food with traditional presentation.

Restaurant with Friendly Staff

lovely restaurant with the Persian painting decorations, nice and lovely small team that always giving customer great and friendly service, make it feel complete holidaying in bali

Absolute Lovely Persian cuisine

Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions.

Ancient Persian History

Thus saith Cyrus, king of Persia; All the kingdoms of the earth hath the Lord God of heaven given me." These are the opening words, according to the Bible, of the celebrated decree which proclaimed that a new day had dawned upon earth, a more generous and more human era had begun for mankind.

Passargad restaurant specializes in Persian cuisine in Seminyak offering the highest quality of food with traditional presentation.

Open for lunch & dinner, Passargad ala carte menu offers an authentic starter with shirazi salad,Kashke Bademjan, and a great selection of fresh kebab’s all based on Persian Ingredients and our chef’s specialities.

Recommended delicious main courses include Special kebab Passargad with three different kinds of meats, beef, chicken and ground lambs, also specialties such as Koobidah kebab (ground minced lamb), Shishlik kebab(grilled lamb chops), and Soltani kebab (grilled beef), served with salad and saffron rice or French fries.

With complimentary Wi-fi, enjoy traditional affordable saffron tea and genuine Persian shisha with great choices of flavors including lemon, orange,apple, strawberry, mint, pineapple, or create your own mix

London-based cook and author - Persian food

-*** Passargad Restaurant *** - 0 comments

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Shirin Simmons

London-based cook and author
Shirin Simmons was born in Yazd in Central Persia, into a middle class Zoroastrian family. Her grandfather, a distinguished historian, was the author of a book on the culture and food of Persia, and her mother Homayoun was a gifted cook. First visiting in the 1950s, Shirin has lived in England since 1970. Encouraged by her friends enthusiasm for her cooking, she produced her first book in 1988. Her works are far more than cookery books; the recipes are given a historical and cultural context, and her writing is strongly influenced by her childhood memories of cooking and eating with all the members of her family. Her emphasis is on fresh ingredients, making the recipes, based on the traditional cuisine of Persia, ideal for a modern health-conscious reader. Shirin is a member of the Guild of Food Writers and the Society of Authors

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