Issue link: https://maltatoday.uberflip.com/i/844299
maltatoday, SUNDAY, 2 JULY 2017 34 Food A pleasant amble from the main road to Triq L-Imgiebah, Xemxi- ja and we arrive at the Shafa res- taurant. Not only a newly opened restaurant, but also the first Per- sian restaurant on the island. It is owned by Trudi Picco and Fahrad Dargahi Shafa, who have lived in Malta for over 10 years and whose dream came to frui- tion earlier this year when the Shafa's doors opened for the first time, allowing customers from all over the island to enjoy a taste of Iran. The restaurant is open from 10am until 10pm Monday to Sunday. During the day, Shafa serves lighter meals, snacks and sweets and the dinner menu commences at 6pm. What's more, Shafa boasts an exclu- sive Tea Bar serving through- out their opening hours, with a choice of over 40 different loose teas from around the world care- fully sourced by their very own tea expert Shawna. Coffees and soft drinks are also available. In keeping with tradition, no alco- hol is served on the premises, but customers are welcome to bring their own. Not only standing apart as be- ing Malta's first Persian Restau- rant, Shafa's menu incorporates a wide choice of vegan food. Whether you're a vegan, vegetar- ian or a meat lover, Shafa has the menu choices for you. Grasping with both hands the fact that people today are becoming more health conscious, environmen- tally conscious and ethical Trudi and Fahrad have ensured their menu incorporates both vegetar- ian and vegan food. Working closely alongside their award-winning Head Chef Mohammad, the menu boasts a vegetarian and vegan dish alter- native for every main course, a wonderful blend of compliment- ing ingredients Persian style. Fe- senjoon replaces chicken to make an equally appealing dish of au- bergine, pomegranate, crushed walnuts and herbs. A completely different taste comes in the form of gormeh sabzi a dish of fresh green herbs, turmeric, fenugreek, saffron, kidney beans and mush- rooms blended with lemon. Our meal at Shafa incorporated both vegan and meat dishes. A delectable selection put together by chef as recommended by staff member Bijan who was look- ing after my husband and I for the evening. From our table, we enjoy panoramic views across Xemxija, Selmun and not too distant sea views, although the view of food served to our table was unbeatable. To start we enjoy, among oth- ers, starters of mast-o-khiar, a yoghurt mixed with diced cu- cumber, mint and bread for dip- ping. This is followed by ash- reshte, a divine thick soup of chickpeas, beans, noodles and fresh mixed herbs and accompa- nying salad combining radishes, rocket and mint. Our mains are a feast for the eyes, their kebabs are cooked traditionally – flat and on steel skewers accompanied with saf- fron rice zereshk, a steamed rice sprinkled with dried barberries, sliced pistachios and almonds. Vegetarian kebabs are also on the menu. Finally, a fresh Persian dessert prepared by the in-house baker and a delicate tea selected from the separate tea menu. Takeaways are available and Shafa has a menu to suit all taste buds. Vegetarians, vegans and meat eaters across the island will certainly not be disappointed. Resto of the week An abundance of tropical fruit flavours on the nose with hints of lime and green fig. The palate finds a melange of yellow and green tropical fruits with hints of citrus. A soft, full-bodied wine with a harmonious palate and coated acidity adding to the zesty, mineral finish. Good balance between acidity and structure, with a persistent lingering length. Grapes were sourced from cooler vineyards in the Coastal Region, mostly on higher altitude (150–400m) sites or very close to the ocean. Being exposed to cool afternoon sea breezes aided the accumulation of beautiful, expressive varietal flavours in the berries and good natural acidity. Vineyards planted on different soil types, mostly weathered granite and shale soils with high water retention properties, were selected, resulting in wines with a bigger structure and mouthfeel. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Boschendal Sauvignon Blanc 2016 South Africa WINE OF THE WEEK A taste of Persia In the past the only "foreign" food available was Chinese or Indian. Over the last few years, however, we have seen an influx of new restaurants offering flavours from all over the world. Persia has been added to the list with the opening of Shafa. NICOLA COLLINS checks it out Shafa Restaurant Triq L-imgiebah, Xemxija Hill, San Pawl il-Bahar Tel: 2157-8919 Facebook: shafarestaurant Opening hours: Tue-Frid 6-11pm Sat-Sun: 10am-11pm Closed on Mondays.