The UAE proves a wonderful melting pot of nationalities, offering so many opportunities for cultural exposure, so whether you’re Iranian or just culturally curious, Enigma at Palazzo Versace Dubai is honoring the Persian New Year- Nowruz, which falls on 20th March (the vernal equinox), with a week-long celebration.
Kick the celebrations off in style with ‘Chaharshanbe Soori’, the traditional fire celebration on the outdoor terrace of Enigma overlooking the Dubai Creek, taking place on 18th March. The night will pay homage to the tradition of building bonfires followed by people jumping over them.
Enigma, Palazzo Versace’s signature Iranian restaurant, spearheaded by Michelin starred Chef, Mansour Memarian, is celebrating with Persian culinary tradition where guests can enjoy a unique set menu priced at AED 350 per person on the 18th and at AED 450 per person on Nowruz on – 20th March.
Inspired by his Iranian origins, Chef Mansour has developed a creative gastronomic experience of truly authentic Persian cuisine with his own creative, culinary twist.
The Nowruz set menu includes mouthwatering Sabzi Khordan– fresh herbs with walnuts and homemade Persian cheese, roasted Persian bread, olives and homemade pickles, Kashke Bademjun– charcoal grilled eggplants with Kashk, fried mint and roasted onions, Persian Kababs grilled on charcoal, Confit Baby Chicken served with barberry rice and Sabzi Polo Ba Mahi– grilled seabass with herb rice. In addition, there will be a Faludeh dessert station with saffron ice cream, glass noodles in rosewater as well as a selection of homemade syrups.
Chef Mansour, who is creator of this specialty menu to accompany the celebrations, has 21 years industry experience. He has worked at some of the world’s best restaurants and has held executive positions at many luxury brands. He earned his first Michelin star in 2006, at Jagdhof Glashütte in Germany, with just eight months as Head Chef under his belt. Memarian then moved to Innsbruck, Austria, to open Pavillon restaurant and shortly he added the second Michelin star to his culinary career.
