Tehran, Mestooran restaurant
Mestooran Restaurant in Tehran is a well-regarded dining spot known for its authentic Persian cuisine served in a setting inspired by traditional Safavid architecture.
Located at Niavaran Square on Bahonar Street, the restaurant's name, "Mestooran," translates to "the land of copper," reflecting its unique presentation of dishes in traditional copper pots, enhancing both the taste and the dining experience.
Mestooran is praised for its high-quality ingredients and meticulous adherence to authentic Persian cooking principles.
Ambiance
The Mestooran is a blend of historical and cultural elements, creating a nostalgic atmosphere ideal for both casual dining and formal gatherings. It features both indoor and outdoor seating, catering to family events, business meetings, and private ceremonies.
The entrance includes a small copper pool with floating lush flowers, creating a welcoming and serene atmosphere, and a bar on the left side.
The restaurant has two dining halls. One is situated on the ground floor behind the reception. Upon entrance, one can be easily amazed by the traditional and elegant design inspired by Safavid-era architecture. The hall includes various seating arrangements, from small tables for intimate meals to larger tables for group gatherings. The decor incorporates classic Persian elements such as ornate carpets, copper chandeliers, and intricately designed furniture, creating a nostalgic and culturally rich ambiance.
Also, there is a special large copper chandelier in the middle of the hall as a significant decorative piece that adds to the restaurant's traditional ambiance. This chandelier, made from 100-year-old copper, hangs prominently in the dining hall, illuminating the space with a warm, inviting glow. Its intricate design reflects Persian artistry and craftsmanship, complementing the overall Safavid-inspired decor of the restaurant. This unique chandelier not only provides lighting but also serves as a centerpiece, enhancing the cultural and historical atmosphere of Mestooran.
Walking up the stairs or using the elevator, on the first floor you find another dining hall, which was open to serve the guests when I visited the restaurant.
The balcony provides an outdoor seating option, offering a unique view of the surrounding area. It is designed to evoke the feel of early 20th-century Tehran, combining traditional architectural elements with a cozy ambiance. This area is ideal for enjoying a meal in a more open and airy environment, perfect for evening dining during pleasant weather.
Menu
They offer a diverse menu featuring modernized traditional Persian cuisine served in copper pots. Notable appetizers include Golden Halimbademjan and Pistachio Soup. Main courses feature dishes like Massineh Bareh Chopan (lamb), Chello Gardan Bahar Narenj (rice with orange), and various kebabs such as Shahnameh Kebab. They also offer a range of salads and Persian desserts.
During history, some traditional, royal cuisines have been almost removed from the Iranian tables; now they have come out again from the heart of the kitchen of Mestoran. Mesineh Lamb, Matanjan Stew, and Shah Kebab are some of the best traditional Iranian dishes at Mastoran, which have long histories.
The menu is available online: https://mestooran.net/onlinemenu/en.htm
Now comes the yum yum part. Let's get into what I have ordered. :) 
Albaloo Polo with lamb neck
This dish combines fragrant rice (polo) with sour cherries (albaloo), typically served with saffron and sometimes garnished with pistachios or almonds, and tender lamb neck, creating a rich and flavorful meal. The tartness of the cherries complements the savory lamb, while the rice is typically infused with saffron and other spices to enhance the overall taste.
Main Ingredients: long-grain rice (such as Basmati), sour cherries, sugar, meat (ground beef, chicken, or lamb), spices, butter, or oil.
Preparation: *Rice: the rice is usually parboiled and then steamed to achieve a fluffy texture. Saffron is often infused into the rice to give it a golden color and aromatic flavor. *Cherry: sour cherries are cooked with a bit of sugar to create a sweet-tart syrup. This mixture can be adjusted to taste, depending on the desired level of sweetness. *Meat: if using ground beef, it is typically cooked with onions and spices. Chicken or lamb, if used, are often cooked separately and shredded or served in pieces.
Assembly: in a large pot, layers of rice and cherry mixture are alternated, sometimes with the meat included in the layers or served on top. The dish is then gently steamed to allow the flavors to meld together.
Serving: Albaloo Polo is typically garnished with slivered almonds or pistachios and sometimes with barberries (zereshk) for added tartness and visual appeal. It is often accompanied by a side of yogurt or salad.
Adjustment and Development: the exact origins of Albaloo Polo are difficult to pinpoint, and different regions in Iran may have their own variations and preferences. Modern chefs sometimes put their own spin on Albaloo Polo, incorporating new ingredients or techniques while honoring the dish's traditional roots.
Cultural Significance: Albaloo Polo is a festive dish often served during special occasions and gatherings, particularly popular during the cherry season in the summer. Its vibrant colors and complex flavors make it a centerpiece of Persian cuisine, showcasing the balance of sweet and sour, the region's agricultural bounty, which is characteristic of many Persian dishes.
The main dish was backed and served in a very thin, crispy dough, which I found very interesting and innovative. There were also slivered almonds and pistachios with a smooth, flavorful red sauce. I enjoyed this sauce combination with the main dish very much. In a separate small bowl, the soup that lamb was cooked in plus some pieces of neck bone marrow were served; it was slavery and a bit oily. It is recommended to mix it with Albaloo Polo, which makes it even softer and complements the flavor and elevates the whole experience. :)
I also love to briefly write about the appetizer and the drink. A ball of fresh cheese with pieces of fresh herbs and freshly sliced cucumber were served with two pieces of flat bread (it was also prepared with some herbs, which made the taste very special and pleasant) as appetizers. I really enjoyed the flavor and the freshness of it, and I finished it all. :)
On such occasions, you could never forget to drink the authentic, well-made Persian black tea. The tea quality and taste were wonderful. The hot water and the black tea were served in two separate copper pots on a copper candle heater; therefore, one can enjoy the hot tea gracefully during the stay, not worrying about it getting cold. They served pure aromatic cinnamon roll sticks surrounded by rock candy. A handful of flavorful, high-quality, well-dried Maviz with two dried rose buds were also served. Maviz are dried grapes, similar to raisins but are often larger and have a distinct taste and texture. Maviz is cherished for its sweet flavor and numerous health benefits. The dried rose buds could be either put into the teapot or in the tea glass in order to release and mix their flavor with the black tea. To me, the tea set was perfect and one of the best that I have ever had, and as you probably have already guessed, I got sure to finish them all.
The sweetness was enough for me; therefore, I did not order dessert. However, the dessert menu was very interesting and tempting as well. I think I can definitely try them next time, or you can share your experience with us.
Mestooran Restaurant offers an exquisite journey through Persian culinary traditions, combining delicious food, cultural ambiance, and top-notch service to create a memorable dining experience. Whether you're a fan of Persian cuisine or a newcomer eager to explore new flavors, Mestooran promises a delightful and satisfying meal in a well-traditionally inspired and decorated restaurant.